Skippy Chicken

Submitted by Michelle Best

Skippy Chicken

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Serving: 4
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes


  • 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


  • Preheat Slow Cooker with lid off while preparing ingredients, prior to adding ingredients grease sc with butter.
  • Place 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.
  • Roll 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.
  • Peel potatoes, carrots and onions, slice thickly.
  • Grease 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.
  • Place 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.
  • Remove chicken carefully, place on baking tray in 200 degrees oven for 15 mins to crunchify

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