1/4 cup pitted kalamata olives (we left those out)
Season chicken with salt and pepper in a bowl. Add flour, tossing chicken to coat; shake to remove excess. Heat oil in saute pan over medium-high. Add chicken to pan; sear just until browned, 3 minutes on each side.
Combine carrots, bell pepper, onion, and garlic in a 3 to 3 1/2 quart slow cooker; place chicken on top of chicken. Place a slice of lemon on each piece of chicken.
Combine tomatoes and paprika in a small bowl, pour over chicken in slow cooker.
Cover and cook until chicken is fork tender, on low heat setting for 4-5 hours.