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To a 5-6 quart slow cooker, add 32 ounce container chicken broth, 28 ounce can crushed tomatoes with basil, undrained, 1 pound boneless skinless chicken breasts, cubed, 1 cup diced red bell pepper, ½ cup diced onion, ⅛ cup tomato paste, 3 garlic cloves, minced, 1 tablespoon honey, 1 teaspoon Italian seasoning, 1 teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon pepper, and ¼-½ teaspoon red pepper flakes.
Stir everything together then cover and cook on high for 2-3 hours or on low for 4-5 hours (until chicken is fully cooked.)
About 30 minutes before serving, add ½ cup uncooked orzo pasta. Stir then cover again and cook on high until the orzo is al dente (or how you prefer.)
Then serve. Top each bowl with croutons, shredded or grated Parmesan cheese and freshly chopped parsley.