Creamy Chicken a la King over Jasmine Rice

with Peas and Bell Peppers

Prep & Cook Time: 60+ min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 6)

  • 24 oz. Diced Boneless Skinless Chicken Breasts
  • 2 Red Bell Pepper
  • 1½ cups Jasmine Rice
  • 8 oz. Mirepoix Blend
  • 5 oz. Peas
  • Info
    4 oz. Light Cream Cheese
  • Info
    2 oz. Roasted Garlic & Herb Butter
  • ½ oz. Parsley
  • 2 Tbsp. Cornstarch
  • 3 tsp. Garlic Salt

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    460
  • Carbohydrates
    56g
  • Net Carbs
    51g
  • Fat
    13g
  • Protein
    30g
  • Sodium
    1470mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice.

    Mince parsley.

  2. 2

    Start The Meal

    In a clean slow cooker, combine red bell peppers, cream cheese, half the garlic salt, and 1/2 cup water. Top with chicken and remaining garlic salt.

    Turn slow cooker on to high heat. Cover, and cook for 3.5 hours.

    Make a cornstarch slurry. Add mirepoix blend, peas, and slurry to the slow cooker. Continue to cook until chicken reaches a minimum internal temperature of 165 degrees, 30 minutes.

  3. 3

    Make The Rice

    After 3 1/2 hours, bring a small pot with rice, 11/2 cups water to a boil.

    Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

    Remove from burner.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card, serving chicken with rice and garnishing with chopped parsley. Bon appétit!

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