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Slow cooker Chicken and Pumpkin Casserole

  • Serves 4
  • Prep time: 30 mins | Cooking time: 8.5 hours (slow cooker)/1.5 hours (oven)

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.

Ingredients

  • 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 x 1kg bag Pams frozen stir-fry vegetables

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

Method

  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.