Slow Cooker Chicken Lasagna

8 oz uncooked lasagna noodles, broken into 2-inch pieces
2 C shredded cooked chicken
½ C chopped onion
2 tsp finely chopped garlic
1-15 oz jar Alfredo pasta sauce
1 1/2 C chicken broth (from 32 oz carton)
1/2 tsp dried basil leaves
1/2 tsp salt
1/4  tsp black pepper
1 1/2 C shredded Italian cheese blend
1 pkg (5 oz) fresh baby spinach

Spray four-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in one cup of the cheese. Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender. Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to high heat setting; cover and cook 5 to 10 minutes or until cheese is melted.