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Add the chicken thighs, chopped onion, garlic, sun-dried tomatoes, red pesto, dried Italian herbs, and 1 cup of chicken stock to the slow cooker. Stir everything together so the chicken is well coated and the flavours are evenly combined.
Cover and cook on high for 3 hours, or until the chicken is tender and almost cooked through.
After 3 hours, stir in the risoni and the additional 2 cups of chicken stock. Make sure the risoni is fully submerged in liquid to ensure even cooking. Cover and cook on high for a further 30 minutes, stirring once halfway through to prevent the pasta from sticking to the bottom. Add a little more stock or hot water if the mixture looks too thick or dry.
In the final 5 minutes of cooking, add the roasted red capsicum, cooking cream, and baby spinach. Stir through gently until the spinach wilts and the mixture becomes creamy and well combined. Taste and season with sea salt and black pepper to your liking.
Serve warm in bowls with an optional sprinkle of parmesan or fresh herbs if desired.