Begin by placing your boneless, skinless chicken breasts in the bottom of the crockpot. Season lightly with salt and pepper.

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

Pour the gravy mixture over the chicken in the crockpot, ensuring the pieces are thoroughly coated.

Set the crockpot to low and cook for 6 hours, checking occasionally to ensure moisture.

Once the cooking time is up, use two forks to shred the chicken directly in the crockpot.

Add in the sour cream and stir until fully incorporated. Adjust seasoning with salt and pepper if desired.

Ladle the Crockpot Chicken and Gravy over hot rice or mashed potatoes, garnish with chopped parsley, and serve.