Back to Slow-Cooked Chicken a La King

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Slow-Cooked Chicken a La King Recipe

Slow-Cooked Chicken a La King Recipe

"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 YIELD: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

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.

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: 1 starch, 2 lean meat.

Reviews for Slow-Cooked Chicken a La King

Sort By :
MY REVIEW
acooley1 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."

MY REVIEW
Danielle_09 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!"

MY REVIEW
sofia9 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."

MY REVIEW
bjsilve0 84725
Reviewed Oct. 26, 2011

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

MY REVIEW
muffbear74 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."

MY REVIEW
tstreich 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."

MY REVIEW
ladynwht 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!"

MY REVIEW
nikschwid 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."

MY REVIEW
1831home 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."

MY REVIEW
themrsh 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."

MY REVIEW
amlrunner 50592
Reviewed Jan. 7, 2010

"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."

MY REVIEW
donnaspano 24910
Reviewed Aug. 20, 2009

"re: chicken A La King

yes 4 -5 hrs is plenty of time...i like it served over egg noodles in place of the rice...very nice with fresh crusty bread
Donna Spano
Mississauga, Ontario, Canada"

MY REVIEW
cactuslady 69873
Reviewed Nov. 22, 2008

"My husband and I LOVE this recipe. But, cooking it for the listed time of 7 to 8 hours is about three hours too long, it leaves the chicken tasteless after that length of time. I cook it for about 4 hours. I add a couple of cloves of minced garlic to the mixture too."

Loading Image