Roast Chicken Dinner for Two (Slow Cooker)
Tender chicken, potatoes, carrots and peas with sage and onion stuffing ALL cooked in one Slow Cooker.
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
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.
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.
Calories: 1361kcalCarbohydrates: 41gProtein: 81gFat: 97gSaturated Fat: 49gTrans Fat: 2gCholesterol: 316mgSodium: 2015mgPotassium: 1472mgFiber: 7gSugar: 15gVitamin A: 18266IUVitamin C: 31mgCalcium: 141mgIron: 5mg
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