1 frying chicken, cut into pieces

1 teaspoon seasoned salt

1/4 cup flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons Parmesan cheese, grated

1/2 cup chicken stock

1 can mushrooms, drained

1/2 teaspoon paprika

zucchini, sliced into medium pieces

freshly ground black pepper

parsley to garnish

Sprinkle chicken with seasoned salt.

Combine flour, salt, pepper, cheese, and paprika.

Coat chicken pieces with mixture.

Place zucchini in bottom of Crockpot.

Pour stock over zucchini.

Arrange chicken on top.

Cover and cook on low for 6 to 8 hours or until tender.

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

Garnish with freshly ground black pepper and parsley.