CHICKEN A LA KING SLOW COOKER RECIPES
SLOW-COOKED CHICKEN A LA KING RECIPE: HOW TO MAKE IT
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
Total Time 07 hours 40 minutes
Prep Time 10 minutes
Cook Time 07 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 11
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, FatContent 3g fat (1g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 268mg sodium, CarbohydrateContent 16g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat
SLOW COOKER CHICKEN A LA KING RECIPE - RECIPES.NET
Take five minutes to prep this chicken a la king, slow-cooked with onions, mushrooms, bell peppers, and broth, shredded and served with puff pastry.
Provided by June Frazier
Total Time 3 hours 40 minutes
Prep Time 5 minutes
Cook Time 3 hours 35 minutes
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : CarbohydrateContent 28.16g, CholesterolContent 127.63mg, FatContent 35.17g, FiberContent 2.61g, ProteinContent 32.55g, SaturatedFatContent 12.38g, ServingSize 8.00 , SodiumContent 744.11mg, SugarContent 0.00, UnsaturatedFatContent 14.54g
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