Slow Cooker Chicken Casserole

This dinner is fab for those times when you need a low maintenance meal or are out all day and want to come home to a tasty hot meal.  I have also included instructions for oven cooking incase you don't have a slow cooker.

8 chicken drumsticks, skin removed

500g pumpkin, skin removed and chopped into bite-sized chunks

1 large onion, chopped

2 cloves garlic, crushed

2 tsp paprika

1 can chopped tomatoes with 1 tsp dried mixed herbs

1 bag frozen mixed vegetables (I use a casserole pack)

1 can chickpeas, drained and rinsed

Place all ingredients, except chickpeas and frozen vegetables, in slow cooker and cook on LOW for 7 - 8 hours.  Add the chickpeas and frozen mixed vegetables and cook on high for about 30 minutes until the vegetables are tender.

Or if you don't have a slow cooker, put all of the ingredients into a casserole dish and cook in your oven at 180 degrees for about 1 hour. Remove from  the oven, add the chickpeas and frozen vegetables, and cook for another 30 minutes.

I normally serve this with rice, creamy mashed potato or steamed new potatoes and green beans.

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