This easy Jamie Oliver slow-cooker chicken is a hearty, one-pot meal that’s perfect for busy days. With tender chicken, roasted veggies, and fresh herbs, it’s a simple, flavorful dish that’s both comforting and nutritious. You can easily swap in any vegetables you have on hand for added flexibility!
Ingredients Needed
- 1kg (2.2 lbs) free-range mixed chicken thighs & drumsticks, skin-on, bone-in
- Olive oil
- 1 lemon
- 2 sticks of celery
- 4 small carrots
- 2 parsnips
- 1 red onion
- 1 bulb of garlic
- 750g (1.65 lbs) baby potatoes (red or white)
- ½ a mixed bunch of fresh woody herbs (rosemary, thyme, sage, bay, oregano) – approx. 15g (0.5 oz)
How To Make Slow-Cooker Chicken
- Prepare the Chicken: Toss the chicken pieces in 2 tbsp of olive oil and season with a pinch of sea salt and black pepper. Halve the lemon and brown it in a large non-stick frying pan with the chicken for 10 minutes on medium-high heat, turning regularly until golden.
- Prepare the Vegetables: Wash the celery, carrots, and parsnips (no need to peel). Cut the celery into thirds, halve the carrots lengthways, and cut the parsnips into quarters. Peel and cut the onion into wedges. Break apart the garlic bulb.
- Assemble in the Slow Cooker: Place the vegetables in the base of the slow cooker with the potatoes, halving any larger ones. Strip the woody herb leaves and tear up any larger ones, mixing them into the veg.
- Add Boiling Water: Boil the kettle and pour 200ml (7 fl oz) of boiling water around the chicken in the slow cooker.
- Slow Cook: Cook on the highest setting for 4 hours or the lowest setting for 8 hours, until the chicken is cooked through and juices run clear.
Recipe Tips
- Searching the chicken before slow cooking: Browning it in the pan before adding it to the slow cooker will help lock in flavor and give the dish a richer taste.
- Don’t overcrowd the slow cooker: The chicken won’t cook evenly if the ingredients are packed too tightly. Ensure there’s enough room for the heat to circulate.
- Cut vegetables evenly: Cutting the vegetables into similar sizes helps them cook evenly, so you won’t have some overcooked while others are still raw.
- Adjust the liquid if needed: If your slow cooker seems too dry, add a little more water or stock. It should have enough liquid to cook the chicken and vegetables properly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover slow-cooker chicken cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the chicken to cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge and reheat thoroughly before eating.
- Reheat: Heat the leftover chicken and vegetables in a large pan over medium heat. Add a splash of water or stock to prevent it from drying out and cook for about 5-7 minutes, stirring occasionally, until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200g)
- Calories: 609
- Total Fat: 24g
- Saturated Fat: 6g
- Total Carbohydrate: 56.8g
- Dietary Fiber: 9.8g
- Sugars: 11g
- Protein: 45.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sardine Puttanesca Lasagne
- Jamie Oliver Pork Agnolotti
- Jamie Oliver Stuffed Dumplings
- Jamie Oliver Posh Fish & Chips
Jamie Oliver Slow-Cooker Chicken
Description
This easy Jamie Oliver slow-cooker chicken is a hearty, one-pot meal that’s perfect for busy days. With tender chicken, roasted veggies, and fresh herbs, it’s a simple, flavorful dish that’s both comforting and nutritious. You can easily swap in any vegetables you have on hand for added flexibility!
Ingredients
Instructions
- Prepare the Chicken: Toss the chicken pieces in 2 tbsp of olive oil and season with a pinch of sea salt and black pepper. Halve the lemon and brown it in a large non-stick frying pan with the chicken for 10 minutes on medium-high heat, turning regularly until golden.
- Prepare the Vegetables: Wash the celery, carrots, and parsnips (no need to peel). Cut the celery into thirds, halve the carrots lengthways, and cut the parsnips into quarters. Peel and cut the onion into wedges. Break apart the garlic bulb.
- Assemble in the Slow Cooker: Place the vegetables in the base of the slow cooker with the potatoes, halving any larger ones. Strip the woody herb leaves and tear up any larger ones, mixing them into the veg.
- Add Boiling Water: Boil the kettle and pour 200ml (7 fl oz) of boiling water around the chicken in the slow cooker.
- Slow Cook: Cook on the highest setting for 4 hours or the lowest setting for 8 hours, until the chicken is cooked through and juices run clear.
Notes
- Searching the chicken before slow cooking: Browning it in the pan before adding it to the slow cooker will help lock in flavor and give the dish a richer taste.
- Don’t overcrowd the slow cooker: The chicken won’t cook evenly if the ingredients are packed too tightly. Ensure there’s enough room for the heat to circulate.
- Cut vegetables evenly: Cutting the vegetables into similar sizes helps them cook evenly, so you won’t have some overcooked while others are still raw.
- Adjust the liquid if needed: If your slow cooker seems too dry, add a little more water or stock. It should have enough liquid to cook the chicken and vegetables properly.
Jamie Oliver Slow-Cooker Chicken