Crock Pot Chicken Ala King Food

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

CROCK POT CHICKEN A LA KING

Steps:

• Combine all ingredients (except peas) into a crock pot. Cover and cook on low 5 to 7 hours.
• Add peas approximately 45 minutes before serving.
• Note: Tasty served over hot biscuits with a mixed green side salad.

CROCK POT TURKEY ALA KING

Steps:

• In crock pot mix together all ingredients except sour cream.
• Simmer on low at least 3 hours or you can let it simmer all day on low. About 1/2 hour before you serve add sour cream and mix well. When it come3s back up to desired temperature it is ready to serve.
• Serve over biscuite, Mashed potatoes, or toast points.

CHICKEN A LA KING

Steps:

• In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.

CLASSIC CHICKEN ALA KING

Steps:

• In saucepan melt butter.
• Stir in flour, salt and pepper.
• Add milk and chicken broth at once.
• Whisk until thick and bubbly.
• Stir in chicken, pimento and mushrooms; heat through.
• Pour over toast points.

CHICKEN A LA KING III

Steps:

• Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.
• In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot.

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.

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.

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

SUPER FAST AND EASY CHICKEN A LA KING

Steps:

• Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

TRADITIONAL CHICKEN A LA KING

Steps:

• In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with 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.