Slow Cooker Chicken A La King Recipes

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.

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.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over 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.

CHEF JOHN'S CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
• Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
• Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

SLOW COOKER CHICKEN A LA KING

Steps:

• You will also need something for the chicken a la king to go on top of. I prefer biscuits but some prefer rice, egg noodles, or mashed potatoes. It's completely up to you what you use. Another tip, use a liner in your slow cooker. It'll save you on cleanup. Trust me, nothing stinks more than trying to scrub a pan that has had a creamy dish simmering for hours. In your slow cooker combine the cream of chicken soup, chicken broth, flour, and pepper until it's smooth. Next, add your chicken, celery, green pepper, onion. Give a quick stir. Place the lid on, set the slow cooker for low, and walk away for 7-8 hours. You'll know it's done when the chicken is no longer pink so make sure not to cut those cubes too big!Once the chicken is done, add in the frozen vegetables and let it cook for about another 20-30 minutes until the vegetables are warm and heated through. While the vegetables are cooking this is the time to make your biscuits, rice, noodles or mashed taters. I used a biscuit and popped them in the oven to cook. When you're ready, place your base of choice, mine was biscuits, a plate and spoon the chicken a la king on top. Salt and pepper to taste. Enjoy!This also reheats very nicely. Just pout the desired amount of a la king in a microwave-safe bowl and reheat. Then place over biscuits. Or reheat your base in a separate bowl.

SLOW COOKER CHICKEN A LA KING RECIPE

Steps:

• Mix onion, celery, garlic, and water together in a bowl. Cover with plastic wrap and microwave for 5 minutes (stir halfway through) until onions are translucent.
• Place chicken in the bottom of a slow cooker and sprinkle with seasoned salt. Add the onion mixture, bell peppers, and mushrooms.
• Mix the soup and chicken broth together and then pour in the slow cooker. Cover and cook on Low for 3 hours.
• Mix the cornstarch and water together in a small dish and add to the slow cooker along with the cream cheese and peas. Mix in and cook for 30 minutes, uncovered.
• Meanwhile, make the puff pastry. Grease a baking sheet or line with parchment paper. Unfold the pastry sheets and cut each into 4 squares.
• For each square, cut a thin strip almost all the way through on each side. Wet the dough with fingers and then pull each thin strip onto the adjacent edge and lightly press down. Continue with each square.
• Mix the egg and water together and then lightly brush the square with it.
• Bake for 12 to 15 minutes at 400 degrees F until puffed and golden.
• Shred the chicken. Spoon the chicken mixture over each puff pastry and serve.

INSTANT POT CHICKEN A LA KING

Steps:

• Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the mushrooms and saute for about 5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking.
• Add chicken, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika into the Instant Pot.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
• In a glass measuring cup add the milk. Slowly whisk in flour a tablespoon at a time until smooth. Ladle a cup of hot broth into the milk to temper it. Then pour the mixture into the Instant Pot. Turn on the saute setting. Let the sauce thicken (about 5 minutes).
• While sauce is thickening add in the peppers and peas. Shred the chicken.
• Salt and pepper to taste. Serve chicken and sauce over rice, biscuits, mashed potatoes or egg noodles.