Step 1

Lightly spray a 2 to 4 quart slow cooker with nonstick spray.

Step 2

Pour the buttermilk into a small mixing bowl. In another bowl, combine the flour, black pepper, paprika, garlic powder, and kosher salt. Add the panko bread crumbs to a shallow dish.

Step 3

Dip the chicken breast into the buttermilk and allow the excess to drip off. Dredge the filet into flour mixture before dipping it again into the buttermilk.

Step 4

Press the chicken breast into the panko, pressing it gently into the breadcrumbs on each side to make sure they adhere.

Step 5

Mist the chicken on both sides with nonstick cooking spray and place it in the slow cooker.

Step 6

Cover and cook on high 2-1/2 hours or until the chicken has reached an internal temperature of 165 degrees.

Step 7

Remove the lid and allow to continue cooking for 10 minutes. Removing the lid helps the chicken get crunchier.