The first step in making Crockpot Chicken Francese is to prepare the chicken. Begin by pounding each chicken breast to an even thickness, about 1/2 inch. This will help the chicken cook evenly and prevent it from drying out.

Next, season the chicken with salt and pepper. In a shallow dish, combine the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.

In a separate shallow dish, whisk together the eggs, Parmesan cheese, and parsley. Dip each chicken breast into the egg mixture, coating it well.

Now it's time to cook the chicken. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once the butter has melted and is hot, add the chicken breasts to the skillet. Cook for about 2-3 minutes on each side, until they are golden brown and cooked through.

Once the chicken is cooked, transfer it to your slow cooker.

In the same skillet used to cook the chicken, add the chicken broth, white wine, lemon juice, and garlic. Bring the mixture to a simmer, stirring occasionally. Cook for 5-10 minutes, until the sauce has reduced by about half.

Next, add the remaining 2 tablespoons of butter to the sauce and stir until it has melted. Pour the sauce over the chicken in the slow cooker.

Set your slow cooker to low and cook the chicken for 2-3 hours, or until it is tender and juicy. To thicken the sauce, mix the cornstarch with a little bit of water to make a slurry. Add the slurry to the sauce in the slow cooker and stir until the sauce has thickened.