Time 7h40m 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.
Time 45m Yield 4 Number Of Ingredients 15 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.
Time 30m Yield 6 Number Of Ingredients 11 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.
Yield 7 Number Of Ingredients 11 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.
Time 7h Yield 4 serving(s) Number Of Ingredients 10 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.
Time 5h30m Yield 4-6 serving(s) Number Of Ingredients 8 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.
More about “slow cooked chicken a la king recipes”
Time 20m Yield 4 servings. Number Of Ingredients 9 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.
