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Heat olive oil in a non-stick pan. Lightly brown the chicken in batches. When done put in slow cooker.
In residual oil (and yummy chicken fat) sautee onion and chorizo. When done put in slow cooker.
Add tomato, chilli flakes and red wine vinegar to the slow cooker and turn on to high for 4 hours. Stir every hour if possible. Let cook for 4 hours.
After 4 hours add the arborio rice. Stir through. Turn the slow cooker down to low. (Don’t forget to do this!) Cook for another hour, or until rice cooked to liking.
When cooked stir through the Parmesan and parsley.