Doe’s Chicken à la King–an Instant Pot or slow cooker dinner with tender chicken, crispy bacon, colorful vegetables, and a creamy sauce served over rice.
Doe’s Chicken à la King
This tasty, colorful one pot meal is perfect for any night of the week. The creamy sauce, the tender bites of chicken and the crispy bacon all go together perfectly. I love how the water chestnuts add a little crunch and the peas bring in some sweetness. Every bite is interesting. This recipe is adapted from Doe’s Chicken ala king on cooks.com.
Ingredients/Substitution Ideas
- Bacon–or turkey bacon
- Mushrooms–or zucchini
- Celery–or use chopped onion
- Chicken broth–or water and Better than Bouillon chicken base
- Boneless skinless chicken thighs–or chicken breasts
- Green bell pepper–or red or yellow bell pepper
- Kosher salt–or sea salt
- Black pepper
- Paprika
- Poultry seasoning
- Garlic powder–or 1 Tbsp fresh minced garlic
- Half and half–or heavy cream or evaporated milk
- Cornstarch
- Water chestnuts
- Pimentos–or diced roasted red peppers
- Frozen peas–or frozen mixed vegetables
- Cooked rice–or cauliflower rice
Steps
Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Move bacon to a paper towel lined plate with a slotted spoon and set aside.
Add the mushrooms and celery into the bacon grease and saute for 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the chicken, bell pepper, salt, pepper, paprika, poultry seasoning and garlic powder.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir a cup of the hot mixture into the half and half to temper it. Then stir the half and half into the pot.
Stir cornstarch together with 3 Tbsp of cold water until smooth. Turn Instant Pot to saute setting and then stir the cornstarch into the pot until thickened. Turn off saute setting.
Stir in the water chestnuts, pimentos, peas and bacon.
Serve over hot cooked rice (I used a separate instant pot to cook the rice).
Notes/Tips
- Serve this over white rice, brown rice or even mashed potatoes.
- This recipe is gluten free.
- You can prep the bacon and veggies ahead of time to make this even more “dump and go.”
- Tempering the half and half is important don’t skip it or it may curdle.
- You can easily switch up the veggies. Try adding carrots, broccoli, snap peas, or zucchini or swap in whatever you have on hand to make it work for your family.
- I used my pink 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This can be frozen, but note the cream sauce may separate slightly when reheated. Stir well and add a little extra cream to bring it back together.
- Other recipes you can make with frozen peas are Weary Traveler Casserole and Chattahoochee Casserole.
- Other recipes you can make with pimentos are Miss Georgie’s Casserole and Pennsylvania Chicken Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Doe’s Chicken à la King
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
An Instant Pot or slow cooker dinner with tender chicken, crispy bacon, colorful vegetables, and a creamy sauce served over rice.
Ingredients
- 5 slices of bacon, chopped
- 4 oz sliced mushrooms
- 1 rib of celery, sliced
- 1 cup chicken broth
- 16 oz boneless skinless chicken thighs, trimmed of fat and cut into 1 inch cubes
- 1 green bell pepper, cored and diced
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp poultry seasoning
- 1 tsp garlic powder
- 1/2 cup half and half
- 3 Tbsp cornstarch
- 1 (8 oz ) can water chestnuts, drained
- 2 Tbsp pimentos
- 1/2 cup frozen peas
- Hot cooked rice
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Move bacon to a paper towel lined plate with a slotted spoon and set aside.
- Add the mushrooms and celery into the bacon grease and saute for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken, bell pepper, salt, pepper, paprika, poultry seasoning and garlic powder.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir a cup of the hot mixture into the half and half to temper it. Then stir the half and half into the pot.
- Stir cornstarch together with 3 Tbsp of cold water until smooth. Turn Instant Pot to saute setting and then stir the cornstarch into the pot until thickened. Turn off saute setting.
- Stir in the water chestnuts, pimentos, peas and bacon.
- Serve over hot cooked rice (I used a separate instant pot to cook the rice).
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the bacon and cook until crispy. Move bacon to a paper towel lined plate with a slotted spoon and set aside.
- Add the mushrooms and celery into the bacon grease and saute for 5 minutes. Transfer to slow cooker.
- Stir in the broth, chicken, bell pepper, salt, pepper, paprika, poultry seasoning and garlic powder.
- Cover and cook on low for 3 hours.
- Stir a cup of the hot mixture into the half and half to temper it. Then stir the half and half into the slow cooker.
- Stir cornstarch together with 3 Tbsp of cold water until smooth. Turn slow cooker to high and cook without the lid for 10 minutes, or until thickened.
- Stir in the water chestnuts, bacon, pimentos and peas.
- Serve over hot cooked rice (I used a separate instant pot to cook the rice).
- Category: Chicken
- Method: Instant Pot, Slow Cooking
More chicken recipes to try…
Texas Roadhouse Smothered Chicken
Juicy seasoned chicken breasts topped with sautéed peppers, onions, mushrooms, bacon, melted cheddar cheese, and ranch dressing for an indulgent restaurant-style dinner at home.
Chicken Thigh Pot Roast
A one-pot, dump-and-go meal made with tender chicken thighs, vegetables and savory gravy that can be prepared in an Instant Pot or slow cooker for a hassle-free dinner.
Sticky Honey Chicken
An easy slow cooker recipe of juicy chicken tenderloins glazed in a sweet and savory sauce made with honey, soy sauce, fresh ginger, and garlic that’s ready in just a couple of hours.
Crockpot Chicken Francese
Crockpot Chicken Francese–a flavorful slow cooker dinner made with lightly breaded chicken simmered in a rich buttery lemon sauce. Pin this recipe for later! Crockpot Chicken Francese This yummy lemon chicken is a fun dinner that you can make in your slow cooker. My chicken got ultra tender and was tasty paired with some mashed
Texas Roadhouse Buttered Chicken
Quick and easy honey butter chicken bites that are pan-seared with simple spices and tossed in a rich honey butter sauce.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I just had to comment on how good this is – after eating a smallish serving I went back twice to get “just a little bit more”. My husband and son thought it was really good too. Usually there are leftovers after dinner but not after this one since we all had seconds (thirds in my case)! The only things I may have done differently was to use jasmine rice instead of long grain white, and chicken breast meat instead of thighs. Another delicious dinner which will get made again!
Seconds and thirds say it all 😄 So glad it was such a hit with your family, and I appreciate you sharing your swaps too!