Slice the chorizo, chop the onion and garlic, and cut the chicken breast into chunks.
Heat a skillet over medium-high heat and cook the chorizo for about 5 minutes. Add the garlic, onion, and chicken, and cook just until golden and onion has softened. Transfer to the slow cooker.
Stir in the rice. Pour in the wine, diced tomatoes, and water. Cover and cook for 1 1/2 hours on high.
Add the peas and shrimp. Cover and cook on low for 30 minutes more. Scatter over the chopped parsley and serve.
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