In a skillet, heat olive oil over medium heat. Sear the chicken breasts until golden on both sides, about 2 to 3 minutes per side.

Remove the chicken from the pan.

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

Nestle the seared chicken breasts in the crockpot, ensuring they're coated with the sauce mixture.

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

Once cooked, use two forks to shred the chicken into the sauce, mixing well.

Add the sour cream and stir until the sauce is creamy and smooth.

Before serving, top with shredded cheddar cheese and freshly chopped parsley if desired.