Heat olive oil over medium heat in a pan and sear the chicken breasts for 2-3 minutes on each side until they are golden brown and flavorful.

In your crockpot, mix together cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Mix until well combined for a cohesive sauce.

Place the seared (or raw) chicken breasts into the crockpot, ensuring each piece is thoroughly coated in the creamy sauce mixture for maximum flavor.

Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shreds apart with a fork.

Once the cooking time is up, use two forks to shred the chicken in the sauce, mixing it well for every bite to be flavorful.

After shredding, gently stir in the sour cream, enriching the dish with added creaminess and flavor that everyone will love.

Garnish your creation with shredded cheddar cheese and freshly chopped parsley. Serve warm with rice, mashed potatoes, or in tortilla wraps.