Creamy chicken with pumpkin and mushrooms

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

💰Cheaper: grated mozzarella

Grated mozzarella is less expensive and melts well

Cook bacon in a large non-stick frying pan over medium heat for 5 minutes or until crispy.

Transfer the bacon to the bowl of a slow cooker.

Toss the chicken in flour to coat, shaking off any excess flour.

Add oil to the pan over medium heat, then add the chicken and cook, turning occasionally for 5 minutes or until browned all over.

Transfer the chicken to the slow cooker with onion, garlic, mushrooms, pumpkin, paprika, and stock.

Stir the mixture in the slow cooker, then cover with a lid.

Cook on high for 4 hours or on low for 6 hours.

Check that the chicken is tender and falling off the bone.

Stir in the cream and sprinkle with parsley before serving.

Serve with sourdough and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens