If you prefer, sear boneless, skinless chicken breasts in a skillet with olive oil over medium-high heat for 2-3 minutes on each side until golden brown.

In your crock pot, combine cream of chicken soup, ranch seasoning mix, and chicken broth. Stir in garlic powder, onion powder, and black pepper.

Place the seared chicken breasts into the crock pot, ensuring they are coated with the ranch mixture.

Cover the crock pot and set it to low for 6-7 hours or high for 3-4 hours until chicken shreds easily with a fork.

Remove chicken from the crock pot and shred it in the sauce. Mix well.

Stir in sour cream until blended into the sauce. Add shredded cheddar cheese if desired.

Serve over rice, mashed potatoes, or in warm tortillas, garnished with fresh parsley.