In 3 1/2- to 4-quart slow cooker, mix broth and water. Add celery, thyme and bay leaf. Top with turkey thighs.
Cover; cook on Low heat setting 6 to 8 hours.
About 35 minutes before serving, remove turkey, celery and bay leaf from slow cooker; discard celery and bay leaf. Increase heat setting to High. In small bowl, mix sauce mix and soup. Stir into liquid in slow cooker. Stir in broccoli. Cover; cook on High heat setting about 30 minutes or until thickened.
Meanwhile, cook rotini to desired doneness as directed on package. While rotini is cooking, remove turkey meat from bones and cut into pieces; discard bones. Return turkey to slow cooker. Stir in cooked rotini and cheese.