Crockpot Stuffed Chicken Rolls

6 large boneless skinless chicken breast halves
6 slices ham, Fully cooked
6 slices swiss cheese
1/4 cup all-purpose flour
1/4 cup Parmesan cheese, Grated
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup chicken broth
fresh parsley, Chopped (optional)

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 cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour. In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart 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.

This can be frozen if placed in resealable freezer bags. Just place in boiling water when ready to serve.