Brown sausage and onion in a skillet over medium heat.
In a 4 to 5-quart slow cooker, mix rice and oil. Stir in sausage and onions, tomatoes, broth, water, salt, saffron and garlic. Arrange chicken thighs in single layer over rice mixture. Sprinkle paprika over top.
Cover and cook on LOW for 5 to 6 hours.
About 30-35 minutes before serving, sprinkle thawed peas over the chicken. Arrange the cooked shrimp over the top.
Increase heat to HIGH. Cover and cook 20 to 30 minutes longer or until shrimp are heated through.