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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

Ingredients

  • 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

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

Directions

  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

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
acooley1
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."

MY REVIEW
Danielle_09
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!"

MY REVIEW
sofia9
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."

MY REVIEW
bjsilve0
Reviewed Oct. 26, 2011

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

MY REVIEW
muffbear74
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."

MY REVIEW
tstreich
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."

MY REVIEW
ladynwht
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!"

MY REVIEW
nikschwid
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."

MY REVIEW
1831home
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."

MY REVIEW
themrsh
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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