Cook the bacon in a skillet over medium-high heat for 8-10 minutes until crispy. Transfer to a paper towel-lined plate and crumble once cooled. Prepare the seasoning blend by combining salt, pepper, garlic powder, onion powder, and smoked paprika.

Place chicken breasts in the crockpot and sprinkle with seasoning blend. Pour in chicken broth, cover, and cook on LOW for 6-8 hours until tender and shreds easily.

About 30 minutes before chicken finishes, cook pasta in salted boiling water until al dente. Drain and set aside.

Once chicken is cooked, shred it and return it to the crockpot. Add cooked pasta, cream cheese cubes, ranch mix, and 1 cup of cheddar. Stir to combine.

Turn slow cooker to HIGH and cook uncovered for 20-30 minutes until the sauce is thick and creamy.

Transfer to serving bowls and top with crispy bacon, remaining cheddar, and green onions. Let sit for 2-3 minutes before serving.