Method

1. Place a frying pan over medium high heat and fry the diced Chorizo until just browned, then set aside on paper towel.
2. Slice the potatoes thinly into rounds. Lay half of the sliced potatoes on the bottom of the slow cooker bowl.
3. Place the onion rings and fried Chorizo on top of the potatoes.
4. Cover with the remaining potato slices.
5. In a jug, combine the cream, garlic and pepper. Pour the cream mixture over the potatoes in the slow cooker bowl.
6. Place a tea towel under the lid of the slow cooker and turn on high for 2 hours.
7. After 2 hours, turn the slow cooker down to low and cook for another 2.5 hours.
8. When 30 minutes remain, sprinkle the cheese and paprika on top of the potatoes, then return the lid and continue cooking.
9. Serve straight from the slow cooker.