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Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Drizzle with olive oil and place the meatballs in the bowl of your crockpot.
Add the tomatoes. Pour over the wine and ½ cup water. Add the whole garlic cloves. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.
Crank the heat on the slow cooker to high. Stir in the orzo, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the milk/cream.
Arrange the butter, rosemary, and thyme, around the meatballs and garlic, then broil for 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and herbs on the sheet pan. Toss the meatballs in the butter.
Serve the meatballs over the orzo with feta cheese, fresh basil, and dill.