Step 1

Season the chicken with salt, pepper, and a tablespoon of the Ranch dressing mix.

Step 2

Add the washed baby potatoes and carrots to the slow cooker.

Step 3

Top with the seasoned chicken.

Step 4

Blend the cream of chicken soup, chicken stock, chiles, and remaining Ranch dressing mix until smooth.

Step 5

Pour over the chicken and vegetables.

Step 6

Cook on low for 8 hours or on high for 4 hours.

Step 7

Shred the chicken or break it into chunks with a fork before serving.

Step 8

Follow instructions 1-5 above.

Step 9

Place the lid on top of the Instant Pot and set the valve on top to seal.

Step 10

Press the "MANUAL" button and set the timer for 16 minutes.

Step 11

When the Instant Pot is finished cooking, do a "quick release" of the pressure.

Step 12

Remove the chicken and vegetables to a serving dish.

Step 13

Preheat the oven to 350F

Step 14

Grease a 13x9-inch pan

Step 15

Follow the instructions for seasoning the chicken.

Step 16

Put chicken in a layer in the 13x9-inch pan.

Step 17

Mix the sauce and pour over the chicken.

Step 18

Bake for 35-40 minutes or until chicken registers 160F on an insta-read thermometer.

Step 19

Cook the vegetables separately while the chicken is in the oven.

Step 20

Let stand for 5 minutes to allow the temperature to come up to 165F.