Slow-Cooked Chicken a La King Recipe
Slow-Cooked Chicken a La King Recipe photo by Taste of Home
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Slow-Cooked Chicken a La King Recipe

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4.5 13 21
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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."
TOTAL TIME: Prep: 10 min. Cook: 7-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 7-1/2 hours
MAKES: 6 servings


  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 1 pound boneless skinless chicken breasts, cubed
  • 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

Nutritional Facts

1 cup (calculated without rice): 174 calories, 3g fat (1g saturated fat), 44mg cholesterol, 268mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch.


  1. 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.
Originally published as Chicken a la King in Quick Cooking January/February 1999, p34

Reviews for Slow-Cooked Chicken a La King

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acooley1 User ID: 62623 50593
Reviewed Feb. 18, 2014

"Simple to put together with tasty results. I ended up seasoning with a bit more salt and pepper after tasting it."

Danielle_09 User ID: 3114908 31537
Reviewed Jan. 30, 2014

"This was my first time making and eating chicken a la king and I loved it! I took the advice of some other reviews and used 2 cans of cream of chicken soup and there was a perfect amount of sauce. I also used mixed veggies instead of peas. So easy and I Will make again!"

sofia9 User ID: 4156924 27835
Reviewed Oct. 8, 2013

"Great Weeknight dinner. I used mixed frozen veggies, insted of just peas. I also left out the green peppers (too strong a flavor for me) and added a little chicken broth as the sauce was really thick. My crockpot only took 6 hours to cook. Nice and warm on a cold night."

bjsilve0 User ID: 172187 84725
Reviewed Oct. 26, 2011

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

muffbear74 User ID: 209131 69875
Reviewed Oct. 11, 2011

"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."

tstreich User ID: 1042559 19347
Reviewed Sep. 30, 2011

"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."

ladynwht User ID: 3751611 69874
Reviewed Jan. 10, 2011

"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!"

nikschwid User ID: 5576252 24911
Reviewed Dec. 12, 2010

"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."

1831home User ID: 3461038 32084
Reviewed Nov. 9, 2010

"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."

themrsh User ID: 4847810 23246
Reviewed Jul. 7, 2010

"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."

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