Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2–3 minutes on each side until lightly golden. This step adds depth of flavor but can be skipped for convenience.
In a separate bowl, whisk together the cream of chicken soup, ranch seasoning, chicken broth, sour cream, garlic powder, onion powder, and black pepper until smooth and creamy.
Place the chicken breasts in the bottom of your slow cooker. Pour the prepared sauce evenly over the chicken, ensuring each piece is well-coated.
Cover with the lid and cook on low for 4–6 hours or high for 2–3 hours. The chicken should be tender and easy to shred.
During the last 10 minutes of cooking, sprinkle shredded cheddar cheese over the top to melt into the sauce if desired.
Garnish with freshly chopped parsley and serve warm over mashed potatoes, rice, or noodles.
