1. For the Slow Cooker Method:

2. 1. Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs in the bottom of your slow cooker. You can leave them whole or cut them into larger chunks if you prefer.

3. 2. Mix the Sauce: In a medium bowl, whisk together the ranch seasoning mix, condensed cream of chicken soup, and chicken broth until well combined and smooth.

4. 3. Combine and Cook: Pour the sauce mixture evenly over the chicken in the slow cooker. Ensure the chicken is mostly covered by the sauce.

5. 4. Set and Forget: Cover the slow cooker with its lid. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.

6. 5. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker and stir to coat.

7. 6. Serve Warm: Keep warm until ready to serve with your favorite sides.

8. For the Stovetop Method:

9. 1. Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken breasts or thighs lightly with salt and pepper. Sear the chicken for 3-4 minutes per side, until golden brown. This step adds flavor but doesn’t cook the chicken through.

10. 2. Prepare the Sauce: In a bowl, whisk together the ranch seasoning mix, condensed cream of chicken soup, chicken broth, and milk until smooth. The milk helps thin the sauce slightly for the stovetop method.

11. 3. Simmer to Cook: Pour the sauce over the seared chicken in the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C).

12. 4. Shred or Serve Whole: You can either remove the chicken and shred it before returning it to the sauce, or serve the chicken pieces whole with the sauce spooned over them.

13. 5. Garnish and Serve: Garnish with fresh parsley if desired, and serve immediately.