Slow Cooker Chicken a la King
User Reviews
4.9
Slow Cooker Chicken a la King
Description
Slow Cooker Chicken a la King begins by softening onion, celery, and garlic, which are added to chicken breasts along with diced bell peppers and mushrooms in a slow cooker. The base of cream of chicken soup combined with chicken broth forms a creamy sauce enriched later by cream cheese and peas. Cornstarch mixed with water thickens the sauce toward the end of cooking. The slow cooking ensures the chicken becomes tender and infuses flavors throughout.
The dish is finished with puff pastry squares that are scored and folded to create a layered edge before baking to a golden crisp. An egg wash helps the pastry develop an appealing color. The final presentation is a combination of the soft, creamy chicken mixture with the textural contrast of the flaky pastry. The recipe does not specify assembly details between chicken and pastry but implies the pastry serves as a crust or topping.
This meal suits a cozy dinner and features a blend of savory ingredients with a creamy, slightly thickened sauce that highlights the mild chicken and vegetables. The pastry adds a satisfying crunch and buttery flavor.
Ingredients
- 1 cup sweet onion diced
- 1 rib celery chopped
- 3 cloves garlic minced
- ¼ cup water
- 3 chicken breast about 1 1/2 to 2 pounds, boneless skinless
- ½ teaspoon seasoned salt
- ½ green bell pepper diced
- 1 red bell pepper diced
- 8 ounces mushrooms sliced
- 10.5 ounces cream of chicken soup condensed
- 1 cup chicken broth
- 8 ounces cream cheese
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 ½ cups peas thawed, frozen
- 17.3 ounce Puff pastry sheets 1 box/2 sheets, thawed
- 1 egg
- 1 tablespoon water
Instructions
- Mix onion, celery, garlic, and ¼ cup of 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 2 tablespoons of 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 your fingers and then pull each thin strip onto the adjacent edge and lightly press down. Continue with each square.
- Mix the egg and 1 tablespoon of water together and then lightly brush the square with it.
- Bake for 12-15 minutes at 400°F until puffed and golden.
- Shred the chicken (I just shred it in the slow cooker but you can remove it and add it back). Spoon the chicken mixture over each puff pastry and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272 | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 396mg | 17% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 39.8mg | 44% |
| Calcium | 25mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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