Creating Slow Cooker Mustard Herb Chicken and Creamy Orzo is straightforward if you follow these simple steps:

1. Prepare the Marinade: In a small bowl, mix the Dijon mustard, whole-grain mustard, honey, oregano, thyme, salt, and pepper until well combined.
2. Coat the Chicken: Rub the mustard mixture all over the chicken thighs, ensuring they are well coated.
3. Place in Slow Cooker: Layer the coated chicken thighs in the bottom of the slow cooker, skin side up.
4. Add Garlic: Sprinkle the minced garlic over the chicken.
5. Pour in the Broth: Add the chicken broth around the chicken, avoiding pouring it directly on top to maintain the marinade.
6. Slow Cook: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The chicken should be tender and cooked through.
7. Cook the Orzo: In the last 30 minutes of cooking, stir in the orzo pasta and heavy cream. Mix well to combine and cover. If adding spinach, stir it in at this stage.
8. Check for Doneness: Make sure the orzo has absorbed most of the liquid and is cooked to al dente consistency.
9. Serve: Once finished, serve the dish hot, garnished with fresh parsley for added flavor.

By following these steps, you will create a delicious one-pot meal that combines tender chicken and creamy orzo seamlessly.