Chicken and Pumpkin Casserole

Crockpots (or slow cookers) are great for busy people. With a little preparation in the morning (or the night before), you can come home to a tasty hot meal at the end of a busy day. This chicken casserole has plenty of veggies and is perfect for a cold winter night.

Chicken and Pumpkin Casserole
  1. Place all ingredients, except chickpeas and frozen vegetables, in slow cooker and cook on LOW for 8 hours (check manufacturer instructions). 
  2. Or if you don't have a slow cooker, put ingredients in casserole dish and cook in an oven at 180 degrees for about 1 hour.
  3. Add chickpeas and frozen vegetables towards the end of cooking and cook for another 30 minutes (or until veggies are warm through).
  4. Serve with mashed potatoes or rice and steamed broccoli.
Meal Type:
Prep Time:
30 mins
Cooking Time:
8.5 hours (slow cooker)/1.5 hours (oven)


8 chicken drumsticks, skin removed

500 grams pumpkin, skin removed and chopped into bite-size pieces

1 large onion, chopped

2 cloves garlic, crushed

2 teaspoons paprika

1 can tomato-based pasta sauce (420 gram can)

1 bag frozen stir-fry vegetables

1 can chickpeas (420 gram can), drained and rinsed