In a 6 quart (or larger) slow cooker, place chicken, chickpeas, chorizo, potatoes, carrots, celery, garlic, bay leaves, salt & pepper, oregano, paprika & saffron.
Bring chicken broth to a boil in a saucepan and add it into the slow cooker.
Cover and cook on High for 4 hours.
Transfer chicken to a cutting board, add the cabbage into the soup, cover and cook until it is tender, about 30 minutes.
Remove the bay leaves and discard.
Shred the chicken and add back into the soup; season with salt & pepper to taste.
Serve warm and sprinkle with chopped fresh parsley.