Step 1

Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt and pepper to taste to the Dutch oven on medium-low heat.

Step 2

Cover the Dutch oven and cook for 20-30 minutes until the chicken has cooked through. You can test doneness using a meat thermometer. Ensure the chicken reaches an internal temperature of 165 degrees.

Step 3

When cooked, remove the chicken from the Dutch oven and place on a flat surface or cutting board. Shred the chicken with two forks.

Step 4

Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt, and pepper to taste to the slow cooker.

Step 5

Cook for 4 hours on High or 8 hours on Low.

Step 6

Open and shred the chicken with forks.

Step 7

Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt, and pepper to taste to the Instant Pot.

Step 8

Cook for 10 minutes on Manual > High Pressure Cooking.

Step 9

When the pot indicates it has finished allow the steam to release naturally for 10 minutes.

Step 10

Open the pot and shred the chicken.

Step 11

Heat a large soup pot, I like to use a Dutch oven on medium-high heat.

Step 12

Add the olive oil and onions. Cook until the onions are fragrant and translucent.

Step 13

Add in the garlic and stir.

Step 14

Add the remaining chicken broth, shredded chicken, salt and pepper to taste, and Frank's Buffalo Sauce to the pot. Stir and then lower the heat to medium and cover.

Step 15

Simmer for 10 minutes.

Step 16

Open the pot and add the cream cheese and Greek yogurt (or sour cream). Allow the cream cheese to melt and stir.

Step 17

Cool before serving.