4 boneless, skinless chicken breasts

1 packet ranch seasoning mix

1 can (10.5 oz) cream of chicken soup

1/2 cup chicken broth

1/2 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1 tablespoon olive oil (optional, for searing)

1 cup shredded cheddar cheese (optional)

Fresh parsley, chopped (for garnish, optional)

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(Optional) Heat olive oil in a skillet over medium heat. Sear chicken breasts for 2–3 minutes per side until golden.

In a crock pot, stir together cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper.

Place chicken breasts in the crock pot and coat with the sauce mixture.

Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is fully cooked and tender.

Shred the chicken using two forks, then stir it into the sauce.

Stir in sour cream for extra creaminess.

(Optional) Sprinkle with shredded cheddar cheese and garnish with parsley before serving.