adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy chicken with pumpkin and mushrooms recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
270 minutes
Total Time:
280 minutes
Indulge in this irresistible creamy slow-cooked chicken masterpiece, bursting with rich flavors after a savory 4.5-hour wait. Patience pays off deliciously!
Ingredients:
  • 4 Hickory Smoked Shortcut Bacon Rindless rashers, chopped
  • 8 Australian Chicken Drumsticks
  • 40.00 ml plain flour
  • 1 brown onion, thinly sliced
  • 300g cup mushrooms, thickly sliced
  • 700g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 10.00 gm ground paprika
  • 125ml chicken stock
  • 80ml cream
  • Chopped flat-leaf parsley, to serve
  • Sliced by Laurent Rye Sourdough Vienna bread, toasted, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large non-stick frying pan, cook bacon over medium heat, stirring occasionally for 5 minutes, or until golden. Transfer cooked bacon to a slow cooker.
  • In a large bowl, combine the chicken with flour and toss until evenly coated, shaking off any excess. Heat oil in a pan. Add the chicken in 2 batches and cook, turning occasionally, for 5 minutes or until evenly browned.
  • Place the chicken in the slow cooker along with the onion, garlic, mushrooms, pumpkin, paprika, and stock. Cook on high for 4 hours (or low for 6 hours) until the chicken is tender and easily falls off the bone.
  • Gently incorporate the cream into the chicken mixture cooking in the slow cooker. Garnish with fresh parsley and accompany with sourdough bread and lemon wedges for serving.

Similar Recipes