RANCH BONELESS CHICKEN THIGHS RECIPES

Steps:

• Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
• Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
• Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
• Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
• When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
• Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
• Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
• Garnish soup with reserved bacon and green onions.

Steps:

• In large bowl, toss chicken and seasoning mix to coat evenly.
• Place in 4- to 5-quart slow cooker; top with Buffalo sauce. Cover; cook on Low heat setting 4 to 5 hours or until chicken is tender.
• Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker; stir to evenly coat with sauce. Serve warm.