Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the boneless, skinless chicken breasts for 2-3 minutes on each side until they develop a golden-brown crust.

In your crock pot, combine 10.5 ounces of cream of chicken soup, 1 packet of ranch seasoning mix, and ½ cup of chicken broth. Stir in ½ teaspoon each of garlic powder and onion powder, along with ¼ teaspoon of black pepper.

Place the seared (or raw) chicken breasts into the crock pot. Gently coat the chicken with the ranch sauce mixture.

Cover the crock pot with its lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours.

Once cooking time is complete, uncover the crock pot. Using two forks, carefully shred the chicken into bite-sized pieces.

To add a final touch of creaminess, stir in ½ cup of sour cream until fully incorporated.

If desired, sprinkle 1 cup of shredded cheddar cheese on top and garnish with freshly chopped parsley.