Crock Pot Chicken A La King Recipes Recipe For Shrimp

CHICKEN A LA KING RECIPE (INSTANT POT + STOVETOP)

Chicken A La King Recipe (Instant Pot + Stovetop) image

This Chicken a la King recipe is a simple and delicious comfort food recipe made with fresh mushrooms, sweet peas, and chicken in a creamy sauce served over gluten-free rolls, rice, or gluten-free pasta.

Provided by Jodi Danen, RDN / Create Kids Club

Categories Dinner

Time 20m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small onion, diced
8 ounces fresh mushrooms
2 cups cubed chicken (✅)
1 cup chicken broth (✅)
1/4 cup butter
1/4 cup gluten-free flour
1 cup milk, divided
15 ounce can sweet peas, drained (✅)
2 ounce jar pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper
Serve with gluten-free rolls, pasta, or rice

Steps:

⭐️Turn instant pot to saute mode. Saute olive oil, butter, onions, and mushrooms until onions are translucent.
⭐️Add chicken broth, chicken (I'd recommend raw chicken, diced), salt and pepper. Cover and pressure cook high for 7 minutes. Quick-release once finished.
Slowly whisk in the milk and add the peas and pimentos into the instant pot mixture.
To thicken, whisk together 2 tbsp of flour or cornstarch to 2 tbsp milk. Set aside. Turn to saute mode. Whisk in the flour/milk slurry mixture. Bring it to a simmer. The mixture should start to thicken as it heats.
⭐️In a large skillet or saucepan, saute olive oil, onions, and mushrooms until onions are translucent.
⭐️Add butter. Once the butter is melted, whisk in flour and let cook for 30 seconds. Slowly whisk in chicken broth, allowing it to return to a simmer before adding more liquid. Slowly whisk in milk, allowing it to return to a simmer before adding more liquid.
⭐️Stir in chicken, peas, salt, pepper, and pimentos. Serve hot.

Nutrition Facts : Calories 224 kcal, Sugar 8 g, Sodium 701 mg, Fat 8 g, SaturatedFat 2 g, Carbohydrate 20 g, Fiber 5 g, Protein 18 g, Cholesterol 26 mg, ServingSize 1 serving

CHICKEN A LA KING I

Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories Meat and Poultry Recipes Chicken

Yield 7

Number Of Ingredients 11

Ingredients

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

SLOW-COOKED CHICKEN A LA KING

Slow-Cooked Chicken a la King image

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

Provided by Taste of Home

Categories Dinner

Time 7h40m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 174 calories, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 268mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges