Cook the chorizo briefly for 1 minute.
Add to the slowcooker with chicken, pesto, sundried tomatoes, garlic, basil, 100ml (⅖ cup) of stock, salt and pepper.
Cook on high for 2-3 hours or low for 4-5 hours.
Add in 230g (1 ¼ cup) of dry orzo, 700ml (3 cups) of stock & the peppers. Cook for a further 50 minutes.
Stir in spinach and cream, top with Parmesan as an option.
