Slice your chicken breasts in half lengthwise to make cutlets. If they’re thick, give them a gentle pound with a mallet to even them out. Season both sides with salt, pepper, garlic powder, and paprika.

Set up two shallow bowls—one with flour and the other with beaten eggs. Dip each chicken cutlet into the flour, shake off excess, then dip into the egg wash.

Heat oil and butter in a skillet over medium heat. Once hot, sear the chicken for 2–3 minutes on each side, just until golden. You're not cooking it through—just building flavor.

Transfer the seared chicken to your crockpot. In the same skillet, pour in the wine and scrape up those browned bits. Let it simmer for a minute, then add chicken broth and lemon juice.

Pour the mixture over the chicken in the crockpot. Add a few lemon slices on top.

Cover and cook on low for 3–4 hours or high for 2 hours, until the chicken is tender and fully cooked.