Begin by optionally searing the boneless, skinless chicken breasts in a skillet over medium heat for about 2-3 minutes on each side until golden brown. Remove the chicken and set aside.

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

Place the seared (or uncooked) chicken breasts into the creamy sauce mixture in the crock pot, ensuring each piece is coated.

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

Once cooked, shred the chicken with forks and return it to the sauce, stirring well.

Mix in the sour cream thoroughly and adjust seasoning to taste. Optionally top with cheddar cheese and parsley.

Serve hot with rice, pasta, or bread.