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Chicken A La King Recipe

Chicken A La King Recipe photo by Taste of Home

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"When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish," writes Eleanor Mielke of Snohomish, Washington. "Brimming with tender chicken and colorful vegetables, it smells so good while cooking."

This recipe is:

Diabetic Friendly

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Chicken A La King Recipe

Prep: 10 min. Cook: 7-1/2 hours

Yield: 6 Servings

10 450 460

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 tablespoons all-purpose flour
1/4 teaspoon pepper
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cut into cubes
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 ounces) frozen peas, thawed
2 tablespoons diced pimientos, drained
Hot cooked rice

Directions

In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7-8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice. Yield: 6 servings.

Nutritional Analysis: One 1-cup serving (prepared with reduced-fat soup; calculated without rice) equals 183 calories, 3 g fat (0 saturated fat), 52 mg cholesterol, 284 mg sodium, 16 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Chicken A La King in Quick Cooking January/February 1999, p34

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Reviews for Chicken A La King

Chicken A La King

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Reviewed on Mar. 07, 2013 by badkitty

I have made this several times. It is much better if you use 2 cans of cream of chicken soup so there is more sauce for over the rice. I thicken it a bit at the end with some cornstarch until it's the consistency I like. You don't want it too thick though, because the rice will soak up the tasty sauce. I add garlic and a couple diced carrots and some extra seasoning like Emeril's Essence. I add fresh parsley at the end too. This really is a good recipe.

Reviewed on Oct. 26, 2011 by bjsilve0

Just like Mom's only easier because of the slow cooker.

Reviewed on Oct. 11, 2011 by muffbear74

Although tasty, it had more of a stew-like consistency, than the thick chicken a la king I remember from childhood. My husband and I actually liked it better the 2nd day after it had thickened some.

Reviewed on Sep. 30, 2011 by tstreich

This is really good. I made some changes to reduce the fat/calories a bit. I use the 98%FF cream of chicken and a little less chicken with more veggies. I use frozen peas and carrots and add about a tsp. of garlic powder. I love slow cooker meals and this one turns out great every time.

Reviewed on Jul. 22, 2011 by badkitty

I made this again last night and decided it's much better if you use 2 cans of the cream of chicken soup, it's much more saucy and if you serve it over rice, the rice soaks up the sauce and it's so yummy. I also added some diced carrots in with the vegetables. Make sure you don't cook it too long or the chicken will be dry, 5 hours tops for me. I switch my cooker to warm when the chicken is cooked and when it's about dinnertime, turn it back to LOW when I add the peas, pimentos and fresh minced parsley and then make the rice. Great dinner!

Reviewed on Jan. 10, 2011 by ladynwht

Although easy to make, the flavor is very bland (needs more spices), the chicken was dry and the sauce was watery until I added cornstarch. Will not make again!

Reviewed on Dec. 12, 2010 by nikschwid

I agree with the other reviews that cooking 7 hrs is too long and this does not make six servings. It was easy to prepare.

Reviewed on Nov. 09, 2010 by 1831home

I used a frozen chicken breast and it still only took 4-5 hours. I also added 2 garlic cloves chopped and some frozen corn too. This was really good and I'll definitely make a double batch again. This recipe is no more than 2 servings.

Reviewed on Jul. 07, 2010 by themrsh

Loved this recipe. So super easy it just doesn't seem right. A few things: First, I didn't measure, but there is NO WAY there are 6 - 1 cup servings in this recipe. Second, I started it late an only had 4 hours so I cooked it on high 2 hours then low for 2 hours. My husband left it on warm another 2 hours while I was at the gym and it was still great when I got home. Third, no pinmentos so I subbed half a jarred roasted red pepper. Lastly, I used my measuring spoon labeled "dash" for the cayenne and it was probably a tad too much. This is going to be a regular recipe, only I will double it in the future.

Reviewed on Jan. 07, 2010 by amlrunner

Very easy to prepare. Agree that 4-5 hrs cooking time is best. I didn't have pimentos on hand so I left those out. Next time I will try adding garlic as others suggest. My picky 3 yr old even liked it.

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