Step 1: Prepare the Chicken

1. Pat 4 boneless, skinless chicken breasts (about 1.5 lbs) dry with paper towels. Season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp Italian seasoning.

2. Optional Sear: In a large skillet over medium heat, heat 2 tbsp olive oil. Sear the chicken for 2-3 minutes per side until lightly golden (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be delicious.)

   • Tip: Searing enhances flavor but isn’t essential for the slow cooker. Ensure the skillet is hot for a nice crust if searing.

Step 2: Slow Cook the Chicken

1. Place the chicken breasts (seared or raw) in the slow cooker in a single layer. Add ¼ cup chicken broth or water to keep the chicken moist during cooking.

2. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

   • Tip: Check at the lower end of the time range to avoid overcooking. The chicken should be juicy but hold its shape for breading.

Step 3: Prepare the Coating Stations

1. Set up three shallow bowls:

   • Bowl 1: ½ cup all-purpose flour.

   • Bowl 2: 2 large eggs beaten with ¼ cup milk.

   • Bowl 3: 1 cup bread crumbs mixed with ½ cup grated Parmesan (reserve the other ½ cup for topping), 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper.

2. Remove the cooked chicken from the slow cooker and pat dry with paper towels to remove excess moisture. Let it cool slightly for easier handling.

   • Tip: If the chicken is too wet, dust lightly with flour before breading to help the coating stick. Save any slow cooker liquid for another use (e.g., gravy or soup).

Step 4: Bread the Chicken

1. Dredge each chicken breast in the flour, shaking off excess.

2. Dip in the egg-milk mixture, letting excess drip off.

3. Coat evenly with the breadcrumb-Parmesan mixture, pressing gently to ensure the crumbs adhere.

   • Tip: For a thicker crust, double-coat by repeating the egg and breadcrumb steps. Refrigerate breaded chicken for 10 minutes to set the coating if time allows.

Step 5: Add Cheese Topping and Crisp

1. Option 1: Broiler (preferred for Longhorn Steakhouse-style results):

   • Preheat the oven to broil (500°F/260°C). Line a baking sheet with foil or a silicone mat and lightly spray with cooking spray.

   • Place the breaded chicken on the baking sheet. In a small bowl, mix the remaining ½ cup grated Parmesan, 1 cup shredded mozzarella, and 2 minced garlic cloves. Sprinkle evenly over the chicken.

   • Broil for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and golden. No need to flip.

2. Option 2: Skillet (for stovetop crisping):

   • Heat 2 tbsp olive oil in a large skillet over medium heat. Place the breaded chicken in the skillet and cook for 2-3 minutes per side until the coating is golden.

   • Sprinkle the Parmesan-mozzarella-garlic mixture over the chicken, cover the skillet, and cook for 2-3 minutes until the cheese melts. Alternatively, transfer to an oven-safe dish and broil for 1-2 minutes for a bubblier topping.

3. Option 3: Slow Cooker Finish (for a softer texture):

   • Return the breaded chicken to the slow cooker. Sprinkle with the Parmesan-mozzarella-garlic mixture, cover, and cook on high for 10-15 minutes until the cheese melts. The coating will be softer, not crispy.

   • Tip: Ensure the chicken remains at 165°F (74°C) internally after crisping (it should already be cooked). Keep cooked chicken warm in a 200°F (93°C) oven while preparing others.

Step 6: Serve

1. Serve hot, garnished with chopped fresh parsley for a vibrant, fresh finish.

2. Pair with Longhorn Steakhouse-inspired sides like mashed potatoes, steamed broccoli, or a house salad with ranch dressing for a complete meal.

   • Tip: Slice the chicken for easier eating or a prettier presentation, and drizzle with a bit of olive oil or a squeeze of lemon juice for extra flair.