Slow Cooker Chicken Paprika

Coat the inside of your slow cooker with nonstick spray. Place chicken breasts in the bottom of your slow cooker. Top with the diced bell pepper, carrot, and onion.
2 lbs boneless skinless chicken breasts, 1 green bell pepper, 1 carrot, ½ yellow onion
In a mixing bowl, whisk together the diced tomatoes (with juice), chicken broth, tomato paste, flour, brown sugar, paprika, cumin, salt, and black pepper.
14.5 ounce diced tomatoes, ¾ cup low sodium chicken broth, 2 Tablespoons tomato paste, 1 Tablespoon all purpose flour, 2 teaspoons light brown sugar, 3 teaspoons paprika, ½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon black pepper
Pour the mixture over the top of the chicken and vegetables.
Cover and cook on LOW for 4-6 hours (recommended) or HIGH for 3-4 hours, or until chicken is cooked through (reaches an internal temperature of 165℉) and shreds easily.
Using two forks, shred the chicken directly in the slow cooker, mixing it into the sauce.
Add the lemon juice and stir gently to combine.
1 Tablespoons lemon juice
Serve over rice or egg noodles with a dollop of sour cream and a sprinkle of chopped green onions, if desired.
½ cup sour cream, cooked rice or egg noodles, green onions