| 1. |
Brown chicken breasts and thighs in olive oil in a pan on the stove.
|
| 2. |
Slice baby zucchini and onion into bite sized pieces. |
| 3. |
Place chicken at the bottom of the crockpot. Sprinkle half the paprika over. |
| 4. |
Cover with onion, baby zucchini and mushrooms. |
| 5. |
Add the remainder of the olive oil and paprika. Salt to taste. |
| 6. |
Pour the chicken stock down the side of the crockpot so that it spreads evenly under the chicken. |
| 7. |
Cook on low for 6-8 hours. |
| 8. |
Note: for a slightly spicy variation add about 2 teaspoons chili powder or masala and 3 fresh green chillies with seeds intact. |
