SLOW CHICKEN NAPOLI
1 frying chicken, cut up
1 tsp seasoned salt
1/4 cup flour
1/2 tsp salt
1/8 tsp ground black pepper
2 tbs grated Parmesan cheese
1/2 tsp Paprika
1 lb zucchini, cut into thin slices
1/2 cup chicken broth
1 can (4oz) mushrooms, drained
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika; coat chicken with mixture. Place zucchini in bottom of slow cooker. Pour broth 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. Serves 4 to 6.
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