| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot, Poultry | 5 | Servings | |
INGREDIENTS
| 1 | Frying chicken; cut up | |
| 1 | ts | Seasoned salt |
| 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Grated parmesan cheese |
| 1/2 | ts | Paprika |
| 1 | lb | Zucchini; cut into thin slices |
| 1/2 | c | Chicken bouillon |
| 1 | cn | (4 oz) mushrooms; drained |
INSTRUCTIONS
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika; coat chicken with mixture. Place zucchini in bottom of slow-cooking pot. Pour bouillon over zucchini. Arrange coated chicken over all. Cover and cook on low for 5 to 6 hours or until tender. Turn control to high. Add mushrooms, cover and cook on high another 10 to 15 minutes. Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997
A Message from our Provider:
“If God is your Copilot – swap seats!”