FBD

Italian Crockpot Chicken

ItalianChickenEasy480 minBy Northstar

Ingredients

Servings
4
  • 3 lb frying chicken, cut into pieces
  • 1 tsp seasoned salt
  • 0.3 cup all-purpose flour
  • 0.5 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp Parmesan cheese, grated
  • 0.5 tsp paprika
  • 0.5 cup chicken stock
  • 4 oz canned mushrooms, drained
  • 2 medium zucchini, sliced into medium pieces
  • 2 tbsp fresh parsley, for garnish

Instructions

  1. 1

    Sprinkle chicken pieces with seasoned salt.

  2. 2

    Combine flour, salt, pepper, Parmesan cheese and paprika. Coat chicken pieces thoroughly with the flour mixture.

  3. 3

    Place sliced zucchini in the bottom of the slow cooker. Pour chicken stock over zucchini.

  4. 4

    Arrange coated chicken pieces on top of the zucchini.

  5. 5

    Cover and cook on LOW for 6 to 8 hours, or until chicken is very tender.

  6. 6

    Turn control to HIGH, add mushrooms, cover and cook on HIGH for another 10 to 15 minutes.

  7. 7

    Garnish with freshly ground black pepper and parsley before serving.