1 frying chicken, cut up
1 tsp. seasoned salt
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese
1/2 tsp. paprika
1 lb. zucchini, cut into thin slices
1/2 c. chicken bouillon
Fresh mushrooms, sliced

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 or 6 hours or until tender. Turn control to high. Add mushrooms cover and cook in high another 10 or 15 minutes. Serves 4 to 6.