Instant Pot Instructions:

1. Pour broth into Instant Pot. Place chicken into pot. Sprinkle the chicken with the ranch dressing mix.
2. 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.
3. Move chicken to a cutting board. Shred or chop the chicken.
4. 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.
5. Gently stir the chicken, milk, bacon and spinach into the Instant Pot. 
6. Serve and enjoy.

Slow Cooker Instructions:

1. Pour broth into slow cooker. Place chicken into slow cooker. Sprinkle the chicken with the ranch dressing mix.
2. Cover and cook on low for 2 hours for fresh chicken or 4 hours for frozen chicken. 
3. Move chicken to a cutting board. Shred or chop the chicken. Add it back into the slow cooker.
4. 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.
5. Gently stir the chicken, milk, bacon and spinach into the slow cooker. 
6. Serve and enjoy.