Instant Pot Instructions:

1. Add chicken broth and chicken into Instant Pot. Sprinkle the chicken with the Italian dressing mix. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
3. Shred the chicken or use a fork to break it up. 
4. Thicken the sauce by making a cornstarch slurry. Stir together 2-3 Tbsp of cornstarch and 3 Tbsp of water. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce. Once thickened turn off the Instant Pot.
5. Serve chicken and sauce over rice or mashed potatoes. 

Slow Cooker Instructions:

1. Add chicken broth and chicken into slow cooker. Sprinkle the chicken with the Italian dressing mix. 
2. Cover slow cooker and cook on low for 4-6 hours.
3. Shred the chicken or use a fork to break it up. 
4. Thicken the sauce by making a cornstarch slurry. Stir together 2-3 Tbsp of cornstarch and 3 Tbsp of water. Turn slow cooker to high setting. Stir the slurry into the slow cooker to thicken the sauce.
5. Once thickened serve chicken and sauce over rice or mashed potatoes.