Creamy Tucson Chicken Orzo

In a crockpot, combine the diced chicken breast, drained sun-dried tomatoes, Italian seasonings, salt, pepper, red pepper flakes, onion powder, and minced garlic. Add 0.25 cup of chicken broth for a chicken and rice consistency, or 0.5 cup of chicken broth for a soupier consistency. Cook on low for 3 hours. After 3 hours, stir in the orzo, heavy cream, and spinach (or other greens). Continue to cook for an additional 30-35 minutes until the orzo is tender. For extra creaminess, stir in 0.25 cup of grated Parmesan before serving.