Heat a pan with extra virgin olive oil. While the pan is heating, dredge the chicken breasts in flour to coat them on both sides. Season coated chicken breasts with salt and pepper. Brown the chicken in the pan. Once browned, remove the chicken and transfer it to the crock pot. Leave the juices and browned bits in the pan. Deglaze the pan with the chicken stock. Add the cream cheese and mix until combined. Pour mixture on top of chicken in the crock pot. Cook on low 3-4 hours. Add parboiled carrots the last hour. Serve over top homemade mashed potatoes if desired.