6 boneless chicken breasts (base this on your family size)
2 cups (sometimes more) Italian bread crumbs
1 jar spaghetti sauce
1-pound bag shredded mozzarella cheese
Beat eggs in bowl and pour bread crumbs in separate bowl. Dip chicken breast in egg, make sure it coats the whole chicken breast. Then dip chicken breast in bread crumbs. Make sure breast is thoroughly coated.
Put olive oil in frying pan. Place chicken breasts in frying pan once oil is hot. Gently fry breasts until coating is set. (approximately 2 to 3 minutes on each side).
Spray oval crock pot with olive oil spray. (Oval crock pot works best so that chicken breasts can lay somewhat flat on bottom of pot.) Place enough spaghetti sauce on bottom of slow cooker to coat. Place chicken breasts on top of sauce. Can lay breasts a little on top of each other to fit in the oval slow cooker.
Top with sauce. Cover, cook on high 2 to 3 hours, or 4 to 5 hours on low (depending on thickness of chicken breast) Meat is done when juices run clear. Thirty minutes before chicken is done, top with bag of mozzarella cheese.
Lift chicken out with spatula as chicken will be very moist and start to fall apart if you use a fork. Serve with salad and breadsticks.