In a large bowl, combine ground chicken, parmesan cheese, finely chopped shallot, minced garlic, oregano, paprika, vinegar, salt, and pepper. Use your hands to thoroughly mix the ingredients until just blended—this should take about 2 minutes. Once mixed, shape the mixture into small meatballs, approximately 1.5 inches in diameter, and set them aside on a plate.

Drizzle olive oil in your slow cooker to prevent sticking, then gently place the meatballs inside. Add halved cherry tomatoes, dry white wine, and a cup of water, along with a few whole garlic cloves for extra flavor. Cover the slow cooker and set it on low for 3–4 hours, or high for 1–2 hours, until the meatballs are cooked through and tender, glowing with a rich sauce.

Once the meatballs are done cooking, carefully transfer them to a sheet pan using tongs. Place the pan under your oven's broiler for 1–3 minutes, watching closely until they develop a crispy exterior.

Increase the heat on the slow cooker to high and add the orzo pasta along with an additional cup of water. Stir to combine and cover. Cook for about 20–30 minutes, or until the orzo is al dente, stirring occasionally. Once cooked, stir in your choice of cream or milk to create that luscious and creamy texture.

In a small bowl, mix softened butter with the roasted garlic, chopped rosemary, and thyme for an aromatic herb butter. Once the meatballs are broiled, toss them in this mixture to infuse them with amazing flavor.

To serve, spoon a generous portion of the creamy orzo onto each plate, then top with the flavorful meatballs. Crumble feta cheese on top and sprinkle with your favorite fresh herbs for added brightness.