Slow Cooker Amish Creamed Peas and Baby Potatoes

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    1. Add cream: Pour slowly over potatoes, coating lightly.
    2. Add peas: Scatter frozen peas on top. Do not stir.
    3. Cook: Cover and cook—LOW 4–5 hrs or HIGH 2–3 hrs—until potatoes are fork-tender.
    4. Finish: Gently stir peas, potatoes, and cream together. Adjust seasoning.
    5. Optional thickening: Let sit uncovered on WARM 10–15 min, stirring occasionally, for a slightly thicker sauce.
  1. Serve: Spoon into serving dish, letting cream coat each portion.

Variations & Tips

  • Add 1–2 tbsp butter at the end for richer flavor.
  • For thicker gravy, whisk 1 tbsp cornstarch into 2 tbsp cold cream and stir in during last 30 min on HIGH.
  • Sprinkle dried minced onion with salt and pepper for gentle onion flavor.
  • Finish with fresh parsley or chives for brightness.
  • Swap half the cream for milk for a lighter version.
  • Fold in diced ham or crumbled bacon during last 30 min for a heartier one-bowl meal.
  • If cream browns at edges, stir halfway through and cook longer on LOW for gentler simmer.
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