Heat some cooking oil in a large frying pan over a medium to high heat. Cook the chorizo until it starts to turn crispy, then add in the onion and carrot and continue to cook for a further few minutes.

Chuck in the garlic and cook for another minute, then transfer it all to the slow cooker.

Add in the tinned tomatoes, butter beans along with the juice, tomato paste, smoked paprika, and chicken, then stir it well.

Cover with a lid then cook on low for 8 hours or on high for 4 hours.

Once cooked, stir through the chopped parsley and taste for seasoning.