If you prefer extra flavor, begin by heating a splash of olive oil in a skillet over medium heat. Sear the chicken breasts for about 2-3 minutes per side until they turn golden brown.

In your crock pot, mix together the cream of chicken soup, ranch seasoning mix, chicken broth, garlic powder, onion powder, and black pepper until well combined.

Gently place the seared (or raw) chicken breasts into the creamy mixture in the crock pot.

Cover the crock pot and set it to cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).

Once cooked, use two forks to shred the chicken directly in the crock pot and mix it thoroughly with the sauce.

Stir in the sour cream until it's fully integrated into the sauce, making it extra creamy.

Garnish your Ranch Chicken with a sprinkle of shredded cheddar cheese and fresh parsley, and serve over rice, in tortillas, or alongside your favorite vegetables.