Start by preparing the vegetables. Rinse and slice the carrots, cut the potatoes into 1-inch chunks, and chop up the onion. Soak potato chunks in cold water until ready to use; this will keep them from browning.
Cut deer stew meat into 1-inch chunks, pat dry, and place into the slow cooker.
In a small bowl, stir flour, salt, and black pepper together and then pour over the deer meat. Toss the venison in the flour mixture until well coated and the flour has been absorbed.
Add water, carrots, potatoes, onion, diced tomatoes with green chilies (juice and all), Worcestershire sauce, garlic, crushed beef bouillon cubes, paprika, seasoned salt, and sugar into the slow cooker. Stir together until combined.
Close the lid and cook on Low for 8 to 12 hours or on High for 4 to 6 hours.
Optional: Add extra salt to taste and garnish with chopped parsley or cilantro.