Add chicken breast to bottom of instant pot and pour ½ cup water over the top. Cook on high pressure for 12 minutes and do a quick release once it’s done cooking. You can also use frozen chicken breast for this recipe. 

Remove chicken breast and shred with 2 forks or a stand mixer using the paddle attachment. 

Discard excess liquid in instant pot and add chicken breast back in. Turn instant pot to saute on LOW. Add in butter or ghee, softened cream cheese, shredded cheddar, ranch seasoning, buffalo sauce, garlic, paprika, salt and pepper. 

Stir everything together until everything is mixed together and shredded cheddar is fully melted. 

Add chicken breast to bottom of crock pot or slow cooker and pour ½ cup water over the top. Cook chicken on HIGH  3-4 hours or LOW for 6-8 hours or until chicken is cooked through all the way. 

Remove chicken breast and shred with 2 forks or a stand mixer using the paddle attachment. 

Discard excess liquid in crock pot and add shredded chicken breast back in. Turn crock pot to saute LOW and add in butter or ghee, softened cream cheese, shredded cheddar, ranch seasoning, buffalo sauce, garlic, paprika, salt and pepper. 

Stir everything together until everything is mixed together and shredded cheddar is fully melted. If serving right away, keep crock pot on warm and serve right out of it! 

To a large sauce pot, add in chicken breast and cover with water until it is 2 inches above chicken.  Turn to high heat and bring to a boil. Once the water is boiling, bring heat down to low and cover the pot.  Chicken should be fully cooked in about 15-20 minutes.

Remove chicken breast and shred with 2 forks or a stand mixer using the paddle attachment. 

Discard excess liquid in a sauce pot and add shredded chicken breast back in. Turn heat to low and add in butter or ghee, softened cream cheese, shredded cheddar, ranch seasoning, buffalo sauce, garlic, paprika, salt and pepper. 

Stir everything together until everything is mixed together and shredded cheddar is fully melted.