Heat the olive oil in a wide saute pan over medium heat. Add the chicken breast and cook, stirring often, until no longer pink. Add the onion and garlic and saute a few minutes more, until the onions begin to soften. Add the paprika and stir to coat. Lastly, add the broth to the pan and bring to a simmer. In the meantime, place the rice, tomatoes, chorizo, and salt in the crock pot. Once the broth mixture simmers, carefully pour it into the crock pot. Turn the crock pot to high heat and stir the contents well. Cover and cook for approximately 90 minutes, or until the rice is tender and the liquid has been absorbed. Lastly, stir in the peas, cover and cook 10 minutes more. Serve the paella immediately, garnished with the fresh parsley.