Melt cream cheese and butter in the microwave.
Stir to blend.
Spray bottom and sides of the slow cooker with nonstick cooking spray.
Put the melted cream cheese and butter in the slow cooker.
Add the corn, sugar and spices.
Stir to blend until the corn is totally coated with the other ingredients.
Cover and cook in the slow cooker on low for 2 hours.
Stir and check consistency.
If the sauce seems too thick add a tablespoon at a time of cream or Half and Half to thin out sauce.
Add Green Onions just before serving.
Chef's notes: Original recipe credited to Tonya Martin Clark.