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Place the chicken in the bottom of the slow cooker and season them with Italian seasoning, red pepper flakes, salt and pepper.
Scatter the minced garlic and diced onion over the chicken. Add the sun-dried tomatoes for a burst of flavor.
Gently pour the chicken broth over the chicken and vegetables. Cover and cook on low for 2-3 hours or high for 1-1.5 hours.
Check the chicken for doneness. If it's nearly done, add the heavy cream and orzo. Cook on low for an additional 20-30 minutes, or until the orzo is tender.
Stir in the spinach and Parmesan cheese until the spinach wilts and the cheese melts into the sauce.
Adjust seasonings as needed and serve hot.