Skippy Chicken

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