Some side dishes are just pure comfort — and this
Slow Cooker Creamed Peas and Potatoes is one of them. Tender potatoes and sweet green peas simmer in a rich, creamy sauce until everything is warm, cozy, and completely irresistible.
It’s the kind of dish that comes together in about 10 minutes of prep and then cooks hands-free for hours. The potatoes become fork-tender, the peas stay bright and sweet, and the cream turns into a velvety sauce that coats every bite. It’s a classic comfort-food side dish that pairs beautifully with almost any main course.
Prep takes about 10 minutes, the slow cooker does the rest for 4 to 5 hours on LOW, and it serves 6 to 8. Perfect for holiday dinners, cozy Sunday suppers, or anytime you need an easy, crowd-pleasing side dish.
Recipe Card
Slow Cooker Creamed Peas and Potatoes 🥔🫛
Tender potatoes and sweet green peas in a rich, creamy sauce — a cozy, comforting side dish made in the slow cooker.
Prep: 10 minutes |
Cook: 4–5 hours on LOW or 2–3 hours on HIGH
Servings: 6–8
Ingredients
- 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- 1 (16-ounce) bag frozen peas
- 1½ cups heavy cream
- ½ cup whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ½ teaspoon garlic powder
- Optional: ½ teaspoon onion powder
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Add the potatoes, cream, milk, butter, salt, pepper, garlic powder, and optional onion powder to the slow cooker. Stir to combine.
- Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid frequently, as that releases heat and slows down cooking.
- Scatter the frozen peas over the cream-covered potatoes. Cover and cook for another 15–20 minutes, until the peas are heated through.
- Once the potatoes are tender, gently stir everything together in the slow cooker so the peas, potatoes, and cream form a cohesive, creamy mixture. Taste and adjust seasoning with a bit more salt and pepper if needed.
- If you prefer a slightly thicker cream, let the mixture sit uncovered on the WARM setting for 10 to 15 minutes, stirring once or twice; the sauce will thicken a bit as the starch from the potatoes mingles with the cream.
- Serve the creamed peas and potatoes hot straight from the slow cooker, or transfer to a warm serving dish, spooning some of the cream over the top so every serving is well-coated.
Why This Recipe Works
Yukon Gold or red potatoes hold their shape and become creamy. These potatoes are creamy and buttery, and they hold their shape during the long cook without turning to mush.
The heavy cream and milk create a rich, velvety sauce. Together, they create a creamy, luxurious sauce that coats the potatoes and peas beautifully.
The butter adds richness and flavor. Butter melts into the cream and adds a rich, buttery finish that makes the dish feel indulgent.
The garlic powder and onion powder add depth without overpowering. These simple seasonings complement the potatoes and peas without distracting from their natural flavors.
Adding the peas at the end keeps them bright and sweet. Frozen peas only need a few minutes to heat through, so adding them during the last 15–20 minutes keeps them bright green and sweet.
Letting the mixture sit uncovered on WARM thickens the sauce. The starch from the potatoes mingles with the cream, creating a slightly thicker, more cohesive sauce.
Spooning the cream over the top before serving ensures every bite is well-coated. The cream is too good to waste — spoon it generously over each serving.
Pro Tips for Perfect Results Every Time
Cut the potatoes into even 1-inch chunks. Even pieces cook at the same rate, so every bite is perfectly tender.
Use Yukon Gold or red potatoes. Yukon Golds are creamy and hold their shape; red potatoes are firmer and hold up well in the slow cooker.
Add the peas during the last 15–20 minutes of cooking. Frozen peas only need a few minutes to heat through, and adding them at the end keeps them bright green and sweet.
Don’t lift the lid frequently. Every time you peek, you release heat and add cooking time. Trust the slow cooker and let it do its job.
Check the potatoes for doneness, not just the clock. The potatoes should be very tender when pierced with a fork. Start checking at 4 hours on LOW.
Stir gently once the potatoes are tender. A gentle stir combines the peas, potatoes, and cream without breaking the potatoes apart.
Taste and adjust the seasoning before serving. A bit more salt and pepper is usually all you need.
Let the mixture sit uncovered on WARM for a thicker cream. The starch from the potatoes mingles with the cream, creating a slightly thicker sauce.
Spoon the cream over the top before serving. The cream is too good to waste — spoon it generously over each serving.
Garnish with fresh parsley or chives for a pop of color. It adds freshness and makes the dish look finished.
Serve hot straight from the slow cooker. This dish is at its best fresh out of the slow cooker.
Store leftovers in the refrigerator. The dish reheats beautifully and makes a great quick side dish the next day.
Variations and Substitutions
Use a different potato. Russets work but break down more; Yukon Golds and red potatoes are the best choices.
Add bacon. Cooked, crumbled bacon stirred in before serving adds a smoky, savory flavor.
Add carrots. Sliced carrots can be added with the potatoes for extra color and sweetness.
Add pearl onions. Frozen pearl onions can be added with the potatoes for a classic creamed peas and onions twist.
Make it cheesier. Stir in ½ cup of shredded cheddar or Parmesan during the last few minutes of cooking.
Make it lighter. Use half-and-half instead of heavy cream and reduce the butter to 2 tablespoons.
Make it gluten-free. This recipe is naturally gluten-free as written. Verify that all packaged ingredients are gluten-free.
Make it dairy-free. Use dairy-free cream, dairy-free milk, and dairy-free butter.
Make it in the oven. Combine everything in a baking dish, cover, and bake at 350°F (175°C) for 45–55 minutes, until the potatoes are tender.
Make it a full meal. Add sliced smoked sausage or ham to the slow cooker for a hearty one-pot meal.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce will thicken as it chills.
Reheating: Reheat gently on the stovetop over medium-low heat, or in the microwave in 1-minute intervals, stirring between each. Add a splash of milk or cream to loosen the sauce. Avoid boiling, which can cause the cream to separate.
Freezer: This dish freezes reasonably well, though the potatoes can become slightly grainy after freezing. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently with a splash of cream.
Make ahead: You can assemble everything except the peas in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cook time since it starts cold. Add the peas during the last 15–20 minutes of cooking.
Food safety: Since this dish contains dairy, don’t leave it at room temperature for more than 2 hours. Refrigerate leftovers promptly.
What to Serve With It
This side dish pairs beautifully with almost anything, but these are especially good:
- Roasted chicken or baked ham
- Meatloaf or pork chops
- Grilled steak or sausage
- Thanksgiving dinner with turkey and stuffing
- Crusty bread or dinner rolls for soaking up the cream
- A crisp green salad with a tangy vinaigrette
Frequently Asked Questions
Can I use a different type of potato?
Yes. Russets work but break down more; Yukon Golds and red potatoes are the best choices.
Why did my peas turn out mushy?
They were added too early. Add the frozen peas during the last 15–20 minutes of cooking to keep them bright and sweet.
Why did my sauce turn out too thin?
The cream needs more time to thicken, or the potatoes released too much liquid. Let the mixture sit uncovered on WARM for 10–15 minutes to thicken.
Why did my sauce turn out grainy?
The cream was boiled, or the dairy was heated over too high heat. Reheat gently and avoid boiling.
Can I add bacon or carrots?
Yes. Cooked, crumbled bacon or sliced carrots can be added for extra flavor and color.
Can I make this ahead of time?
Yes. Assemble everything except the peas in the slow cooker insert the night before, cover, and refrigerate. Cook as directed, adding 30 minutes to the cook time, and add the peas during the last 15–20 minutes.
Can I freeze this dish?
Yes, for up to 3 months. Potatoes can become slightly grainy after freezing, but the flavor holds up well. Thaw overnight in the refrigerator, then reheat gently with a splash of cream.
Can I make this gluten-free?
Yes. This recipe is naturally gluten-free as written. Verify that all packaged ingredients are gluten-free.
Can I make this dairy-free?
Yes. Use dairy-free cream, dairy-free milk, and dairy-free butter.
Can I make this in the oven?
Yes. Combine everything in a baking dish, cover, and bake at 350°F (175°C) for 45–55 minutes, until the potatoes are tender.
How long does this last in the refrigerator?
Up to 4 days in an airtight container. The sauce will thicken as it chills, so add a splash of milk or cream when reheating.
Can I double this recipe?
Yes, if your slow cooker is large enough. Use a 7- to 8-quart slow cooker and adjust the cook time slightly.
Final Thoughts
This
Slow Cooker Creamed Peas and Potatoes is everything a comforting side dish should be: tender, creamy, and packed with cozy flavor. The potatoes become fork-tender, the peas stay bright and sweet, and the cream turns into a velvety sauce that coats every bite.
It’s perfect for holiday dinners, cozy Sunday suppers, or anytime you need an easy, crowd-pleasing side dish. Serve it hot straight from the slow cooker, and watch it disappear.
If you make this dish, I’d love to hear how it turned out. Did you add bacon? Use a different potato? Make it cheesier? Drop a comment below and let me know — and if you’re planning to make it, save this recipe for your next cozy slow cooker night.
