Jamie Oliver Slow-Cooker Chicken

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 both comforting and nutritious. I made it on a weeknight when I had zero energy to cook—and it was an absolute lifesaver! (inspired by Jamie Oliver)

Ingredients Needed

• 1kg / 2.2 lbs free-range mixed chicken thighs & drumsticks (skin-on, bone-in)
• 2 tbsp 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)
• 15g / 0.5 oz mixed fresh woody herbs (rosemary, thyme, sage, bay, oregano)

How To Make Jamie Oliver Slow-Cooker Chicken

1. Prepare the Chicken: Toss your chicken pieces in olive oil with a good pinch of sea salt and black pepper. In a hot, non-stick frying pan, brown the chicken with halved lemon for around 10 minutes. You want it golden and fragrant—this step locks in loads of flavor.
2. Prepare the Vegetables: While the chicken is browning, wash your celery, carrots, and parsnips—no need to peel! Cut the celery into thirds, halve the carrots lengthways, and quarter the parsnips. Peel and wedge the onion, and break the garlic bulb into individual cloves.
3. Assemble in the Slow Cooker: Layer the vegetables in the base of your slow cooker. Add the baby potatoes (halve any large ones). Strip the herb leaves from their stalks and roughly tear any bigger leaves—scatter them over the veg.
4. Add the Chicken and Liquid: Place the browned chicken and lemon on top of the veg. Boil 200ml of water and pour it gently around the chicken—not directly on top.
5. Slow Cook: Pop the lid on and cook for 4 hours on high or 8 hours on low. When the chicken is done, it should be juicy and falling off the bone, and the veggies meltingly tender.

Why I Love This Recipe

I made this on a rainy Wednesday, and the house smelled incredible all day. It’s the kind of dish that feels like a warm hug—simple, rustic, and ridiculously satisfying. Plus, the leftovers were even better the next day!

Recipe Tips

• Brown the chicken first: Adds loads of depth and keeps the meat juicy.
• Cut veggies evenly: They’ll cook more consistently and soak up all that lovely juice.
• Don’t overfill: Make sure everything fits snugly, but leave room for heat to circulate.
• Add more water if needed: If it’s looking dry halfway through, splash in some extra boiling water or stock.
• Switch it up: Swap in turnips, sweet potatoes, or squash for a twist.

How To Store and Reheat Jamie Oliver Slow-Cooker Chicken

• Refrigerate: Let the dish cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days.
• Freeze: Once fully cooled, portion it into freezer-safe containers or bags. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm leftovers in a large pan over medium heat with a splash of water or stock. Stir occasionally for 5–7 minutes until piping hot.

FREQUENTLY ASKED QUESTIONS

• Do I need to peel the vegetables? Nope! Just give them a good scrub—they’ll soften beautifully in the slow cooker.
• Can I skip browning the chicken? You can, but it really adds to the flavor. It’s worth the extra 10 minutes.
• What if I don’t have fresh herbs? Dried herbs work too! Just use about 1 tbsp total.
• Can I use boneless chicken? Sure, but bone-in adds more flavor and richness to the broth.
• Can I make it spicy? Absolutely—toss in a pinch of chili flakes or a sliced fresh chili.

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