Crock Pot Chicken Ala King Recipes

SLOW-COOKED CHICKEN A LA KING

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.

CROCK POT CHICKEN ALA KING

Steps:

• Combine all ingredients (except rice) in a crock pot. Stir to mix well.
• Cover and cook on low 6-9 hours (high 2 1/2 -3 1/2 hours).
• Cook rice as directed.
• Serve Chicken A La King over a mound of rice.

CROCK POT CHICKEN A LA KING

Steps:

• Combine soup, flour, pepper and cayenne pepper. Stir until smooth.
• Stir in chicken, celery, green pepper, and onion.
• Cover and cook on low for 7 or 8 hours or until meat is cooked and tender.
• Stir in peas and pimentos.
• Cook another 30 minutes.
• Serve over rice, noodles or biscuits.

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

CHICKEN A LA KING I

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.

HOMEMADE CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium heat. Saute bell pepper, celery and mushrooms until soft, about 5 minutes. Stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. Beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. Cook, stirring, until thickened.
• Add chicken and cook for 3 to 5 minutes, stirring constantly. Stir in lemon juice, sherry, paprika, salt and pepper. Finally, stir in peas and pimento peppers. Heat through and serve.

EASY SLOW COOKER CHICKEN ALA KING RECIPE - (4.7/5)

Steps:

• Whisk together the can of creamy roasted garlic sauce and flour until well blended. Pour into the slow cooker. Add the chicken. In a skillet, coated with nonstick cooking spray, saute the mushrooms, red bell pepper and celery until softened, 3 to 5 minutes, and add to the crock pot. Stir to combine. Cover and Cook on LOW until heated. Add the 1 cup of defrosted peas 20 minutes before serving. Stir in sherry and parsley, if using, right before serving. Serve over rice, biscuits or baked potatoes, if desired Notes Nutrition Estimates Per Serving (1-1/4 cups): 199 calorie, 6 g fat, 18 g carbs, 4 g fiber, 16 g protein and *5 Points Plus