There’s something truly magical about a dish that takes its time. When you let ingredients slowly come together over several hours, the result is a depth of flavor that’s hard to beat. This creamy chicken with pumpkin and mushrooms is one of those slow-cooker recipes that pays off beautifully with patience. It’s rich, savory, and perfect for cool evenings when you want a comforting meal that feels both rustic and indulgent.
In this dish, tender chicken drumsticks are gently cooked in a creamy base infused with smoky bacon, earthy mushrooms, and naturally sweet pumpkin. The subtle kick of paprika adds warmth, while garlic and onion provide the base flavor that lingers in every bite. Finished off with a touch of cream and fresh parsley, this recipe brings comfort and nourishment in equal measure.
Perfect for serving with crusty bread and a squeeze of lemon, it’s a meal that can bring people together around the table with minimal effort. Just set it in your slow cooker, let time do its thing, and look forward to a dinner that’s truly worth the wait.
Ingredients (Serves 6)
4 slices smoked bacon, chopped
8 chicken drumsticks
2 tablespoons plain flour
1 tablespoon olive oil
1 brown onion, thinly sliced
2 garlic cloves, minced
300g mushrooms, thickly sliced
700g butternut pumpkin, peeled and chopped into 2cm cubes
1 tablespoon paprika
½ cup chicken stock
⅓ cup pouring cream
Fresh parsley, chopped (for garnish)
Toasted sourdough bread and lemon wedges, for serving
Instructions
In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to your slow cooker.
Toss chicken drumsticks with flour in a bowl, shaking off any extra. In the same pan, heat olive oil and brown the chicken in batches for about 5 minutes per batch. Transfer browned chicken to the slow cooker.
Add the sliced onion, garlic, mushrooms, pumpkin, paprika, and chicken stock to the slow cooker. Stir gently to combine. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until chicken is tender and easily falls off the bone.
Stir in the cream just before serving. Sprinkle with parsley and serve with toasted sourdough and lemon wedges on the side.
Nutritional and Dietary Notes
This meal is packed with protein from the chicken and bacon, along with fiber and vitamins from the pumpkin and mushrooms. The cream and bacon contribute richness, so it’s best enjoyed occasionally if you’re watching saturated fats. It’s naturally gluten-free if you skip the flour or use a gluten-free substitute. Not suitable for dairy-free or vegetarian diets.
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