Slow Cooked Chicken A La King Recipes

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SLOW-COOKED CHICKEN A LA KING

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

Time 7h40m

Yield 6 servings.

Number Of Ingredients 11



Slow-Cooked Chicken a la King image

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, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 268mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 tablespoons all-purpose flour
1/4 teaspoon pepper
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cubed
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 ounces) frozen peas, thawed
2 tablespoons diced pimientos, drained
Hot cooked rice

CHICKEN A LA KING

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h40m

Yield Serves 6

Number Of Ingredients 18



Chicken a la King image

Steps:

  • Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
  • Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
  • Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

3 ribs celery, thinly sliced on bias
1 large onion, finely chopped
2 carrots, thinly sliced on bias
1 fresh bay leaf
Salt and pepper
1/2 red bell pepper, thinly sliced into strips
3 tablespoons butter
3 heaping tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups chicken stock
1/2 cup heavy cream
4 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
1 cup frozen peas
2 tablespoons fresh tarragon, chopped
2 packages (4 to 6 each) puff-pastry shells
1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
2 tablespoons chives, finely chopped

CHICKEN A LA KING

Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23



Chicken a la King image

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

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

CHICKEN à LA KING

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11



Chicken à la King image

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.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

CHICKEN A LA KING I

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 11



Chicken a la King I image

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.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

CHEF JOHN'S CHICKEN A LA KING

Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 4

Number Of Ingredients 15



Chef John's Chicken a la King image

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.

Nutrition Facts : Calories 583.4 calories, Carbohydrate 20.8 g, Cholesterol 178.6 mg, Fat 36.2 g, Fiber 1.9 g, Protein 43.7 g, SaturatedFat 18.9 g, Sodium 832.7 mg, Sugar 4.1 g

6 tablespoons unsalted butter
½ pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
Salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
¼ cup dry sherry
3 ½ cups chicken stock or broth
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 teaspoons fresh thyme
1 tablespoon chopped fresh Italian parsley
⅓ cup creme fraiche or heavy cream
4 cups cubed roasted chicken
Chopped fresh chives for garnish

CROCK POT CHICKEN A LA KING

Make and share this Crock Pot Chicken a La King recipe from Food.com.

Provided by CrimsonPhoenix

Categories     One Dish Meal

Time 7h

Yield 4 serving(s)

Number Of Ingredients 10



Crock Pot Chicken a La King image

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.

1 (8 ounce) can cream of chicken soup
3 tablespoons flour
1/4 teaspoon pepper
1 dash cayenne pepper
1 lb boneless chicken breast, cut in small cubes
1 celery rib, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 (10 ounce) package frozen peas, thawed
2 tablespoons pimientos, chopped

CHICKEN A LA KING

I copied this out of a magazine years ago while traveling with my husband, who was in the army. This is also delicious served over biscuits.-Polly Hurst, Flemingsburg, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Chicken A La King image

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.

Nutrition Facts : Calories 323 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 839mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1 cup chicken broth
1 cup milk
2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
Toast points

CROCK POT CHICKEN A LA KING

Make and share this Crock Pot Chicken a La King recipe from Food.com.

Provided by ChasMan

Categories     Chicken

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Crock Pot Chicken a La King image

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.

Nutrition Facts : Calories 375.7, Fat 16.2, SaturatedFat 4, Cholesterol 78.8, Sodium 1133.2, Carbohydrate 23.6, Fiber 4.2, Sugar 8, Protein 33.7

3 -4 cups cooked chicken
1/4 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 ounces pimientos, chopped
4 ounces mushrooms, sliced
2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 ounce) package frozen peas

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From dinnerthendessert.com


CHICKEN A LA KING - SLOW COOKER CENTRAL
1. Place all ingredients in Slow cooker and cook on low for 4-6 hours, depending on how fast your slow cooker cooks. 2. I gently stir occasionally being careful not to break up chicken. 3. Served with mash and veg. Submitted by Sharon King. close full screen. 00:00.
From slowcookercentral.com


CHICKEN à LA KING | CHICKEN.CA
Melt butter in frying pan. Add mushrooms and green pepper. Sauté until soft. Mix in flour, bouillon powder, salt and pepper. Stir in milk and water until it boils and thickens. Add chicken, pimento and sherry. Stir. Heat through. Serve on small puff pastries.
From chicken.ca


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