Place flour in freezer bag or bowl.
Place egg in separate bowl.
Place breadcrumbs in separate freezer bag or bowl.
First coat chicken in flour, shaking off excess flour.
Then coat in egg, allowing excess to drip back into bowl.
Lastly coat in breadcrumbs, shaking off excess.
Repeat egg and breadcrumb steps to double coat.
Continue until all chicken is coated.
Place in lined slow cooker, leaving small gap between chicken nuggets.
Cook on high with tea towel under lid for 1 hour or until cooked.
I used a sunbeam 5.5L slow cooker, cooking in two batches