Skippy Chicken

  

September 15, 2014

Skippy Chicken 0 0 5 0
  • Prep: 30 mins
  • Cook: 4 hrs
  • 30 mins

    4 hrs

    4 hrs 30 mins

  • Yields: 4

Ingredients

For the Chicken:

8 Chicken Legs

4 C Skippy Cornflakes

1 Pkt French Onion Soup

1/4 C Flour

3 Eggs

S&P

For the Potato:

5 Potatos

2 Carrots

1 Onion

1 C Water

Directions

1Preheat Slow Cooker with lid off while preparing ingredients, prior to adding ingredients grease sc with butter.

2

3Place cornflakes in bag or tray and crush gently with hands, in another bag or mix flour and soup, S&P, in a bowl whisk eggs.

4

5Roll chicken legs in flour mix, dip in egg mixture and cover in cornflakes, leave aside whilst you prep veges. Keep left over flour/soup mix and cornflakes.

6

7Peel potatoes, carrots and onions, slice thickly.

8

9Grease SC, layer potato, carrot, onion and sprinkle half the leftover flour/soup mix and cornflakes, repeat with remaining veges and mix. Pour over 1 C of water.

10

11Place chicken on top of veges, towel under lid to stop moisture and high for 4-5 hours or until your sc has cooked the chicken.

12

13Remove chicken carefully, place on baking tray in 200 degrees oven for 15 mins to crunchify

Submitted by Michelle Best

00:00

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