Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

Ingredients Nutrition

  • 1 12 lbs boneless skinless chicken breasts
  • 1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
  • 3 tablespoons flour
  • 14 teaspoon pepper
  • 1 (10 ounce) packagefrozen peas and pearl onions, thawed and well drained
  • 2 tablespoons pimiento, chopped and drained
  • 12 teaspoon paprika
  • 12 teaspoon celery salt, optional
  • 1 dash cayenne pepper

Directions

  1. Cut chicken into bite size pieces.
  2. Place in slow cooker.
  3. Using a medium bowl, stir soup, flour and pepper until blended.
  4. Pour over chicken but DO NOT STIR.
  5. Cover and cook on Medium for 2 and 1/2 hours or on LOW for 5 to 5 and 1/2 hours or until chicken is very tender.
  6. Stir in peas and onions, pimiento, paprika celery salt, if desired and cayenne pepper.
  7. Cover and cook for 20 to 30 minutes or until vegetables are tender.
  8. Serve over rice or in patty shells.
  9. Serve with fresh fruit.
Most Helpful

5 5

I also say-a winner! I omitted the pimento and added sliced scallions. I used cream of mushroom soup and canned peas. Excellent!

5 5

Yummy ! I used cream of chicken soup, and added 1/2 cup diced sweet red pepper with the chicken to replace the pimento (didn't have any). I also used fresh sliced onions and added 1/2 t sage. Very easy crockpot dish. We had it in patty shells with herbed tomatoes as a side. Very good dish! Thanks, RecipeNut, another winner!

1 5

There must be something missing. I made it exactly to the recipe but it is NOT the creamy Chicken Ala King I remember. It is too dry with not much sauce. My husband loves Chicken Ala King but HATED this recipe.