Italian Chicken (Instant Pot or Slow Cooker)

Ingredients:

 4-6 boneless, skinless chicken breasts

1 (10.5 ounce) can cream of chicken soup

1 (8 ounce) package cream cheese

1 (0.7 ounce) package Dry Italian Dressing Mix

2 cups chicken broth

1 (16 ounce) package Penne pasta

(In the end I add a little corn starch and water to thicken it up.)

To Cook:

Instant Pot: Dump everything from the freezer bag into the Instant Pot. Add 2 cups chicken

broth. Add Lock cover into place and turn the knob to SEALING. Push the MANUAL or

PRESSURE COOK button and set for 20 minutes. Naturally release pressure for 5 minutes

then quick turn the knob to VENTING to release remaining pressure. If your chicken is frozen,

add 5 minutes until your chicken is cooked through. Cook noodles separately while your meat

is cooking.

Slow Cooker: Spray slow cooker with non-stick cooking spray and dump ingredients from

bag into slow cooker. Add in 1/2 cup of chicken broth in with the frozen food. Place the lid on

top and cook on LOW heat for 4-6 hours or until chicken is completely cooked through

(some slow cookers may take up to 7 hours). Remove chicken from slow cooker, shred using

2 forks, and add chicken back to liquid in pot.