Add chicken, sun-dried tomatoes with 1 Tbsp. of oil, garlic, broth, Italian seasoning, salt and pepper to the crockpot.
Cook on low for 4–5 hours (or 3 hours on high), then shred the chicken in the crockpot.
Stir in orzo and milk. Cook 20–30 minutes on HIGH until the orzo is tender.
Fold in spinach and parmesan until creamy and silky.
