Chicken and pumpkin casserole

Crockpots (or slow cookers) are great for busy people. With a little preparation in the morning (or the night before), you can come home to a tasty hot meal at the end of a busy day. This chicken casserole has plenty of veggies and is perfect for a cold winter night. Only $4 per serve.

Cooking directions

• Place all ingredients, except chickpeas and frozen vegetables, in slow cooker and cook on LOW for 8 hours (check manufacturer instructions). 
• Or if you don't have a slow cooker, put ingredients in casserole dish and cook in an oven at 180 degrees for about 1 hour.
• Add chickpeas and frozen vegetables towards the end of cooking and cook for another 30 minutes (or until veggies are warm through).
• Perfect with our easy rice, creamy mashed potatoes or carrot, parsnip and potato mash.

Ingredients

8 chicken drumsticks, skin removed

500 grams pumpkin, skin removed and chopped into bite-size pieces

1 large onion, chopped

2 cloves garlic, crushed

2 teaspoons paprika

1 can tomato-based pasta sauce (420 gram can), or 1 can chopped tomatoes with 1 teaspoon dried herbs

1 bag frozen stir-fry vegetables

1 can chickpeas (420 gram can), drained and rinsed