About
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
Step 1 -In a large bowl, add the onions, the celery, the garlic, and 1/4 cup of the water and mix to combine.
Step 2 -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.
Step 3 -In a slow cooker, add the chicken breasts and evenly sprinkle them with the seasoned salt.
Step 4 -Evenly add the onion mixture, the bell peppers, and the mushrooms over the seasoned chicken breasts.
Step 5 -In a medium bowl, combine the cream of chicken soup and the chicken broth, then pour it over the chicken mixture.
Step 6 -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.
Step 7 -In a small bowl, add the cornstarch and 1 tablespoon of the water and mix to combine.
Step 8 -Add the slurry mixture, the cream cheese, and the peas to the chicken mixture and stir to combine.
Step 9 -Cook the chicken mixture, uncovered, about 30 minutes.
Step 10 -Preheat the oven to 400 degrees F.
Step 11 -Grease a baking sheet.
Step 12 -Unfold the pastry sheets and cut them each into 4 squares. Place the 8 squares on the prepared baking sheet.
Step 13 -In a small bowl, whisk the egg and the remaining 1 tablespoon of the water together.
Step 14 -Lightly brush the egg wash over the pastry squares.
Step 15 -Bake the pastry squares until they are puffed and golden, about 12-15 minutes.
Step 16 -Use two forks to shred the chicken in the slow cooker.
Step 17 -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.
Step 18 -Serve the chicken mixture garnished with the parsley and topped with the reserved portions of the puff pastry, if desired.
