In a large crockpot, add chicken, milk, heavy cream, chicken stock, garlic, rotel, any additional veggies and creole seasoning then stir to coat chicken.
Cook on high for 2-3 hour, or low for 4-6. Just until the chicken gets to 165°F.
Once cooked, remove and dice (or shred) chicken or use a masher to shred the chicken directly in the crockpot.
Add orzo or pasta of choice and stir to cover all of the orzo/pasta and cover, letting cook until al dente (20-30 mins).
You can enjoy as is or garnish with fresh, grated cheese and chopped parsley for an added finish.
