Place the chicken pieces in the bottom of the slow cooker. Sprinkle the Italian spice blend, crushed red pepper, and salt and black pepper evenly over the chicken to season it well.

Scatter the finely minced garlic and chopped yellow onion over the seasoned chicken. Then, add the chopped sun-dried tomatoes for an extra layer of flavor.

Gently pour the low-sodium chicken broth over the layers in the slow cooker. Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, until the chicken is almost cooked through and the flavors have combined.

Once the chicken is nearly done, add the heavy cream and orzo pasta directly to the slow cooker. Mix gently, cover again, and continue cooking on low for an additional 20-30 minutes until the orzo is tender. I like to stir the orzo halfway through to prevent sticking.

Stir the chopped fresh spinach and grated Parmesan cheese into the slow cooker until the spinach wilts and the cheese melts, creating a creamy sauce. Adjust salt and pepper to taste if necessary, and serve hot.