Begin by placing the boneless, skinless chicken breasts at the bottom of your crockpot. Arrange them evenly to ensure thorough cooking.

In a separate mixing bowl, combine the ranch dressing mix, brown gravy mix, chicken broth, and cream of chicken soup. Use a whisk to blend these ingredients until the mixture is smooth and well-integrated.

Pour the flavorful mixture over the chicken breasts in the crockpot, ensuring that every piece is well-coated.

Set your crockpot to low heat and cover with the lid. Let the chicken cook for approximately 6 hours, or until it reaches a tender, shreddable texture.

Once cooking is complete, carefully remove the lid and use two forks to shred the chicken in the gravy.

Stir in the sour cream until it’s well-blended, creating a smooth and creamy consistency.

Ladle the chicken and gravy over a bed of rice or mashed potatoes and garnish with freshly chopped parsley.