Pour water into the Instant Pot stainless steel insert. Lay down three chicken breasts, drizzle about 1/3 of the Buffalo Wing Sauce over the chicken. Repeat the layers until the chicken is all in the Instant Pot, ending with whatever Buffalo sauce remains. Fix the lid in place, press the Manual pressure button, and let it cook on High pressure for 30 minutes. Let the pressure release naturally, lift the lid, and put the machine on "Saute" setting for 30 minutes. You will not likely need all 30 minutes, but that is the default and it is fine. Shred the chicken in the pot using 2 forks, stir well, and lay the cream cheese strips on top of the chicken. Place a lid on top of the pot. Let it simmer for about 8 minutes, or until the cheese is hot all the way through and soft. Remove the lid, and stir until smooth. If a stronger Buffalo Sauce flavour is desired, stir in an additional 1/4 cup. Serve immediately or divide into individual sized portions and freeze for up to a month.

Omit the water. Add the boneless, skinless chicken breasts to the crock of a slow cooker and pour in the Buffalo Sauce. Toss to coat. Put the lid in place and cook on HIGH for 2 to 3 hours, on LOW for 4 to 5 hours, or until the chicken shreds easily with two forks. Shred the chicken in the slow cooker crock. Stir the cream cheese strips into the chicken, put the lid askance on top, and let it rest for 8 to 10 minutes, or until the cheese is hot through and melted and stirs evenly into the sauce. If a stronger Buffalo Sauce flavour is desired, stir in an additional 1/4 cup. Serve immediately or divide into individual sized portions and freeze for up to a month.

Add the water, chicken breasts, and Buffalo Sauce to an Everyday skillet or another high-sided 12-inch skillet with a tight fitting lid. Bring to a boil over high heat, put the lid in place, drop the heat to low, and let it simmer for about 50 minutes, checking from time to time to be sure there is enough liquid (adding 1/4 cup a time if needed) or until the chicken shreds easily with two forks. Remove the pan from the heat, lay the cream cheese pieces on top of the shredded chicken, and replace the lid. Let the pan sit, undisturbed for 8 minutes. After 8 minutes, the cream cheese should be melted and stir easily into the sauce, stir until smooth. If a stronger Buffalo Sauce flavour is desired, stir in an additional 1/4 cup. Serve immediately or divide into individual sized portions and freeze for up to a month.