Anne's Crockpot Stuffed Chicken Rolls

Flatten chicken to 1/8 inch thickness. Place ham and cheese on each
breast, roll up and tuck in ends; secure with a toothpick. Combine the
flour, parmesan, sage, paprika and pepper; coat chicken on all sides.
Cover and refrigerate for an hour. In a large skillet, brown chicken
in oil over medium-high heat. Transfer to a 5qt slow cooker. combine
soup and broth, pour over chicken. Cover and cook on low for 4-5
hours. Remove toothpicks. Garnish with parsley if desired. 6
servings.