Crock Pot Chicken Ala King Recipes

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.

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

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.

Steps:

• In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

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.

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.

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.

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.

Steps:

• Preheat oven according to package directions for biscuits.
• Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika.
• Bake until golden, remove biscuits from oven and then cool. (10-18 minutes depending on the type biscuit you use).
• Meanwhile, in a medium skillet, bring wine & chicken broth to a boil. Add the bay leaf.
• Gently drop in chicken breasts & lower heat to simmer.
• Poach chicken for 10 to 12 minutes.
• Preheat another skillet over medium heat.
• Add oil and butter.
• When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender.
• Stir in flour and cook another minute or so.
• Remove chicken from broth and set aside.
• Whisk 2 to 2 1/2 cups poaching liquid into the mushroom, onion & flour mixture. Discard the bay leaf.
• Add pimentos and peas to the sauce.
• Dice chicken into bite-size pieces and return it to the sauce.
• Add ground black pepper to taste.
• To serve: Split the biscuits, place bottoms on plates and cover with ladles of Chicken a la King.
• Cap with biscuit tops and garnish with chopped parsley.

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.

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.

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.