Slow Cooker Spanish-Style Jambalaya

1.Heat olive oil in a large skillet over medium heat. Add the chorizo and cook until browned, about 5 minutes. Transfer to the slow cooker.

2.In the same skillet, add the chicken thighs and cook until browned on all sides, about 6 minutes. Transfer to the slow cooker.

3.Add the onion, red bell pepper, green bell pepper, and garlic to the skillet. Sauté until the vegetables are softened, about 5 minutes. Transfer to the slow cooker.

4.Add the smoked paprika, saffron threads, salt, and black pepper to the slow cooker. Stir to combine with the other ingredients.

5.Add the Arborio rice, diced tomatoes with their juice, and chicken broth to the slow cooker. Stir well to ensure the rice is submerged in the liquid.

6.Cover the slow cooker and cook on low for 4 hours.

7.After 4 hours, add the shrimp and frozen peas to the slow cooker. Stir gently to combine. Cover and cook for an additional 30 minutes, or until the shrimp are cooked through and the peas are tender.

8.Once cooked, stir in the chopped fresh parsley. Taste and adjust seasoning if necessary.

9.Serve the jambalaya hot, garnished with lemon wedges for squeezing over the top.