| 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
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“If God is your Copilot – swap seats!”