Combine chicken broth, chicken breast, roasted red peppers, dried parsley, minced garlic, salt, oregano, basil, and black pepper in the slow cooker. Cook on high for 3 hours or low for 6 hours until chicken is cooked.

Remove chicken from the slow cooker and shred it into bite-sized pieces. Return shredded chicken to the pot.

Whisk together light cream or milk with corn starch until smooth. Add this mixture along with short pasta and chopped spinach into the slow cooker. Mix well.

Turn the slow cooker back to high and cook for another 15–30 minutes until pasta is al dente. Stir in shredded Parmesan cheese until melted.