3/4 cup Plain yogurt
3 lbs chicken drumettes (or whole chicken wings, split in half and tips discarded)
1 1/2 cups grated Parmesan cheese
1/3 cups fine dry bread crumbs
1 1/2 tsp parsley flakes
1 1/2 tsp paprika
1 1/2 tsp seasoned salt
Measure yogurt into extra-large bowl. Add chicken. Stir until coated.
Combine remaining 5 ingredients in large resealable freezer bag. Add 1/3 of chicken. Seal bag. Toss until coated. Repeat twice with remaining 2/3 of chicken. Put chicken into greased 3 1/2 to 4 quart slow cooker. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours. Remove chicken with slotted spoon to large serving platter. Discard liquid. Serves 4.
Penny Meldrum
