First things first—let’s chop and dice. Chop your bell peppers, onions, and garlic. Don’t rush this part. The more you enjoy this, the better the meal will taste. Dice the chorizo into bite-sized pieces. Those will infuse flavor throughout the dish.

Now, here’s a little extra step that can elevate your dish. If you're short on time, skipping this works. However, a quick sauté in a pan using a splash of vegetable oil can really amplify the flavors. Heat the oil on medium, then toss in the onions and garlic, sautéing until fragrant. Add the chorizo to brown it slightly.

Grab your slow cooker and let’s start layering! Add your sautéed mixture, followed by the chicken thighs (whole), chopped tomatoes, chicken stock, butter beans, bell peppers, olives, sun-dried tomatoes, and all your spices. Lay the rosemary and bay leaf on top. This ensures every flavor mingles beautifully.

Cover your slow cooker, set it to low, and let it work its magic. Generally, you’ll want to let it cook for about 6 to 8 hours. The longer it simmers, the more the flavors transform. If you're in a hurry, the high setting can speed things up, cooking for about 3 to 4 hours.

This is the rewarding part! Once the cooking time is up, take out those thighs and shred them using two forks. Toss them back into the slow cooker, mixing everything well. The chicken should absorb the sauce and flavors beautifully.

Taste your dish and make any necessary adjustments. Salt or a bit more paprika, perhaps?