Oven Instructions

1. Preheat the oven to 350 F.
2. In a mixing bowl, combine the Greek yogurt, cottage cheese, shredded chicken, garlic powder, onion powder and hot sauce. Mix to combine.
3. Pour the mixture into an 8-inch by 8-inch baking pan then top with the shredded cheese.
4. Bake for 25 minutes. Garnish with diced green onions and optionally drizzle with ranch and hot sauce.

Slow Cooker Instructions

1. Add all the ingredients to a crockpot except the cheese and green onions. Cook on high 4 hours or 8 hours on low then using two forks shred the chicken. The chicken should shred apart easily.
2. Add the cheese, cover and cook until the cheese is melted then sprinkle the sliced green onions on top and serve!

Instant Pot Instructions

1. 1. Start by adding the chicken breasts to the pot with the buffalo sauce, garlic powder and onion powder.
   2. Cover the pot, set the pot to sealing and pressure cook for to 14 minutes. The pot will take a few minutes to come to pressure. Allow the pressure to release by setting the valve to venting. Shred the chicken with two forks or with a hand mixer.
   3. Stir the Greek yogurt and cottage cheese in with the chicken. Transfer the ingredients to an 8-inch by 8-inch oven safe baking dish. Add the cheese on top then bake for 15 minutes at 350 F.