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Roast Chicken Dinner for Two (Slow Cooker)

Roast Chicken Dinner for Two (Slow Cooker)

Janice Pattie
Tender chicken, potatoes, carrots and peas with sage and onion stuffing ALL cooked in one Slow Cooker.
5 from 10 votes
Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine British
Servings 2
Calories 1361 kcal

Equipment

  • Slow Cooker
  • Sharp knife
  • chopping board
  • Measuring spoons
  • weighing scales
  • small bowl
  • Aluminium Foil

Ingredients
 

For the Chicken and Vegetables

  • 600 grams Chicken Breast Joint
  • 2 tablespoon vegetable oil
  • 150 millilitres chicken stock
  • 1/2 onion
  • 25 grams butter for the chicken (optional)
  • 300 grams potatoes
  • 200 grams carrots
  • 100 grams frozen peas
  • 1 teaspoon honey
  • 25 grams butter for the carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the Stuffing

  • 1/2 onion
  • 1 tablespoon vegetable oil
  • 30 grams breadcrumbs
  • 130 grams sausage meat approx 2 sausages
  • 1/2 teaspoon sage dried
  • 1/4 teaspoon salt

For the gravy

  • 1 tablespoon plain flour
  • 20 grams butter

OR

  • 4 teaspoon gravy granules

Instructions
 

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.

To Cook

  • 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.

To Serve

  • Carve the chicken joint and slice the stuffing, then serve with the potatoes, carrots, peas and gravy.

Nutrition

Calories: 1361kcalCarbohydrates: 41gProtein: 81gFat: 97gSaturated Fat: 49gTrans Fat: 2gCholesterol: 316mgSodium: 2015mgPotassium: 1472mgFiber: 7gSugar: 15gVitamin A: 18266IUVitamin C: 31mgCalcium: 141mgIron: 5mg