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.
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