1If you chicken breast are thick, place them between sheet of wax paper and pound them to about 1/4-inch thickness with a wooden mallet or rolling pin. Lay the breast flat, and place slices of cheese and ham on them, distributing evenly, Fold breasts over and secure ends with toothpicks
2In the shallow soup bowl, combine flour and paprika and blend will. Dip chicken pieces in flour/spice mixture to coat on both sides.
3Heat butter in large skillet over medium-high heat, and cook the chicken pieces in the butter until browned on both sides, about 3 minutes a side .
Transfer the pieces with a slotted spoon to slow cooker. In the butter and juices in the add wine and bouillon cube and stir until cube in dissolved in the slow cooker.
4Cover and cook on Low for 5 to 7 hours on High for 2 to 3 hours. Chicken should be cooked through and tender. Transfer chicken to warm plate and cover with foil while you make the sauce.
5Turn the slow cooker on High to heat the juices. In a measuring cup mix the arrowroot and heavy cream until blended. Add a large spoonful of the juice to the cream mixture and stir, then pour the cream mixture into the slow cooker. Stir thoroughly and continue stir while sauce thicken about 5 minutes. Serve the sauce over the chicken.
6Can skip the sauce if you don't want have sauce over the chicken.