Recipe Background
Easy cooking doesn't have to equal flavorless food! Low & Slow Chicken à la King requires very minimal effort, but the result is a restaurant-quality dish featuring some golden-brown chicken and tender veggies all in a creamy sauce. Sounds pretty yummy, right?! Well, it doesn't stop there. To add a little bit more flare, Low & Slow Chicken à la King gets served with a flaky puff pastry... creating the kind of elegance you didn't know you could get with a slow cooker meal! Be prepared to be amazed!
Easy cooking doesn't have to equal flavorless food! Low & Slow Chicken à la King requires very minimal effort, but the result is a restaurant-quality dish featuring some golden-brown chicken and tender veggies all in a creamy sauce. Sounds pretty yummy, right?! Well, it doesn't stop there. To add a little bit more flare, Low & Slow Chicken à la King gets served with a flaky puff pastry... creating the kind of elegance you didn't know you could get with a slow cooker meal! Be prepared to be amazed!
Ingredients
- 1 cup sweet onion diced
- 1 rib celery chopped
- 3 cloves garlic minced
- 1/4 cup plus 2 tablespoons water divided
- 3 chicken breasts boneless and skinless
- 1/2 teaspoon seasoned salt
- 1/2 green bell pepper diced
- 1 (8-ounce) package mushrooms sliced
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1 (8-ounce) block cream cheese
- 1 1/2 cups frozen peas
- 1 (17.3-ounce 2-count) box frozen puff pastry sheets, thawed
- 1 egg
- parsley to taste, chopped, for garnish
Directions
- In a large bowl, add the onions, the celery, the garlic, and 1/4 cup of the water and mix to combine.
- Cover the bowl with microwave-safe plastic wrap and heat in the microwave, stirring once halfway through, until the onions are translucent, about 5 minutes.
- In a slow cooker, add the chicken breasts and evenly sprinkle them with the seasoned salt.
- Evenly add the onion mixture, the bell peppers, and the mushrooms over the seasoned chicken breasts.
- In a medium bowl, combine the cream of chicken soup and the chicken broth, then pour it over the chicken mixture.
- Cover the slow cooker and cook the chicken mixture on low heat until the meat reaches an internal temperature of at least 165 degrees F and is tender, about 3 hours.
- In a small bowl, add the cornstarch and 1 tablespoon of the water and mix to combine.
- Add the slurry mixture, the cream cheese, and the peas to the chicken mixture and stir to combine.
- Cook the chicken mixture, uncovered, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Grease a baking sheet.
- Unfold the pastry sheets and cut them each into 4 squares. Place the 8 squares on the prepared baking sheet.
- In a small bowl, whisk the egg and the remaining 1 tablespoon of the water together.
- Lightly brush the egg wash over the pastry squares.
- Bake the pastry squares until they are puffed and golden, about 12-15 minutes.
- Use two forks to shred the chicken in the slow cooker.
- Plate the puffed pastries and evenly spoon the chicken mixture over them. Optionally, scoop out a portion of each of the pastries and reserve for topping.
- Serve the chicken mixture garnished with the parsley and topped with the reserved portions of the puff pastry, if desired.
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