In a bowl combine Italian cheese with ricotta cheese; mixture will be thick.
In another bowl, combine alfredo sauce, Italian seasoning, garlic and water; stir well and set aside.
Assemble the lasagna layers: Spread a 1/4 of the alfredo sauce on the bottom of the slow cooker, Next arrange 3-4 lasagna noodles (break them to fit if you have too), now spread 1/3 of the chicken on top of noodles and then spoon and spread a 1/3 of the cheese mixture on top of chicken.
Repeat these same steps two more times (alfredo sauce, noodles, chicken, cheese mixture).
Make sure the sauce covers noodles so they cook evenly and are done.
Finally top with mozzarella cheese and dried parsley if using.
Cover and cook on low for 2 1/2 to 3 hours; Check at 2 hours and then every 30 minutes til done.