In your slow cooker, place the boneless skinless chicken breasts, creating a bed of tenderness.

Pour the chicken broth over the chicken until it’s completely submerged.

Add the cream of chicken soup and ranch dressing, then sprinkle in the garlic powder, onion powder, paprika, and a dash of salt and pepper. Stir to coat.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken shreds easily.

Once cooked, carefully shred the chicken using two forks.

Return the shredded chicken to the cooker and mix with the sauce.

Stir in the shredded cheddar cheese and let it melt.

Toast the hamburger buns if desired.

Spoon the chicken mixture onto each bun and serve immediately with potato chips on the side.