Slow Cooker Chicken a la King served in a puff pastry square is a super easy, creamy, comforting dish that your family and friends will love.
Who doesn’t love a good creamy chicken dish?!?! This Slow Cooker Chicken a la King is full of flavorful veggies and all served up in a flaky puff party. Yeah, you read right. Puff pastries aren’t just for desserts! But if you’re crazy and not into puff pastry you can serve this creamy chicken and veggies over any starch– pasta, rice, biscuits… whatever.
I absolutely love my slow cooker! Most people think to use it in the winter to make hearty roasts but I actually use it most in the summer time. It lets me make a delicious meal for my family while outside with my kids enjoying the beautiful sunny days. Plus, I don’t have to stand over a hot stove.
Chicken tastes amazing when cooked properly in the slow cooker. Operative word– properly. Chicken isn’t a tough meat so it doesn’t need tons of time to cook, otherwise, it will become dry. When you cook chicken in the slow cooker, it takes just 3-4 hours on low and then you’ve got perfectly cooked, moist and tender chicken that shreds beautifully.
Since the chicken doesn’t need long in the slow cooker, you’ll precook the onions and celery in the microwave for 5 minutes to ensure that they are nice and tender by the end of cooking. Then just toss all the veggies, chicken, cream of chicken soup, and broth into the slow cooker and let it cook. After 3 hours, you’ll mix in the frozen peas, cream cheese, and cornstarch with water and let it cook for 30 minutes on high without the lid on. This allows the sauce to thicken. At the end, you just shred the chicken and serve over puff pastry, noodles, rice… Enjoy!
Slow Cooker Chicken a la King
- 1 cup sweet onion diced
- 1 rib celery chopped
- 3 cloves garlic minced
- ¼ cup water
- 3 boneless skinless chicken breasts about 1 1/2 to 2 pounds
- ½ teaspoon seasoned salt
- ½ green bell pepper diced
- 1 red bell pepper diced
- 8 ounces mushrooms sliced
- 10 ½ ounces cream of chicken of soup
- 1 cup chicken broth
- 8 ounces cream cheese
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 ½ cups frozen peas
- 1 17.3 ounce box Puff Pastry Sheets (2 sheets), thawed
- 1 egg
- 1 tablespoon water
- Mix onion, celery, garlic and water together in a bowl. Cover with plastic wrap and microwave for 5 minutes (stir halfway through) until onions are translucent.
- Place chicken in the bottom of a slow cooker and sprinkle with seasoned salt. Add the onion mixture, bell peppers, and mushrooms.
- Mix the soup and chicken broth together and then pour in the slow cooker. Cover and cook on low for 3 hours.
- Mix the cornstarch and water together in a small dish and add to the slow cooker along with the cream cheese and peas. Mix in and cook for 30 minutes, uncovered.
- Meanwhile, make the puff pastry. Grease a baking sheet or line with parchment paper. Unfold the pastry sheets and cut each into 4 squares. For each square, cut a thin strip almost all the way through on each side. Wet the dough with your fingers and then pull each thin strip onto the adjacent edge and lightly press down. Continue with each square.
- Mix the egg and water together and then lightly brush the square with it.
- Bake for 12-15 minutes at 400°F until puffed and golden.
- Shred the chicken (I just shred it in the slow cooker but you can remove it and add it back). Spoon the chicken mixture over each puff pastry and serve.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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More yummy chicken dinners to enjoy:
Creamy Tomato Chicken Florentine Pasta
Creamy Spinach and Artichoke Chicken
Slow Cooker Creamy Chicken Noodle Soup
Keep it simple – just use puff pastry shells. Just heat and serve with the chix a la king over them. No cutting strips or anything.
This was delicious!! I added chopped carrots to the recipe.
Can this be made without a slow cooker?
Yes, we use this recipe for stovetop Chicken a la King.
Hello, this sounds great. But, I can’t visualize what I am to do with the puff pastry. Is there a video on how to make these pastry squares?
I do not have a video of this recipe at this time.
1. Start by cutting the pastry into 4 squares.
2. With one side of the square, cut it as though you are going to cut a small strip off of one side but leave about 1cm on the end so the strip isn’t completely cut off.
3. Take the part of the strip that is cut and fold it over over the part that is attached so it folds over the side next to it creating kind of a wall once you’ve done this to all four sides.
4. Repeat with remaining sides.
So tasty! This is a keeper. Thank you so much for this family hit! One question though: any advice to help the cream cheese blend better? Should I heat it before adding it or just get it to room temperature? Blender it with the water and cornstarch? Slice into smaller cubes? I added it in slices (roughly domino size) straight from the fridge, and it mostly melted down but there were still dozens of small blobs in the end. Not curdled, just not melted to an even consistency. Thanks!!
You’re very welcome! So happy you love this chicken a la king! Yes, room temperature is definitely best for making sure the cream cheese incorporates.
This was delicious and easy to make. The whole family loved it. But it took way longer to cook than the recipe timing. When I went to shred the chicken I discovered it was still pink in the middle and nowhere near cooked. I ended up needing almost 2 extra hours of cook time, with some of that time being on high. It was still delicious, just it ended up being a very late dinner.
I’m sorry, but I was not a fan of this due to the cream cheese. I’ve tried other recipes in the past and was curious as to how it would taste. It altered the taste way too much for me. For my preference, I would also switch cream of mushroom for the chicken. On the plus side, my almost 2 year old devoured it.
This is WAAAY tastier & classier than the Chicken a la King which was popular years ago when I was growing up. Great recipe! :-)
Thank You for this recipe always wanted to make this dish now I can make whenever I want ! Love it !
Easy to make and tasty. Needed at least 4 hours cooking time on Low to be able to shred chicken and additional cornstarch for sufficient thickening. Can use frozen pastry she already cut.
Awesome recipe. Served it to my daughter with crescent rolls and my husband wanted it smothered over Texas toast! To each his own but both were awesome!!!!! Thanks
I am so glad your family has enjoyed the chicken Darlene!
This is a great recipe. It was easy to prepare and perfectly delicious.
Thanks Tina! So happy you enjoyed it.
I’m making this dish for the second time tomorrow! Hubby loved it so much the first time, I have to make it again!! Since I have a 2-year-old granddaughter that I babysit on a regular basis, making this dish ahead of time really helps me. Like you, I love my slow cooker for occasions like this. Thanks!!!
I am so glad your family has enjoyed this recipe Janie!
Great weekend recipe. My 5 & 6 year old did not like it – but the adults did, so more for us. It is yummy. I put it over pasta for the kids and biscuits for the adults. It is definitely better over bread. It makes a large portion. I will make it again. Only four stars cuz my boys didn’t like it.
It was excellent! Not only did my husband go back for seconds, he said it was a definitely make again meal.
I made this last night and my husband I thought it was delicious especially with the vegetables in it! I added the whole green pepper and it was so good! Thanks for posting this. It will definitely be in my dinner menu in weeks to come again!
My mom used to make this…haven’t had it in years! So good.
An old favorite! Enjoy it Katherine!