Skinless Chicken

I have enjoyed picking out a recipe at random from our 5-ingredient slow cooker recipe book and cooking in our new Slow Cooker. The hardest part is finding all of the ingredients at the store--often items I had never heard of. For dinner tonite, I decided upon Cherried Chicken, page 83. A key item was 2 1/2 pounds of chicken drumsticks, SKINNED. Oftentimes I have purchased skinless chicken breasts and anticipated no problem. But to my horror, I discovered that neither of my two favorite grocery stores carried skinned drumsticks. So I bought drumsticks with skin. I had to really struggle to take off most of the skin, using a combination of a paring knife and scissors. The dish turned out to be delicious. But I learned a lesson: don't pick out a recipe requiring skinned chicken pieces (unless it is breasts).