This Slow Cooker Chicken A La King wraps tender shredded chicken and colorful vegetables in a rich, creamy sauce for the ultimate comfort-food classic—made mostly hands-off in your slow cooker. It’s cozy, satisfying, and perfect spooned over fluffy rice or buttery egg noodles for an easy, family-friendly dinner any night of the week.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup sliced mushrooms
- 1 cup frozen peas and carrots
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Cooked rice or egg noodles, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker in an even layer.
- Add the sliced mushrooms, frozen peas and carrots, chopped onion, chopped green bell pepper, and minced garlic on top of the chicken.
- In a medium bowl, whisk together the chicken broth, heavy cream, flour, paprika, dried thyme, salt, and pepper until the mixture is smooth with no lumps of flour remaining.
- Pour the cream mixture evenly over the chicken and vegetables in the slow cooker.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir well to combine it with the creamy sauce and vegetables. Taste and adjust seasoning with additional salt and pepper, if needed.
- If the sauce seems too thick, stir in a splash of warm chicken broth or milk; if it’s too thin, let it cook uncovered on HIGH for 10–15 minutes to thicken slightly.
- Serve the Chicken A La King hot over cooked rice or egg noodles, and garnish each serving with chopped fresh parsley.
Variation
- Swap the chicken breasts for boneless, skinless chicken thighs for an even richer, more tender result.
- Stir in 1/2 cup grated Parmesan cheese at the end of cooking for extra savory, cheesy depth.
- Lighten it up by using half-and-half or evaporated milk instead of heavy cream, and adding extra vegetables such as diced celery or additional bell peppers.
Cooking Notes
- Whisk the flour into the broth and cream thoroughly so there are no lumps before adding it to the slow cooker.
- Every slow cooker heats a little differently; start checking for doneness at the lower end of the time range, especially when cooking on HIGH.
- If you prefer firmer peas, stir them in during the last 30 minutes of cooking instead of at the beginning.
Serving Suggestions
- Serve generously over buttered egg noodles, rice, or mashed potatoes to soak up all the creamy sauce.
- Add a simple green salad or steamed green beans on the side to balance the richness of the dish.
- Top each serving with extra black pepper and a squeeze of lemon juice for a bright finish that cuts through the creaminess.
Tips
- Use freshly minced garlic instead of garlic powder for the best flavor in the slow cooker.
- For easier prep on busy mornings, chop the vegetables and whisk the sauce together the night before, then just assemble and start the slow cooker in the morning.
- Avoid lifting the lid too often while cooking, as this releases heat and can significantly increase the total cook time.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 26 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use rotisserie chicken instead of raw chicken breasts?
Yes. Add shredded rotisserie chicken during the last 30–45 minutes of cooking so it can warm through and absorb flavor without overcooking. - Can I make this dairy-free?
You can experiment by replacing the heavy cream with full-fat coconut milk or a rich, unsweetened non-dairy creamer, though the flavor will be slightly different. - How do I thicken the sauce if it’s too thin?
Stir together 1 tablespoon cornstarch with 2 tablespoons cold water, mix it into the slow cooker, and cook on HIGH for 10–15 minutes until thickened. - Can I freeze leftovers?
Yes. Cool completely, transfer to airtight containers, and freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth or cream if needed.
Conclusion
This Slow Cooker Chicken A La King turns simple pantry staples into a velvety, comforting meal with almost no effort. Tender chicken, vegetables, and a rich, creamy sauce come together while you go about your day, ready to spoon over rice or noodles at dinnertime. It’s a cozy, family-pleasing classic you’ll turn to again and again.
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Slow Cooker Chicken A La King
- Total Time: 6–7 hours
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Slow Cooker Chicken A La King wraps tender shredded chicken and colorful vegetables in a rich, creamy sauce for the ultimate comfort-food classic—made mostly hands-off in your slow cooker. It’s cozy, satisfying, and perfect spooned over fluffy rice or buttery egg noodles for an easy, family-friendly dinner any night of the week.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup sliced mushrooms
- 1 cup frozen peas and carrots
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Cooked rice or egg noodles, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker in an even layer.
- Add the sliced mushrooms, frozen peas and carrots, chopped onion, chopped green bell pepper, and minced garlic on top of the chicken.
- In a medium bowl, whisk together the chicken broth, heavy cream, flour, paprika, dried thyme, salt, and pepper until the mixture is smooth with no lumps of flour remaining.
- Pour the cream mixture evenly over the chicken and vegetables in the slow cooker.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir well to combine it with the creamy sauce and vegetables. Taste and adjust seasoning with additional salt and pepper, if needed.
- If the sauce seems too thick, stir in a splash of warm chicken broth or milk; if it’s too thin, let it cook uncovered on HIGH for 10–15 minutes to thicken slightly.
- Serve the Chicken A La King hot over cooked rice or egg noodles, and garnish each serving with chopped fresh parsley.
Notes
- The sauce will thicken as it stands; if you prefer a looser consistency, thin with a bit of warm broth just before serving.
- Frozen peas and carrots can go in straight from the freezer—no need to thaw.
- Seasoning levels can vary depending on your broth; always taste and adjust salt and pepper at the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe, without rice or noodles)
- Calories: 350 kcal (approx., without rice or noodles)
- Sugar: 4 g (approx.)
- Sodium: 650 mg (approx.)
- Fat: 22 g (approx.)
- Saturated Fat: 11 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0–0.5 g (approx.)
- Carbohydrates: 13 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 26 g (approx.)
- Cholesterol: 115 mg (approx.)
Keywords: slow cooker chicken a la king, creamy chicken with vegetables, comfort food, crockpot chicken, easy weeknight dinner