Slow-cooker chicken à la King turns leftover chicken into a creamy, comforting meal that practically makes itself in your Crock Pot. This velvety dish, filled with tender chicken, colorful vegetables, and a rich sauce served over noodles, rice, or biscuits, is the definition of effortless comfort food.
You will love how this slow cooker version makes this classic comfort food dish even more accessible. Instead of standing over the stove stirring a sauce, you toss everything in your crockpot in the morning and come home to dinner practically ready to serve.
The slow, gentle heat turns everyday ingredients into something that tastes like you spent hours in the kitchen when, in reality, you did very little. The hardest part is chopping a few vegetables – and even that can be simplified with pre-cut options from the grocery store.
It’s the perfect recipe for those days when you want something homemade but know dinner time is going to be hectic. Whether you serve it over biscuits, rice, mashed potatoes, or noodles, this Slow-Cooker Chicken a la King is pure comfort food magic.
Let me show you the simple steps to turn your leftover chicken into this creamy, satisfying meal. This simple recipe is perfect for busy schedules and tight budgets.
Looking for more easy slow cooker recipes? Try my recipes for slow cooker Coca-Cola meatballs, slow cooker chicken noodle soup, or slow cooker sloppy Joes.
Ingredient Notes
For exact amounts needed see the recipe card below
- Leftover cooked chicken: You’ll need 3-4 cups of shredded chicken.
- Onion
- Bell peppers
- Celery
- Mushrooms
- Cream of mushroom soup: This convenient pantry staple helps create our creamy sauce. I always keep a few cans in my pantry for easy meals like this.
- Chicken stock: Use low-sodium if you’re watching your salt intake.
- Heavy cream
- Frozen peas
- Garlic powder
- Butter
- Biscuits for serving: While not technically an ingredient in the casserole itself, you’ll want something to serve this over.
How to Make Slow Cooker Chicken A La King
- Start by shredding your cooked chicken into bite-sized pieces. Then dice up your onion, celery, and bell peppers. I like to do this prep work the night before.
- Add your shredded chicken, diced vegetables, chicken stock, cream of mushroom soup, garlic powder, and butter to the slow cooker. Stir to combine.
- Cover your slow cooker and let it work. Cook on low for 6 hours or high for 4 hours on high.
- About 30 minutes before eating, stir in the frozen peas, sliced mushrooms, and heavy cream. This keeps the peas bright green and the mushrooms from getting too soft.
- Let everything cook for that final 30 minutes on low. While you’re waiting, prepare your biscuits according to package directions.
- Spoon this creamy goodness over fresh, warm biscuits.
Serving Ideas
Here are some of my favorite ways to serve this creamy chicken a la king.
- Classic Biscuits: Split fresh-baked biscuits and ladle the chicken mixture right over the top.
- Mashed Potatoes: The creamy sauce mingles perfectly with a big scoop of homemade mashed potatoes.
- Puff Pastry Shells: My mom always served it over puffed pastry shells, and I love the flakey layers topped with the chicken mixture.
- Egg Noodles: My kids especially love it served over buttered egg noodles
- Rice: A bed of fluffy white or brown rice makes the perfect base
How to Store
Store the chicken in an airtight container in the refrigerator for up to 3 days. Keep any biscuits or other serving bases separate to prevent them from getting soggy.
When you’re ready to enjoy your leftovers, reheat them in the microwave or stovetop over medium-low heat. If the sauce thickens too much in the fridge, add a splash of milk or chicken broth while reheating.
I don’t recommend freezing this dish because cream-based sauces can sometimes separate when thawed, and the vegetables might get a bit mushy.
Tips & Tricks
Be sure to check out the step by step instructions
- You can customize the vegetables to your family’s taste. Some great additions include carrots, green beans, corn, and diced potatoes.
- If your sauce ends up thinner than you’d like, you can make a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the slow cooker during the last 15 minutes of cooking.
- If you don’t have leftover chicken, you can use raw chicken breasts. Cut them into 1-inch pieces and add an extra 30 minutes to the cooking time to ensure they’re fully cooked.
- Cream of chicken or celery soup works fine if you don’t have cream of mushroom soup.
- This recipe doubles well if you’re feeding a crowd. Just make sure your slow cooker is large enough to handle the increased volume. You should add an extra 30-60 minutes to the cooking time.
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Slow Cooker Chicken A La King Recipe
Ingredients
- 3-4 cups leftover cooked chicken
- 1 small onion diced
- 2 bell peppers diced
- 1 stalk celery diced
- 1 cup chicken stock
- 1 can cream of mushroom soup 10.5 ounces
- 1 teaspoon garlic powder
- 4 tablespoons butter
- 1 ½ cup frozen peas
- 8 ounces sliced mushrooms
- 1 cup heavy cream
- Biscuits for serving
Instructions
- Shred the chicken. Dice the onion, celery, and bell peppers.
- Add the chicken, onion, celery, peppers, chicken stock, cream of mushroom soup, garlic powder, and butter to your slow cooker.3-4 cups leftover cooked chicken, 1 small onion, 2 bell peppers, 1 stalk celery, 1 cup chicken stock, 1 can cream of mushroom soup, 1 teaspoon garlic powder, 4 tablespoons butter
- Cover and cook on low for 6 hours or high for 4 hours.
- Add the peas, mushrooms, and cream thirty minutes before serving. Cook on low for the last 30 minutes.1 ½ cup frozen peas, 8 ounces sliced mushrooms, 1 cup heavy cream
- Serve over biscuits, noodles, or mashed potatoes.Biscuits for serving
Notes
- You can customize the vegetables to your family’s taste. Some great additions include carrots, green beans, corn, and diced potatoes.
- If your sauce ends up thinner than you’d like, you can make a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the slow cooker during the last 15 minutes of cooking.
- If you don’t have leftover chicken, you can use raw chicken breasts. Cut them into 1-inch pieces and add an extra 30 minutes to the cooking time to ensure they’re fully cooked.
- Cream of chicken or celery soup works fine if you don’t have cream of mushroom soup.
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Nutrition Information
Nutrition facts are estimates.
