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Slow-Cooked Chicken a la King

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


  • 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 is no longer pink. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.
Nutrition Facts
1 cup chicken mixture: 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.

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Average Rating:
  • OhBarbi
    Jan 12, 2021

    I made this today, followed the recipe but accidently added about 1/2 teaspoon of cayenne pepper instead of a dash. Despite that, it is bland with no taste. We added salt at the table but it was still flat. I won't make it again.

  • resalee
    Jun 2, 2020

    I don't like pimentos and prefer biscuits over rice. Otherwise this turned out very well, very easy to prepare. It will be added to the rotation.

  • Lucy
    Nov 25, 2019

    I made this recipe today. I had all the ingredients and made it exactly as directed-except that I used toast instead of rice-like the way my grandmother made it for us when we were kids.. I felt that it was lacking taste. I will add more spices next time. I like crock pot recipes and I will make this again.

  • soledad
    Nov 10, 2019

    joaniek53, the recipe says, “1 pound boneless skinless chicken breasts, cubed.” It’s odd, but on my iOS cell the chicken entry is not visible at different times.

  • katecrid47
    Nov 4, 2019

    This was really good! The family loved it! So easy and great for a weeknight meal. I did not add green pepper or the pimentos as my family does not like them. I will definitely make again! Thanks for sharing!

  • JoanieK53
    Oct 15, 2019

    How much chicken? Recipe doesn't have it in the ingredient list.

  • Becky
    Sep 30, 2019

    Very good; will definitely make again.

  • Judy K
    Sep 8, 2019

    TO oreo95 Jun 7, 2019 Liked the ease of the recipe, but definitely lacking in spices. I will stick to my old standby by recipe. In the early 1950's, my mom took my sister and me to the Arcade in downtown Dayton for this dish. It was served over homemade biscuits. oreo95, Would you please share your old stand by receipe/ Thank you, JudyK. '

  • Deborah
    Sep 7, 2019

    We've always served Chicken ala King over toast. I use a muffin tin. Place bread over cups placing fingers in between corners and push down into cups. Bake at 350° for about 10 minutes till golden brown.. They come out looking like small crowns. Serve 2 crowns on plate spooning filling to top. It will spill onto plate. Always use pimentos. They add so much flavor. Yum!

  • squeakymouse
    Aug 10, 2019

    This is a quick go-to recipe which I have been making for years. I have never cooked it in a slow cooker, always in a pot on the stove since it is so quick.