Directions
- 1Dice chicken and add to slow cooker with bacon, stuffing mix, leeks, garlic granules, mixed herbs and chicken stock; mix well.
- 2Leave on high for 3 hours or low for 6-7, stirring halfway through to prevent clumping. Add water if stuffing is too thick.
- 3Stir in crème fraiche and cranberry sauce; distribute evenly.
- 4Use slow cooker lid to cut and add puff pastry top; brush with egg wash and mixed herbs.
- 5Bake at 200 degrees for 20 minutes, or until golden brown.
Ingredients
- 2 large chicken breast
- 4 bacon medallions
- 100 g dry stuffing mix
- 1 large leek
- 2 tablespoons garlic granules
- 2 tablespoons mixed herbs
- 260 ml chicken stock
- 0 a few splashes water
- 0 puff pastry
- 2 tablespoons creme fraiche
- 6 teaspoons cranberry sauce
Equipment
slow cookeroven
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