Sprinkle chicken breasts lightly with salt, pepper and paprika to taste. Place in slow cooker. In a small bowl combine the wine, soup and mushrooms. Mix well. In a separate small bowl combine the sour cream and flour and mix together; add sour cream mixture to soup mixture and blend together, then pour over chicken in slow cooker. Sprinkle with additional paprika, if desired. Cover and cook on low setting for 6-8 hours. Serve over cooked noodles or rice.