The cooking in the slow cooker makes the chicken really moist. At the bottom of the recipe are what to do if you don't have a slow cooker.
2 chicken breasts, skinless and at a room temperature
¼ packet of stuffing mix
2 sheets of oiled kitchen foil
Add a little water to the dry stuffing mix. If it's too watery just add a bit more of the dry mix.
Open out the centre of the chicken breasts slightly with a knife, being careful not to cut right through the chicken.
Put the stuffing mix in the cavity you've just made in the chicken breast.
Close up the chicken so the stuffing is hidden. Don’t worry if some of the stuffing pop's out or the chicken won't close together
Put the breasts onto the middle of the greased foil, then bring together the two long ends of the foil till they meet and are level with each other. Fold down the long edges and keep doing this until the chicken is tightly wrapped.
Bring together the short edges of the foil to the middle of the chicken. This give you a handle to lift the hot chicken out of the cooker.
Cook in a slow cooker on Low for 8 hours.
Once the chicken is cooked lift it out of the slow cooker using the foil handles you made, then carefully, as the steam will come shooting out, open up the chicken parcel and put on a warmed plate.
Serve with vegetables and potatoes of your choice (I don't think chips will go very well with this though.....).
If you're baking potatoes in an conventional oven why not pop a couple of frozen mini Yorkshire puddings into the oven five minutes before the end of cooking.
As there's no gravy for this recipe, instant gravy granules are ideal for this. Just make up a ¼ pint and that should be more than enough for the two of you.
If you don’t have a slow cooker you can cook this in a conventional oven for 30 minutes at 180º c/Gas Mk 4/ Fan oven 160ºc.
Make sure that the chicken is completely cooked through. The chicken won’t be as tender done this way but it’ll still be nice dish.
* Captain Slow is what we call our slow cooker – yes I know we're sad.....