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Add the chicken, Italian seasoning, dijon, and ½ cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Add olive oil and place the meatballs in the bowl of your crockpot.
Pour over the wine and ½ cup water. Add the onion and garlic. 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 spinach, sun-dried tomatoes, cream, and ½ cup parmesan.
Arrange the butter and the rosemary around the meatballs and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and rosemary on the sheet pan. Toss the meatballs in the butter.
Serve the meatballs over the orzo.