Flatten chicken to 1/4-inch thickness; top with beef bacon and cheese. Roll up and tuck in ends; secure with toothpicks.
In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
Transfer to a slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.
