Instructions:

1. Combine Ingredients in Slow Cooker: Mix shredded chicken, cream of chicken soup, cream of mushroom with roasted garlic soup, cream cheese, Velveeta cheese, Rotel tomatoes and green chilies, chicken broth, and butter in the slow cooker.
2. Cook: Set slow cooker to high and cook for about 2 hours, stirring occasionally until cheeses are melted and mixture is creamy.
3. Prepare Pasta: While sauce is simmering, boil pasta according to package instructions until al dente. Drain and set aside.
4. Final Touches: Stir chopped green onions into sauce mixture and adjust seasoning to taste.
5. Combine: Add cooked pasta to slow cooker and stir well to coat evenly with the creamy sauce.
6. Serve Warm: Dish out this creamy delight warm, pairing it with your choice of side for a complete, satisfying meal.

Pairing Suggestions:

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