1. Chop onion, mince garlic, and slice sun-dried tomatoes.

2. Place chicken breasts in the slow cooker and season with salt, pepper, and Italian seasoning.

3. Add chopped onion, minced garlic, and sun-dried tomatoes on top of the chicken.

4. Pour in chicken broth to mostly cover the chicken.

5. Cover and cook on Low for 6–7 hours or on High for 3–4 hours.

6. Shred the cooked chicken in the slow cooker using two forks.

7. Stir in orzo, ensuring it is covered by liquid; add extra broth if needed.

8. Cover and cook on High for 20–25 minutes, stirring once to prevent sticking.

9. Reduce heat to Low and stir in heavy cream and fresh spinach until the spinach wilts.

10. Adjust seasoning with salt, pepper, and Parmesan cheese before serving.