Prepare the Chicken: In a mixing bowl, combine the flour, paprika, salt, and black pepper. Toss the bite-sized chicken pieces in the flour mixture until well-coated.

Layer the Ingredients: Place the floured chicken pieces into the slow cooker. Add the finely chopped onion, sliced mushrooms, chopped red bell pepper, and minced garlic on top of the chicken.

Add the Liquids: Pour the chicken broth over the layered ingredients, ensuring the chicken and vegetables are submerged. Stir gently to combine.

Slow Cook: Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is fully cooked and tender.

Stir in the Cream and Peas: About 30 minutes before serving, stir in the heavy cream, frozen peas, and drained diced pimentos. Cover and continue to cook on low for the remaining time to allow the flavors to meld and the sauce to thicken.

Serve: Once done, give the chicken a gentle stir. Spoon the creamy chicken mixture over rice, pasta, or crusty bread. Add a sprinkle of freshly chopped parsley on top to enhance the dish with a burst of color and freshness.