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Add 7 chicken thighs, carrots, celery, onions, chicken broth, gravy packet, garlic powder, onion powder, oregano, and paprika to a crockpot. Mix well and cook on high for 3.5 hours.
Make the mac and cheese by melting 3 tablespoons of butter and 3 tablespoons of flour in a skillet. Whisk in a can of evaporated milk, garlic powder, onion powder, paprika, salt, pepper, and Dijon mustard. Add 1 cup of heavy whipping cream and slowly whisk in 8 oz each of medium cheddar, mild cheddar, and Colby Jack cheese.
Mix the cheese sauce with large macaroni noodles. Layer half the noodles in a baking dish, top with more cheese, then add the remaining noodles and more cheese on top. Bake at 325°F for 25 minutes, then broil for 2 minutes.
Shred the cooked chicken and add a cornstarch slurry to thicken the juices.