If you want extra flavor, start by heating a drizzle of olive oil in a skillet over medium heat. Sear the chicken breasts for about 2-3 minutes on each side until golden brown.

In the crockpot, mix together the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper until well combined.

Place the seared chicken breasts into the crockpot and ensure they are fully coated with the sauce mixture.

Cover the crockpot and set it to low heat for 6-7 hours or high heat for 3-4 hours.

Once cooked, use two forks to shred the chicken in the crockpot and mix it back into the creamy sauce.

Stir in the sour cream until fully incorporated.

Serve the ranch chicken over rice, inside warm tortillas, or with roasted vegetables, garnished with cheese and parsley.