3 cups chopped cooked chicken
3 cups shredded zucchini (4 small zucchini)
2 cups matchstick carrots
2 (10-oz.) packages refrigerated Alfredo sauce (I used Buttoni)
1 can cream of mushroom soup (Use cream of chicken if preferred)
1/2 cup chicken broth
1/2 teaspoon garlic powder
3+ cups shredded Italian cheese blend, divided (keep 1+ cup separate)
9 uncooked lasagna noodles (do not use the 'no-boil' kind as they will not stand up to slow-cooking)
1 can diced tomatoes (lightly drained)
1/8 cup basil
Stir together zucchini, chicken, next 5 ingredients, and 3 cups Italian cheese blend in a large bowl.
Spoon one-fourth of chicken mixture into a lightly greased 6-qt. slow cooker. Arrange 3 noodles over chicken mixture, breaking to fit. Repeat layers twice.
Top with remaining chicken mixture and 1/2 cup cheese, spread tomatoes on top of cheese; sprinkle with basil and then cover with remaining cheese.
Cover and cook on LOW 4 hours or until noodles are done, mixture is bubbly, and edges are golden brown. Uncover and cook on LOW 30 minutes. Let stand 10 minutes before serving.