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Recipe Instructions

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.

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.

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.

Stir the cream into the chicken mixture in the slow cooker. Sprinkle with parsley and serve with sourdough and lemon wedges.

Recipe Ingredient

4 Hickory Smoked Shortcut Bacon Rindless rashers, chopped

8 Australian Chicken Drumsticks

40.00 ml plain flour

18.20 gm 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

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

Cook Time


Prep Time


Total Time



634.55 calories

37 grams fat

13 grams saturated fat

17 grams carbohydrates

10 grams sugar

55 grams protein

591 milligrams sodium



Bacon, bread, chicken, chicken drumsticks, chicken stock, egg allergy, garlic, gluten allergy, lactose allergy, milk allergy, mushrooms, onion, peanut allergy, pumpkin, sesame allergy, soy allergy, tree nut allergy, wheat allergy


Youd be hard-pressed trying to find anyone whod say no to this creamy chicken dish. But its not a recipe to cook in a rush. This dish needs at least 4.5 hours in the slow-cooker for the flavours to mingle to perfection. Good things come to those who wait!

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