Description
Chicken with cream cheese, bacon, ranch and pillowy pierogies. It tastes like heaven in your mouth!
Ingredients
Scale
- 1 cup chicken broth
- 20 ounces of boneless, skinless chicken breasts
- 3 Tbsp dry ranch dressing mix
- 2 (12.84 oz) packages Mrs. T’s Mini Pierogis 4 Cheese Medley
- 1 (8 oz) package cream cheese
- 1/2 cup milk
- 1/2 cup bacon crumbles
- 3 cups chopped spinach
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Place chicken into pot. Sprinkle the chicken with the ranch dressing mix.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minute on high pressure. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.
- Move chicken to a cutting board. Shred or chop the chicken.
- Add pierogies and cream cheese into Instant Pot. Cover Instant Pot and secure the lid. Set the manual/pressure cook button to 1 minute on LOW pressure. When time is up move valve to venting. Remove the lid.
- Gently stir the chicken, milk, bacon and spinach into the Instant Pot.
- Serve and enjoy.
Slow Cooker Instructions:
- Pour broth into slow cooker. Place chicken into slow cooker. Sprinkle the chicken with the ranch dressing mix.
- Cover and cook on low for 2 hours for fresh chicken or 4 hours for frozen chicken.
- Move chicken to a cutting board. Shred or chop the chicken. Add it back into the slow cooker.
- Add pierogies and cream cheese into slow cooker. Cover and cook on high for 1 hour or until cream cheese is soft and pierogies are cooked through.
- Gently stir the chicken, milk, bacon and spinach into the slow cooker.
- Serve and enjoy.
- Category: Chicken
- Method: Instant Pot