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Season the chicken with salt, pepper, and a tablespoon of the Ranch dressing mix.
Add the washed baby potatoes and carrots to the slow cooker.
Top with the seasoned chicken.
Blend the cream of chicken soup, chicken stock, chiles, and remaining Ranch dressing mix until smooth.
Pour over the chicken and vegetables.
Cook on low for 8 hours or on high for 4 hours.
Shred the chicken or break it into chunks with a fork before serving.
Follow instructions 1-5 above.
Place the lid on top of the Instant Pot and set the valve on top to seal.
Press the "MANUAL" button and set the timer for 16 minutes.
When the Instant Pot is finished cooking, do a "quick release" of the pressure.
Remove the chicken and vegetables to a serving dish.
Preheat the oven to 350F
Grease a 13x9-inch pan
Follow the instructions for seasoning the chicken.
Put chicken in a layer in the 13x9-inch pan.
Mix the sauce and pour over the chicken.
Bake for 35-40 minutes or until chicken registers 160F on an insta-read thermometer.
Cook the vegetables separately while the chicken is in the oven.
Let stand for 5 minutes to allow the temperature to come up to 165F.