Cook the ground chicken in a large skillet over medium-high heat, breaking it into crumbles, until it is no longer pink and is cooked through.

Add the Alfredo sauce to the chicken. Divide the water between the empty jars, swirl to rinse, and pour the contents into the skillet. Stir to combine and heat through.

Meanwhile, in a large bowl, blend together the ricotta cheese, Parmesan, egg, seasoning, and garlic until well blended. Set it aside.

Prepare the slow cooker with nonstick cooking spray, then spoon an even layer of the chicken Alfredo sauce into the bottom.

Build the layers: Add three noodles across the bottom without overlapping, breaking the edges to fit if necessary. Spread a thin layer of the ricotta mixture over the noodles, then sprinkle with Italian blend cheese. Top with a layer of chicken Alfredo sauce. Repeat the layers (noodles, ricotta mixture, Italian cheese, Alfredo sauce) three more times, for a total of four complete layers. End with a final layer of Alfredo sauce and the remaining shredded Italian blend cheese.

Place the lid on the slow cooker and cook on low for 2 to 3 hours or until a knife inserted in the center breaks through the noodles without resistance.

Serve garnished with additional grated Parmesan, shredded cheese, and/or chopped parsley if desired.