Begin by placing the boneless, skinless chicken breasts into your slow cooker, arranging them in a single layer.

In a medium mixing bowl, whisk together the ranch dressing mix, brown gravy mix, chicken broth, and cream of chicken soup until smooth.

Pour the sauce mixture evenly over the chicken breasts, ensuring each piece is well coated.

Cover the crockpot with its lid and set to low heat, cooking for about 6 hours until the chicken is tender.

Once cooked, carefully remove the lid and shred the chicken directly in the gravy with two forks.

Stir in the sour cream until the gravy reaches a creamy consistency, then season with salt and pepper.

Plate the chicken and gravy over rice or mashed potatoes and garnish with chopped parsley before serving.