In a 2.5-4 quart crockpot, add chicken, broth, spinach, and cream cheese.
Cover and cook on low for 3 hours, or until chicken shreds easily. Shred chicken and stir well to incorporate the cream cheese into the sauce.
Stir in broken lasagna noodles, cover and turn crockpot to high. Cook for 10-15 minutes.
Stir, working to get the top lasagna noodles down into the liquid. Press to submerge as much of the noodles as possible. Top with cheese, cover, and cook on high for 15 minutes or until noodles are al dente. (If you want to thicken the sauce further, you can add a small amount of corn starch combined with water at this time)
Turn the crockpot off and let rest for 10-15 minutes before serving.