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In a small bowl, mix together chicken seasoning: chili powder, garlic powder, lemon pepper, salt, and red pepper flakes. Drizzle the chicken with a little olive oil and season chicken liberally on both sides.
On the sauté function of the slow cooker (or in a skillet over medium heat), add 2 tablespoons olive oil. Add in the chicken and allow to cook about 2-3 minutes per side – just enough to brown both sides. Remove chicken and set aside.
Still on the sauté mode, add in the butter and allow it to melt. Add in onions, peppers, and garlic and cook until softened, about 3-4 minutes.
Sprinkle over the flour and bouillon powder and continue to cook for 1 minute, stirring continuously.
Whisk in the chicken stock and nestle the chicken breasts into the liquid.
Set to the slow cook function on high for 4 hours or low for 6 hours, or until the chicken easily falls apart. Serve over white rice or mashed potatoes.