Creamy chicken with pumpkin and mushrooms

Creamy chicken with pumpkin and mushrooms
Prep time
Cook time
Total time
  • 4 Coles Hickory Smoked Shortcut Bacon Rindless rashers, chopped
  • 8 Coles RSPCA Approved Australian Chicken Drumsticks
  • 2 tbs plain flour
  • 1 tbs olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 300g cup mushrooms, thickly sliced
  • 700g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 1 tbs ground paprika
  • ½ cup (125ml) chicken stock
  • ⅓ cup (80ml) pouring (pure) cream
  • Chopped flat-leaf parsley, to serve
  • Sliced Coles Finest by Laurent Rye Sourdough Vienna bread, toasted, to serve
  • Lemon wedges, to serve
  1. Step 1
  2. Cook the bacon in a large non-stick frying pan over medium heat, stirring, for 5 mins or until golden. Transfer to a slow cooker.
  3. Step 2
  4. Place the chicken and flour in a large bowl and toss to coat, shaking off excess. Heat the oil in the pan. Add the chicken and cook, in 2 batches, turning, for 5 mins or until browned all over.
  5. Step 3
  6. Transfer the chicken to the slow cooker with the onion, garlic, mushroom, pumpkin, paprika and stock. Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is tender and falling off the bone.
  7. Step 4
  8. Stir the cream into the chicken mixture in the slow cooker. Sprinkle with parsley and serve with sourdough and lemon wedges.