Instant Pot:

1. Cook bacon on Sauté mode for a minute or two until crisp.
2. Remove from the Instant Pot and reserve for garnish later.
3. Place an even layer of chicken in the pot, add cream cheese on top and sprinkle Ranch Seasoning.
   Add chicken broth.
4. Close the lid and select Pressure Cook function, cooking for 15 minutes.
5. Then quick-release the pressure.
6. Cream cheese won’t be completely incorporated to the sauce at this point, it's normal, we will stir it later.
7. Remove chicken breasts and shred into chunks with two forks.
8. Return chicken to the pot, switch Instant Pot to Sauté mode and mix thoroughly until you have a smooth creamy sauce.
9. To serve garnish chicken mixture with green onions, crumbled bacon, and shredded cheddar cheese.
10. Store up to several days in an airtight container in the fridge

Crockpot:

1. Place chicken, cream cheese, ranch seasonings, and broth in the slow cooker.
2. Cook on low for 6-7 hours, or high for 3-4 hours.
3. Start cooking the bacon right before removing and shredding the chicken from the pot.
4. Once the chicken is shredded at it back to the pot, along with the cheese, and bacon.
5. Mix until combined.
6. Garnish with green onions and serve hot.

HOMEMADE RANCH SEASONING:

1. Add all of the ingredients to a small dish, mix until combined, and store in an air-tight sealed container, or use immediately.