Place the chicken thighs in the bottom of a slow cooker liner coated with cooking spray. Top with the chopped, roasted red peppers. Sprinkle with the paprika.
Combine the remaining ingredients in a small mixing bowl and pour over the peppers and thighs. Cook on low 8 to 10 hours or until the thighs are tender and fall off the bone.
Serve over pasta, noodles, or rice garnished with parsley.