1. Season the chicken breasts or thighs with salt and pepper. If you’d like to get a nice sear on the chicken, heat a bit of olive oil or butter in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until lightly browned. Transfer the seared chicken to the slow cooker.

2. In the slow cooker, add the diced onion, minced garlic, chicken broth, dried thyme, dried oregano, crushed rosemary, and red pepper flakes (if using). Stir everything together to combine the flavors.

3. Cover the slow cooker and let the chicken cook on low for 4-5 hours, or until the chicken is tender and easily shreds with a fork.

4. About 30 minutes before you’re ready to serve, stir the uncooked orzo pasta into the slow cooker. Cover and cook on high for the remaining 30 minutes, or until the orzo is tender and has absorbed most of the flavorful cooking liquid.

5. Once the orzo is cooked, stir in the grated Parmesan cheese and heavy cream (if using) until the cheese is melted and the mixture is creamy and luscious. You can shred the chicken directly in the slow cooker or remove it, shred it, and return it to the pot.