In a medium bowl, mix together the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the egg, garlic powder, Italian seasoning, salt, and pepper. Set this cheese mixture aside.
Prepare the Alfredo Sauce Mixture:
In another bowl, combine the alfredo sauce and chicken broth to create a thinner, more spreadable sauce.
Layer the Ingredients:
Spoon a layer of the alfredo sauce mixture into the bottom of the slow cooker.
Place three uncooked lasagna noodles on top of the sauce, breaking them as necessary to fit into the slow cooker.
Spread half of the cheese mixture over the noodles and add half of the shredded chicken on top of that.
Repeat the layers, starting with the alfredo sauce mixture, then noodles, the remaining cheese mixture, and the remaining chicken. Finish with a layer of noodles and the remaining alfredo sauce mixture.
Top and Cook:
Top with the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
Cover and cook on low for 4-5 hours until the noodles are tender.
Rest and Serve:
Once cooked, let the lasagna rest in the slow cooker for about 20 minutes before serving; this allows it to set and makes it easier to cut.
Garnish with fresh parsley before serving, if desired
