My Roast Chicken Dinner for Two is the easiest roast dinner you will make. The chicken, potatoes, and vegetables are cooked together, even the stuffing cooks in the Slow Cooker. With this recipe, you can have a delicious all-in-one dinner cooking while you get on with your day.
I am very much a plan-ahead kind of person, I particularly like to know what I’m going to be eating later. And it suits me to do a bit of preparation earlier in the day so that I can go out and meet friends or work in my garden without having to break to think about dinner. It is also a great recipe for special occasions like Christmas and Easter, when planning for fewer people can be a bit more challenging.
This recipe is also a response to a request from a newletter subscriber for slow cooker recipes that would suit one or two people. A lot of people live in couples or on their own and, like most recipe creators, my recipes tend to be for 4 or more people. This is a first step into recipes for one or two, and I hope to bring you more in future.
I’d love for you to subscribe to my newsletter, you’ll find the form at the end of this post or in the pop-up, It is always a pleasure to hear from my readers and I try to respond promptly and take on board suggestions when I can.
What is a Roast Chicken Dinner?
A British Roast Chicken Dinner usually includes:
- Roast Chicken (obviously!)
- Roast potatoes
- Other root vegetables such as carrots or roast parsnips
- Green vegetables such as green beans, broccoli, brussels sprouts, or cabbage
It can also include:
Yorkshire Puddings are never going to be successful in a slow cooker but you could could brown the pigs in blankets and cook them along with the potatoes in the base of the slow cooker. Also, I think gravy is better made once the chicken is cooked so you can use the juices from the chicken in your gravy.
What ingredients do I need for this Roast Chicken Dinner recipe?
- Chicken breast
- Chicken stock
- Gravy granules (or flour and butter)
You can change the vegetables to suit your own taste. Try substituting green beans or sweetcorn kernals for the peas.
Ingredients for the stuffing
- Sausagemeat or sausages
- Dried Sage
What kind of chicken should I use?
I use a chicken breast joint for this recipe because it is convenient and a good size. The one in the photograph is pre-seasoned and comes with butter pats too. However, you can use a plain chicken breast joint or two (skin on) chicken breasts or chicken supremes. Simply wrap the chicken pieces in a double layer of foil.
How do I know if the chicken is cooked?
Be aware that smaller pieces of chicken will cook more quickly, and bone-in chicken may take a little longer. You can test whether the chicken is cooked by piercing the flesh at the thickest part with a skewer or sharp knife. The chicken juices should run clear with no sign of pinkness.
What kind of potatoes should I use?
I use Maris Piper potatoes because they are a good all round potato and one that I grow in my garden. They hold together well and are good for roasting. Check out different potato varieties at Love Potatoes where you will see which varieties are best for different purposes.
What is stuffing?
Stuffing is a mixture, often of herbs and bread or rice. It can be used to stuff the cavity of a chicken or can be cooked separately. In this recipe, I also include pork sausage meat in the stuffing. The fatty content of sausage meat keeps the stuffing moist and adds lots of flavour.
What kind of slow cooker do I need?
I use a 3.5 litre oval slow cooker. My slow cooker has a metal non-stick pot that can be put onto the hob. The oval shape means that the foil tray and potatoes fit easily into the base of the pot. However, if you simply double wrap your chicken in foil then the shape is less important. You can make this recipe in any standard size slow cooker.
How to make Roast Chicken Dinner for Two in your Slow Cooker
Follow the simple step-by-step instructions, once the preparation is done your dinner will cook itself.
All quantities and full instructions can be found in the recipe card at the bottom of the page
Brown the chicken
- Put a tablespoon of oil in a frying pan (if you have a slow cooker pot that can be used on the hob, you can use that).
- When the oil is hot, add the chicken, skin side down, and cook until the skin is brown.
- Turn and sear on the underside.
Put onions in the base of the foil tray
While the chicken is browning, peel and slice half of the onion and place the slices in the base of the foil tray. If you are using sheets of foil, place the onions onto a double layer of foil large enough to wrap your chicken.
Remove the chicken from the pan and place on top of the onions, add the chicken stock and pieces of butter on top, If you are using a foil tray cover tightly with foil. If you are using foil sheets very carefully add the stock and seal the foil parcel well.
Make the stuffing
Finely chop the other half of the onion and gently saute the onion in the oil in the pan until it is soft and transparent.
- Mix together the sausagemeat, breadcrumbs, dried sage, salt, pepper, and sauteed onion in a bowl.
- Place the stuffing mix onto a sheet of foil and carefully create a sealed package around the stuffing.
Prepare the potatoes
- Peel the potatoes and cut them into even-sized pieces.
- Saute the potatoes in the same oil you use to brown the chicken until they take on a golden colour.
Put potatoes and chicken in slow cooker
Put the chicken into the slow cooker then add the potatoes at the side.
Cover the chicken with foil
If you have not already done so, then top the chicken with the butter and cover the chicken joint with foil.
Prepare the carrots
Peel and thinly slice the carrots, place them on the foil season with salt and pepper, and top with the butter and a drizzle of honey. Tightly seal the foil parcel.
Add the carrot and stuffing parcels
Place the foil parcel with the carrots and the stuffing on top of the potatoes and chicken. Put the lid on the slow cooker and cook on HIGH for 3 hours.
After 3 hours, put the frozen peas in a foil parcel with some seasoning and butter. Add this parcel to the slow cooker and cook for a further hour.
Why do I add the peas later?
You can add the frozen peas with the carrots, however, they will lose a lot of their green colour with the long cooking time. If you are not going to be around to add the peas an hour before serving, then you certainly can add them to the slow cooker at the same time as the carrots. Or you can simply cook them in a pan on the stove or in the microwave before serving, as they take very little time to cook.
Make the gravy
Carefully lift the chicken joint out of the foil container or foil parcel and set aside to rest. There are two ways to make the gravy.
Put butter into a pan and melt, add a tablespoon of flour and cook this out. Strain the remaining juices into a jug and gradually add to the pan stirring or whisking until the juices thicken.
Quick and Easy
Alternatively, strain the juices into a small pan and add good quality gravy granules, following the manufacturers instructions.
How do I serve the Roast Chicken Dinner?
Carve or slice the chicken and the stuffing and serve with the potatoes, carrots, peas and gravy.
Although I have titled this roast chicken dinner as a meal for two, the portions are generous. So if you have a smaller appetite, either reduce the portion size or make the full recipe and enjoy the leftovers!
More Slow Cooker One-Pot Dinner Recipes from Farmersgirl Kitchen
More One Pot Slow Cooker Recipes
- Hearty Slow Cooker Sausage Casserole– Curly’s Cooking
- Slow Cooker Moroccan Chicken – Hungry Healthy Happy
Roast Chicken Dinner for Two (Slow Cooker)
- Slow Cooker
- Sharp knife
- chopping board
- Measuring spoons
- weighing scales
- small bowl
- Aluminium Foil
For the Chicken and Vegetables
- 600 g Chicken Breast Joint
- 2 tbsp vegetable oil
- 150 ml chicken stock
- 1/2 onion
- 25 g butter for the chicken (optional)
- 300 g potatoes
- 200 g carrots
- 100 g frozen peas
- 1 tsp honey
- 25 g butter for the carrots
- 1/2 tsp salt
- 1/4 tsp pepper
For the Stuffing
- 1/2 onion
- 1 tbsp vegetable oil
- 30 g breadcrumbs
- 130 g sausage meat approx 2 sausages
- 1/2 tsp sage dried
- 1/4 tsp salt
For the gravy
- 1 tbsp plain flour
- 20 g butter
- 4 tsp gravy granules
For the Chicken
- Put a tablespoon of oil in a frying pan (if you have a slow cooker bowl that can be used on the hob, you can use that).
- When the oil is hot, add the chicken, skin side down, and cook until the skin is brown. Turn and sear on the underside.
- While the chicken is browning, peel and slice half of the onion and place the slices in the base of the foil tray. If you are using foil place the onions onto a double layer of foil large enough to wrap your chicken.
- Place the chicken on top of the onions, add the chicken stock and pieces of butter on top, if liked. If in a tray cover tightly with foil, or make a well-sealed foil parcel.
For the Stuffing
- Finely chop the other half of the onion and gently saute in the oil until transparent
- Remove the sausagemeat from the skins. Mix together the sausagemeat, breadcrumbls, sage, salt, pepper, and sauted onion in a bowl.
- Place the stuffing mix onto a sheet of foil and carefully create a sealed package around the stuffing. Leave a little room for expansion as the breadcrumbs take up the moisture.
For the Potatoes
- Peel the potatoes and cut into even sized pieces.
- Add the second tablespoon of oil to the pan and saute the potatoes in the oil until they take on a golden colour.
For the Carrots
- Peel and thinly slice the carrots, place them on the foil season with salt and pepper, and top with the butter and a drizzle of honey. Tightly seal the foil parcel.
- Put the chicken, covered with foil, into the slow cooker then add the potatoes.
- Place the foil parcels with the carrots and the stuffing on top of the potatoes and chicken. Put the lid on the slow cooker and cook on HIGH for 3 hours.
- After 3 hours, put the frozen peas in a foil parcel with some seasoning and butter. Add this parcel to the slow cooker and cook for a further hour on HIGH.
For the Gravy
- Lift the chicken joint out of the foil container or foil parcel and set aside to rest. There are two ways to make the gravy,
- For traditional gravy, put butter into a pan and melt, add a tablespoon of flour and cook this out. Strain the remaining juices into a jug and gradually add to the pan stirring or whisking until the juices thicken.
- Alternatively, strain the juices into a small pan and add good quality gravy granules, following the manufacturers instructions.
- Carve the chicken joint and slice the stuffing, then serve with the potatoes, carrots, peas and gravy.
I’m adding this recipe to #CookBlogShare the link up for fabulous online recipes. This week it is hosted at Lavender & Lovage.