Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sheree's chicken a'la king (crockpot). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sheree's Chicken a'la King (crockpot) is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Sheree's Chicken a'la King (crockpot) is something that I have loved my whole life. They are nice and they look fantastic.
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To begin with this particular recipe, we have to prepare a few ingredients. You can have sheree's chicken a'la king (crockpot) using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Sheree's Chicken a'la King (crockpot):
- Make ready 4 tbsp flour
- Get 1 1/2 lb bonelss chicken breast, uncooked & cubes (i cut them up half frozen, they are easier to cut
- Take 1 tsp salt
- Get 1/4 tsp pepper
- Take 2 stick celery (chopped)
- Prepare 1 small onion, minced
- Take 3/4 cup green peppers , chopped. I add red pepper also for color.
- Get 9 oz bag of frozen peas and carrots (can use peas only)
- Make ready 2 can can of cream of chicken soup (10 oz)
- Prepare 1 dash red pepper flakes or 2 dashes of cayenne
It is a stew like chicken and vegetable casserole. The creamy base is perfect for any serving of chicken. You can make it into a soup or as a side for another meal. Chicken à la king is an American dish typically made with chicken, a creamy sauce, and pimientos.
Instructions to make Sheree's Chicken a'la King (crockpot):
- combine soup, salt, pepper, & cayenne pepper in crockpot.
- combine flour, chicken, celery, green peppers, & onion. just mix by hand.
- put chicken mix in crockpot and mix with soup.
- cover & cook on low for 7-8 hours in crock pot..
- stir in peas. cover again and let cook for 30 more Minutes.
- bake flake biscuits.
- put 2 biscuits on the plate & pour CHICKEN A'LA KING on them when u r ready to serve.
The origin is unclear, but theories range from prominent New York City restaurants and chefs to a London restaurant. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.
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