Slow Cooker:
In a 6-quart slow cooker stir together the chorizo, okra, celery, sweet pepper, onion, garlic, broth, tomatoes, chicken, and paprika. In a medium saucepan, cook oil and flour as above until medium brown. Carefully stir into mixture in cooker (mixture will foam up). Cover; cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Shred chicken as above; return to cooker to heat through. Season to taste.
