Name: Slow-cooked chicken with pancetta and pumpkin
Yield: 1
Ingredients: 1.5kg whole chicken; 1 red onion, cut into large wedges; 1 lemon, cut into large wedges; 150g piece pancetta, roughly diced; 500g pumpkin, peeled, seeded and cut into large wedges; Flat-leaf parsley, roughly chopped, to serve; Herbed couscous, to serve; Zucchini, to serve

Slow-cooked chicken with pancetta and pumpkin

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Prep Time:

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Slow cooker chicken and pumpkin dish with oven option included.

Ingredients:

1.5kg whole chicken
1 red onion, cut into large wedges
1 lemon, cut into large wedges
150g piece pancetta, roughly diced
500g pumpkin, peeled, seeded and cut into large wedges
Flat-leaf parsley, roughly chopped, to serve
Herbed couscous, to serve
Zucchini, to serve

Instructions:

1. Preheat a spacious non-stick pan over medium-high heat and generously coat with oil spray. 2. Tenderly massage the chicken with a touch of olive oil and season with salt and freshly cracked black pepper. 3. Sear the chicken, flipping occasionally, until beautifully browned on all sides. 4. Gently move the chicken to a waiting plate.
Add the chicken, onion, lemon, and pancetta to the slow cooker. Follow the manufacturer's instructions for cooking.
**Enhanced Version:** Brown pumpkin in a non-stick frying pan over medium heat for 3-4 minutes until golden. Transfer to slow cooker, cover, and cook. Plate carved chicken, pancetta, and pumpkin. Drizzle with cooking juices, sprinkle with parsley, and serve with herbed couscous, if desired.

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