Chicken A La King Recipe | Large Family Staple Dinner


I had never had Chicken A La King until a lady from our church brought it to us after we had just had one of our children. I absolutely fell in LOVE with the yummy mushrooms and just the homeyness of the dish.  The recipe was kindly shared with me and I want to share it with all of you.  This freezes wonderfully and I double the recipe for our large family (but we always have plenty of leftovers).


Chicken A La King Recipe | Large Family Staple Meal
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This freezers wonderfully so I always make a double batch.
Recipe type: Chicken Main Dish
Serves: 6
  • 4oz can mushrooms (drain and reserve liquid) (I use fresh if I have them on hand)
  • ½ cup chopped green pepper
  • ½ cup butter
  • ½ cup flour
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1½ tsp instant chicken bouillon
  • 1½ cups milk
  • 1¼ cup hot water
  • 2 cups cut-up cooked chicken or turkey
  • 4 oz chopped pimiento (optional)
  1. Melt butter in a medium/large saucepan or skillet
  2. Add chopped peppers and mushrooms (drain canned mushrooms if not using fresh, save liquid)
  3. Cook for approximately 10 minutes over medium heat until the peppers are crisp tender
  4. Add flour, salt and pepper to skillet.
  5. Mix together and cook for another minute
  6. Add water*, milk, reserved mushroom liquid (if you have it) and bouillon
  7. *Note: If you boiled your chicken, use the chicken liquid instead of the water
  8. Stir everything together and bring it to a boil, stirring constantly
  9. Cook for 1-2 minutes
  10. Add chicken and pimientos
  11. Heat through and serve over rice, pancakes or waffles

Crock pot/Slow Cooker Split Pea Soup | Parsnip and Parsimony Staple

Snapshot 1 (3-22-2017 10-25 AM)

I grew up with pea soup. My mom always turned the ham bone left over from Easter, into a delicious pot of pea soup. When I got married, I wasn’t home as much to create that wonderful simmering pot of pea soup like my mom did. That’s when I turned to my crock pot. I LOVE my crock pot because it does ALL the work for me. But it also creates that wonderful pot of soup, just like my mom’s.  Here the is my ole’ stand-by recipe that I have made so many times. It’s easy, tastes wonderful and it makes a BIG pot of it. Make sure you use a LARGE crock pot for this recipe. When it starts to boil, if it’s too full, the pot will boil over and make a MESS of your crock pot. Trust me, I’ve had that happen one too many times!!!


Crock pot/Slow Cooker Split Pea Soup | Parsnip and Parsimony Staple
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Total comfort food, this recipe is a snap to throw together and it tastes so comforting when you sit down to eat a bowl. Enjoy!
Cuisine: Soup
Serves: 8-12
  • 1 pound dried split peas
  • 8 cups water (or 4 cups chicken broth/4 cups water)
  • 1 bay leaf
  • ½ tsp black pepper
  • 1 pound carrots
  • 2-3 stalks celery
  • 1 ham bone
  • 1 large onion
  1. Place ham bone in crock pot with water
  2. Look over split peas for small stones or debris; rinse
  3. Add peas, pepper and bay leaf to crock pot
  4. Peel carrots and cut into ¼" rounds
  5. Chop celery and onion
  6. Add carrots, celery and onion to crock pot
  7. Cook on high for 5-6+ hours or low 8-10 hours
  8. A half hour prior to serving, remove ham bone. Remove meat and cut. Add meat back to crock pot and serve piping hot
  9. Enjoy!

Crockpot Scallop Potatoes and Ham | Parsnips and Parsimony Favorite


Buying and cooking with a ham can be a very economical choice for a large family. You can squeeze so many meals out of a ham and really stretch your grocery budget.  But lots of times, you get tired of just serving slices of ham for dinner so this recipe is GREAT to mix it up and to create a easy, comfort food meal. My family loves this dish and it goes great with a side salad and a bowl of fruit

If you have enjoyed this recipe, please consider sharing it with your friends!

Crockpot Scallop Potatoes and Ham | Parsnips and Parsimony Favorite
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Easy, comfort food that cooks all day in your slow cooker
Recipe type: Main dish
Serves: 8
  • 4 cups cooked ham, diced
  • 8-12 cups sliced potatoes
  • 1 can cream of mushroom soup
  • 1 tsp dry mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 soup can milk
  • 2 cups shredded cheddar cheese
  • 1 large onion, diced
  1. Lightly grease the inside of your slow cooker
  2. Add your ham, onions, cheese and potatoes to crock of slow cooker
  3. In your 4 cup measuring cup, add milk, soup, mustard, salt and pepper and milk and stir
  4. Pour liquid into the crock pot
  5. Mix until everything is evenly coated
  6. Cook on high for 4-6 hours or until potatoes are tender