Chicken Ala King Recipes Easy Crockpot

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We’re talking comfort food that practically makes itself while you binge-watch your latest obsession or, you know, do important adulting things like staring blankly at a wall. Well, my friend, you’ve stumbled upon the culinary holy grail: Crockpot Chicken à la King. Get ready to have your taste buds pampered with minimal effort. You’re welcome.

Why This Recipe is Awesome

Let’s be real, who needs stress in the kitchen? Not you, not me. This recipe is your new best friend for several highly important reasons:

• It’s idiot-proof. Seriously, even if your previous culinary adventures involved burning water, you’ll nail this. I didn’t mess it up, and that’s saying something.
• Your crockpot does all the heavy lifting. Set it and forget it, baby! Go live your life while dinner magically appears.
• It tastes like you slaved over a hot stove for hours, when in reality, your biggest exertion was lifting the lid to peek.
• It’s creamy, it’s dreamy, and it’s basically a hug in a bowl. Perfect for those chilly nights or when you just need a little comfort.

Ingredients You’ll Need

Gather ’round, my fellow lazy gourmets! Here’s what you’ll need to make this magic happen. Don’t worry, it’s mostly stuff you probably already have, or can grab without a treasure hunt.

• Chicken: About 1.5 – 2 lbs boneless, skinless chicken breasts or thighs. Breasts are classic, thighs are juicier. Your call, champ.
• Cream of Mushroom Soup: One can (10.5 oz). The OG creamy base. Don’t judge, it works!
• Cream of Chicken Soup: Another can (10.5 oz). Because why have one cream when you can have two? Double the cream, double the fun.
• Milk: 1/2 cup. Any kind really, just to thin things out a bit.
• Mushrooms: 1 cup sliced. Fresh is best, but canned (drained!) works in a pinch. Don’t like ‘shrooms? You do you, skip ’em or swap for peas.
• Peas and Carrots: 1 cup frozen. For a pop of color and some sneaky veggies. No need to thaw, they’ll figure it out.
• Pimento (optional but recommended for color/flavor): 1/4 cup jarred, diced. Adds that classic Chicken à la King vibe. If you don’t know what pimento is, just trust me.
• Onion Powder: 1/2 tsp. Or garlic powder. Or both! Spice it up, buttercup.
• Salt and Pepper: To taste. Duh.
• Serving Suggestion: Egg noodles, rice, mashed potatoes, or toast points. Because this glorious concoction needs a vehicle to your mouth.

Step-by-Step Instructions

Alright, apron on (or not, we don’t judge). Let’s get cooking! These steps are so simple, you could probably do them in your sleep.

1. First things first, grab your trusty crockpot. Toss in the chicken breasts or thighs. Don’t worry about cutting them yet, we’ll get there.
2. In a separate bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk until it’s smooth-ish. This is your magic sauce base, so make sure it’s well combined.
3. Pour that creamy goodness over the chicken in the crockpot. Make sure the chicken is mostly covered.
4. Now, add your supporting cast: the sliced mushrooms, frozen peas and carrots, and diced pimento (if you’re using it). Give it a gentle stir to mix everything around.
5. Sprinkle in the onion powder, then hit it with a good pinch of salt and pepper. Don’t be shy, but don’t overdo it. You can always add more later.
6. Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Timing can vary by crockpot, so keep an eye on it after the minimum time. You want the chicken to be fall-apart tender.
7. Once the chicken is cooked through and super tender, use two forks to shred it right there in the crockpot. It should practically disintegrate. Stir it all together to coat the shredded chicken in that luscious sauce.
8. Serve hot over your chosen carb – egg noodles are my personal fave, but rice is also a winner. Prepare for happy sighs and maybe even a little dance.

Common Mistakes to Avoid

Look, we all make mistakes. But these are the ones that can turn your Crockpot Chicken à la King dreams into a soupy nightmare. Learn from my errors, people!

• Over-stirring at the beginning: Don’t fuss too much. Just get things mixed and let the crockpot do its thing. Excessive stirring can make the chicken tough.
• Not shredding the chicken: Trying to serve whole chicken breasts is just… not the vibe. Shredding ensures every bite is creamy, saucy, and full of chicken goodness. This is key!
• Adding too much liquid: Stick to the 1/2 cup of milk. If you’re feeling adventurous and add more, you might end up with soup instead of a glorious, thick sauce.
• Not tasting and adjusting seasoning: Don’t just dump and dash. Before serving, taste it! Does it need more salt? A dash of pepper? A pinch of garlic powder? Your taste buds are your best guide.

Alternatives & Substitutions

Cooking is all about having fun and making it your own, right? So feel free to get creative! Here are a few ideas to shake things up:

• Veggies: Not a fan of peas and carrots? No sweat! Try adding corn, diced bell peppers (red and green for color!), or even some spinach in the last 30 minutes.
• Cream Soups: While the mushroom and chicken combo is classic, you could totally experiment. Cream of celery or even a cheddar cheese soup could add a different twist. Just manage your expectations, my friend.
• Chicken: Bone-in, skin-on thighs would work, but you’d need to remove the skin and bones before shredding, which adds a tiny bit of effort. If you’re feeling fancy, rotisserie chicken shredded at the end would also be amazing – just reduce the cooking time significantly to just heat through.
• Spices: Want a little kick? Add a pinch of cayenne pepper or a dash of hot sauce. Feeling herbaceous? A little dried thyme or poultry seasoning could be nice.

FAQ (Frequently Asked Questions)

Got questions? I probably did too when I first made this. Let’s tackle some of the burning inquiries that might be keeping you from Crockpot Chicken à la King bliss.

• Can I use frozen chicken? Well, technically yes, but I highly recommend thawing it first. Frozen chicken can release a lot of extra water and mess with your sauce consistency, and it cooks less evenly.
• My sauce is too thin! What do I do? Rookie mistake, but fixable! Mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry. Stir it into the crockpot, crank up the heat to high (if it’s not already), and let it bubble for 15-30 minutes, stirring occasionally, until it thickens.
• My sauce is too thick! Help! Easy fix! Stir in a tablespoon or two of milk (or even chicken broth) at a time until it reaches your desired consistency. See? No stress.
• What else can I serve this with besides noodles? Oh, the possibilities! Biscuits, mashed potatoes, rice, toast, puff pastry shells… even just a spoon if you’re feeling particularly unrefined (no judgment here!).
• Can I add cheese? Is that even a question?! Absolutely! A sprinkle of shredded cheddar or mozzarella right before serving would be divine. Just be warned, it might get *too* good.

Final Thoughts

And there you have it, folks! Your new go-to recipe for when you want comfort food without the culinary gymnastics. This Crockpot Chicken à la King is the perfect blend of easy, delicious, and deeply satisfying. Go ahead, pat yourself on the back. You’ve just unlocked a new level of kitchen wizardry.

Now go impress someone – or just yourself, because you’re worth it – with your newfound culinary skills. You’ve earned it!