In a large crockpot, place the chicken breasts at the bottom.
Sprinkle the ranch seasoning mix and garlic powder over the chicken.
Pour the chicken broth over the chicken and season with salt and pepper to taste.
Cover and cook on low for 6 hours or high for 3 hours until the chicken is cooked through.
After cooking, shred the chicken in the crockpot using two forks.
Add the cream cheese and sour cream to the shredded chicken, stirring until well incorporated and creamy.
Stir in the frozen mixed vegetables and cheddar cheese, then cover and cook on high for an additional 30 minutes or until the cheese has melted and the vegetables are heated through.
Give it a final stir, garnishing with freshly chopped parsley before serving.