Instant Pot Instructions:

1. Pour broth into Instant Pot. Add chicken into Instant Pot. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.
3. For this part it’s easiest if you remove the chicken and place it on a plate. Then turn Instant Pot to saute. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the mayo, cheese, bacon and green onions. 
4. Toss the chicken back into the Instant Pot and coat in the sauce. 
5. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Slow Cooker Instructions:

1. Pour broth into slow cooker. Add chicken into slow cooker. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top.
2. Cover and cook on low for 2-3 hours, or until chicken is cooked to 165° F. 
3. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Stir in the mayo, cheese, bacon and green onions. 
4. Cook on high for 15 more minutes, without the lid, or until sauce has thickened.
5. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc.