In a large bowl, combine ground chicken, Italian seasoning, dijon mustard, 1/2 cup parmesan, salt, and pepper. Mix until fully combined. Coat your hands lightly with oil, then roll the mixture into tablespoon-sized meatballs (you should get about 15-16).

Lightly oil the bowl of your crockpot, then add the meatballs in a single layer. Add the onion and the head of garlic (keep the cloves intact). Cover and cook on low for 3-4 hours or on high for 1-2 hours.

Preheat your broiler to high. Once the meatballs are finished, remove them and the roasted garlic from the slow cooker and transfer onto a baking sheet.

Crank the slow cooker heat to high and stir in the orzo alongside 1 cup of water. Cover and cook for 20-30 minutes or until the orzo is tender, adding extra water if needed. Once cooked, stir in spinach, sun-dried tomatoes, cream, and the remaining parmesan cheese.

Place butter and rosemary around the meatballs and garlic on the baking sheet. Broil for 1-3 minutes until the meatballs are golden and crispy.

Peel the roasted garlic and smash it into the melted butter and rosemary. Toss the meatballs in this flavorful garlic butter. Serve warm over the orzo mixture.