In a skillet over medium-high heat, heat a tablespoon of olive oil. Sear the boneless, skinless chicken breasts for 2-3 minutes on each side until golden brown. Transfer the chicken to the crock pot.

In your crock pot, combine the cream of chicken soup, ranch seasoning mix, chicken broth, garlic powder, onion powder, and black pepper. Stir until well-blended and creamy.

Carefully place the seared (or raw) chicken breasts into the prepared sauce, ensuring each piece is well-coated.

Cover the crock pot and set it on low for 6-7 hours or high for 3-4 hours until the chicken is fork-tender.

Once done, remove the chicken breasts from the crock pot and shred into bite-sized pieces. Mix back into the sauce.

Stir in the sour cream until fully combined with the chicken and sauce. Adjust seasonings to taste.

Serve the creamy Ranch Chicken over warm rice, mashed potatoes, or in tortillas. Garnish with shredded cheddar cheese and fresh parsley.