Grandma Knighten's Chicken Ala King

She use to make this and place it on toast making an open face sandwiche! Yummy stuff!

• Ready In: 6 hrs
• Serves: 4-6
• Yields: 1 crock

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1 (10 3/4ounce) can  condensed cream of chicken soup or 1 (10 3/4ounce) can  cream of mushroom soup
• 3  tablespoons flour
• 1⁄4 teaspoon pepper
• 1 (10 ounce) package  frozen  peas and pearl onions, thawed and well drained
• 2  tablespoons pimiento, chopped and drained
• 1⁄2 teaspoon paprika
• 1⁄4 cup celery, minced
• 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, minced celery, and cayenne pepper.
7. Cover and cook for 20 to 30 minutes or until vegetables are tender.
8. Serve over toast with fresh fruit salad on the side.
9. You can also serve over rice.