Place the pheasant pieces in the crock pot. Sprinkle with the onion and mushrooms In a bowl, combine the broth and flour until the flour is dissolved. Stir in the Worcestershire sauce, salt, garlic, and cream of chicken soup. Mix well. Pour over the pheasant. Sprinkle everything with paprika then cover the crock pot and cook on low heat for 6 hours or until the pheasant is cooked. Serve the pheasant with the gravy over noodles or rice.