Slow-Cooker Chicken and Pasta Soup

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4 carrots, quartered lengthwise and cut into 1-inch pieces

4 long strips lemon zest

4 sprigs fresh dill, plus 2 to 3 tablespoons chopped

2 tablespoons extra-virgin olive oil

Kosher salt

4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)

4 cups low-sodium chicken broth

1 cup small pasta, such as pastina

1 cup frozen peas, thawed

1/2 bunch fresh spinach, stemmed

Freshly ground pepper

4 ounces feta cheese

Lemon wedges and crusty bread, for serving (optional)