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In a small bowl, combine dried oregano, basil, parsley, salt and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet, cook chicken in hot oil over medium-high heat for about 6 minutes or until brown, turning once. Remove from heat.
In a 3 1/2- or 4-quart slow cooker, combine chicken, broth and garlic. Add spinach; top with tomatoes. Cover and cook on Low for 4 hours or on High for 2 hours.
Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon zest and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with Parmesan and fresh oregano.