Crock Pot Chicken a LA King Recipe: Velvety Sauce With Peas and Pimientos

This crock pot version of Chicken à la King delivers all the classic flavors with minimal hands-on time. The slow cooker transforms simple ingredients into a velvety sauce with tender chicken, sweet peas, and briny pimientos.

The beauty of this method is in its simplicity. Everything cooks together, allowing the flavors to meld perfectly. The result is a creamy, comforting dish that’s ready when you are.

You’ll end up with a rich, saucy meal that pairs beautifully with rice, noodles, or biscuits. It’s a timeless recipe that feels special without the fuss.

Perfect for busy weeknights or cozy weekend dinners. Here’s how to make it.

Ingredients for Crock Pot Chicken a La King

Transform simple pantry staples into this velvety, creamy classic with ease.

The chicken quality makes a difference here. Air-chilled chicken breasts (available at Whole Foods or Trader Joe’s) stay juicier than standard. For the soups, Campbell’s is reliable, but store brands work too—just avoid low-fat versions. Fresh pimientos can be hard to find, so jarred (near the olives) is perfectly acceptable. Look for vibrant color and no added preservatives if you’re being picky.

No cream soups? Make a rough substitute with 1 cup milk plus 2 tbsp cornstarch per can. Out of pimientos? Roasted red peppers (jarred) work in a pinch—drain and chop them fine. Fresh peas can replace frozen, but add them later to prevent mushiness. For extra richness, swap whole milk for half-and-half (just don’t boil it too hard).

This keeps beautifully for 3-4 days in the fridge. Freeze portions for up to 2 months—the sauce might separate slightly but re-emulsifies when reheated. Let it cool before storing to prevent condensation (which waters down the sauce).

Step-by-Step Instructions for Crock Pot Chicken a la King

This method ensures a creamy, well-balanced dish with minimal hands-on time.

Step 1: Prepare and Season the Chicken

Begin by cutting the 1.5 lb Boneless, Skinless Chicken Breasts into bite-sized pieces. This ensures even cooking and a consistent texture in every bite. Season the chicken with 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.25 tsp Paprika for a subtle depth of flavor.

Finely dice the 1 whole Yellow Onion and mince the 2 cloves Garlic Cloves. These aromatics form the flavor base of the dish. I always crush the 0.5 tsp Dried Thyme between my fingers before adding it to release its essential oils, ensuring even distribution throughout the sauce.

Step 2: Build the Sauce Base

In a small saucepan over medium heat, melt the 0.25 cup Unsalted Butter. Once melted, whisk in the 0.25 cup All-Purpose Flour to create a smooth roux. Cook for 1-2 minutes until the mixture turns a light golden color—this removes the raw flour taste and builds a sturdy foundation for the sauce.

Gradually whisk in the 0.5 cup Whole Milk and 0.5 cup Chicken Broth, ensuring no lumps form. Continue whisking until the mixture thickens slightly, about 3-4 minutes. This creates a velvety base that will bind all the flavors together in the slow cooker.

Step 3: Combine Ingredients in the Crock Pot

Transfer the chicken, onion, garlic, and thyme to the crock pot. Pour the roux mixture over the chicken. Add the 2 cans Cream of Chicken Soup, 1 can Cream of Mushroom Soup, 1 cup Frozen Green Peas, and 0.5 cup Diced Pimientos. Stir everything together to ensure the chicken is fully coated in the sauce.

The soups provide a rich, creamy consistency, while the peas and pimientos add color, texture, and a touch of sweetness. Make sure the peas are thawed before adding to maintain even cooking throughout the dish.

Step 4: Slow Cook to Perfection

Cover the crock pot and cook on low heat for 4-5 hours or on high heat for 2-3 hours. The dish is done when the chicken is tender and the sauce has thickened slightly. You’ll notice the chicken easily pulls apart with a fork and the flavors have melded into a cohesive, creamy sauce.

Avoid lifting the lid too often during cooking—this releases heat and can extend the cooking time. Stir once halfway through if possible, but otherwise, let the crock pot do its work undisturbed.

Step 5: Adjust and Serve

Before serving, taste and adjust the seasoning if needed. The sauce should be thick enough to coat the back of a spoon. If it’s too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the crock pot, then cook for an additional 15-20 minutes on high.

Serve the Chicken a la King over toast, rice, or noodles for a comforting, hearty meal. The dish should have a rich, creamy texture with visible flecks of pimientos and peas throughout. Each spoonful should deliver tender chicken enveloped in a velvety, flavorful sauce.

Flavor Customization for This Dish

Spice It Up

Add a pinch of cayenne pepper or red pepper flakes for heat. I start with ¼ tsp and adjust to taste. The warmth balances the creamy richness beautifully without overwhelming the dish. 🌶️

Herb Infusions

Swap the dried thyme for 1 tsp dried tarragon or rosemary. Fresh herbs work too—try 1 tbsp chopped parsley or dill at the end for brightness. These add complexity while keeping the dish approachable.

Mushroom Boost

For earthy depth, stir in ½ cup sautéed mushrooms with the peas. Cremini or white button varieties work best. Sauté them in a little butter first to concentrate their flavor before adding to the crock pot.

Citrus Zing

A splash of lemon juice or zest right before serving brightens the sauce. I add about 1 tbsp lemon juice and 1 tsp zest for a subtle lift. This cuts through the richness and makes the flavors pop.

Creamier Texture

Replace the whole milk with heavy cream or half-and-half for extra indulgence. Just be careful not to boil the sauce too vigorously, as dairy can separate under high heat. The result is luxuriously smooth.

Extra Veggies

Add ½ cup diced bell peppers or carrots with the onions for color and crunch. These hold up well during slow cooking and add nutritional value without altering the dish’s classic character. 🥕

Frequently Asked Questions