Line slow cooker with a liner or non stick spray.

Place chicken in cooker and pour in stock (broth).

Cook, covered, on low for 4 hours.

After 4 hours, remove chicken. Drain liquid from cooker. Shred chicken and return it to cooker.

To chicken, add pepper, parmesan cheese, parsley and dressing. Stir to combine well and turn cooker back to low while pasta is being prepared.

Prepare pasta according to package directions, reserving 1 C of cooking water before draining pasta.

Turn off slow cooker. Add drained pasta to the chicken mixture. If mixture is too thick, add a little of the pasta cooking water. Stir in arugula. Serve with additional parmesan cheese if desired.