Italian Chicken

Serve Italian Chicken with a tossed salad and garlic bread. For a lower-fat meal, remove the skin from the chicken and omit the flour.

Serves 4

Ingredients:

• 1 (3-pound) chicken, cut into pieces
• 1 teaspoon Italian seasoning
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons Parmesan cheese, grated
• ½ teaspoon paprika
• Nonstick spray
• 1 medium zucchini, sliced
• ½ cup chicken broth
• 1 (4-ounce) can sliced mushrooms, drained

1. Add the chicken pieces, Italian seasoning, flour, salt, pepper, cheese, and paprika to a gallon plastic bag; seal and shake the bag to coat the chicken pieces.
2. Treat the crock of the slow cooker with nonstick spray. Arrange the zucchini slices over the bottom of the crock. Pour broth over the zucchini. Arrange chicken on top. Cover and cook on low for 8 hours or until the chicken is cooked through. Increase the heat to high, add the mushrooms, cover, and cook on high for another 15 minutes.