Instructions:
- Optional Searing: Heat 1 Tbsp of reserved sun-dried tomato oil (or olive oil) in a skillet over medium-high heat. Quickly sear chicken breasts on both sides until lightly golden. Transfer chicken directly to the slow cooker insert.
- Load the Crockpot: Place the seared (or raw) chicken into the slow cooker. Add chicken broth, chopped onion, minced garlic, sliced sun-dried tomatoes, Italian seasoning, oregano, salt, and pepper.
- Cook: Cover and cook on Low for 7 to 8 hours or High for 4 to 6 hours, until the chicken is cooked through and tender.
- Shred & Thicken: Remove the chicken from the slow cooker and shred using two forks; return the shredded chicken to the pot.
- Incorporate Dairy: Add the cubed cream cheese to the hot broth, stirring gently until completely melted and smooth. Stir in the heavy cream and grated Parmesan cheese until the soup base is creamy.
- Add Final Elements: Stir in the dried pasta and fresh spinach. Cover and cook for an additional 15-20 minutes on High, or until the pasta is al dente and the spinach has wilted.
- Rest & Serve: Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish generously with fresh parsley and extra Parmesan.