Contains: chicken breasts, bacon pieces, spinach, olive oil, red wine vinegar, dry homemade ranch mix, cream cheese
Keep frozen. To prepare, put the frozen meal into the refrigerator to thaw overnight
Cook as follows:
Slow Cooker: 8 hours on low
Cook thoroughly. Shred chicken.
Electric Pressure Cooker (follow manufacture’s safety instructions): Cook 15 minutes on high-pressure. Then wait additional 15 minutes to release pressure.
Serve with tortilla chips as dip or on spaghetti or rice.