Place olive oil in the bottom of crock pot. Whisk eggs together in a small dish. In a separate dish, mix bread crumbs with garlic powder, salt, and pepper.
Dip each chicken breast into the eggs first and then into the bread crumb mixture. Place into the crockpot, cover with cheese and 1 cup of sauce; reserving 1 cup of sauce for serving.
Cook on high for 4 hours (or on low for 6-8 hours).
Just before dinner is served, cook pasta as directed on package and assemble side salad in a large bowl by tossing spinach with raspberry vinegar, olive oil, blueberries, and nuts.
Serve chicken over pasta and top with remaining sauce if desired; serve salad on the side.