Start by heating olive oil in your slow cooker. If your slow cooker has a sauté function, use it. If not, just use a pan on the stove. Add garlic, red onion, and red bell pepper. Sauté them until they become soft and fragrant, usually about 3-4 minutes.

Next, toss in the andouille sausage slices. Allow them to brown slightly. This step enhances the flavors, giving your paella a savory kick. The smell? It’s heavenly!

Now it's time to layer in the rest of the ingredients. First, add the chicken thighs. Don’t worry about cutting them; they will cook thoroughly. Sprinkle in the salt, followed by the long-grain rice. Pour the fire-roasted tomatoes over the rice, then add chicken stock.

Here’s where the magic happens. Add the saffron threads and smoked Spanish paprika. These spices bring that classic paella flavor without needing a lot of effort. Give everything a gentle stir to combine.

Cover your slow cooker and set it to cook on low for 4 hours or high for 2 hours. You want the rice to be tender and the flavors to fully develop.

When cooking is nearing completion, add the shrimp and peas. They don’t need long, just 15-20 minutes to warm through. Shrimp can easily overcook, so keep an eye on them.

Finally, fluff the paella with a fork, transferring it to serving dishes. Garnish with fresh parsley if you like. And there you have it, delicious slow cooker paella ready to relish!