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Place the shredded chicken in the crockpot and season it with salts, peppers, and a couple of shakes of garlic powder.
Chop the onion or use onion powder as a substitute.
Pour in about half a cup to a cup of medium B-dub sauce, adjusting to your taste.
Add an equal amount of ranch dressing to the mixture.
Incorporate one brick of cream cheese and an eight-ounce tub of sour cream.
Mix in eight ounces each of mozzarella and gouda cheese, either shredded or in block form.
Add one to two tablespoons of garlic based on your preference.
Cook the mixture on high for approximately one hour.
While the chicken cooks, bring water to a boil for the pasta.
Stir in about six ounces of Parmesan cheese into the crockpot and allow it to melt as you wait for the pasta.
Once the water is boiling, add 16 ounces of elbow macaroni and season with salt to taste.
After the pasta is cooked, combine it with the cheese mixture and stir thoroughly.
Before serving, garnish the dish with chopped green onion.