Tender baby potatoes and sweet green peas simmered in a rich, creamy sauce. A simple, comforting side dish that pairs with almost everything.
Prep Time: 10 minutes
Cook Time: 4–5 hours on Low or 2–3 hours on High
Total Time: About 2½–5½ hours
Servings: 6
Equipment: 6-quart slow cooker
Ingredients
- 2–2½ lbs (900 g–1.1 kg) baby potatoes (yellow or red), left whole
- 2 cups frozen green peas
- 1 cup heavy cream (or half-and-half)
- ½ cup chicken broth or vegetable broth
- 4 tablespoons butter
- 3–4 garlic cloves, minced (or 1 tsp garlic powder)
- 1 teaspoon onion powder
- ½–1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning (optional)
- 2–3 tablespoons grated Parmesan cheese (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Detailed Instructions
- Prep the potatoes
Wash the baby potatoes well. Leave them whole (cut any larger ones in half so they cook evenly). - Load the slow cooker
Place the baby potatoes in the slow cooker.
Add the minced garlic, onion powder, salt, black pepper, thyme (if using), butter, and chicken broth. - Cook the potatoes
Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the potatoes are fork-tender. - Add the cream and peas
Stir in the heavy cream and frozen peas.
If using Parmesan, add it now.
Cover and cook for an additional 20–30 minutes on High, until the peas are heated through and the sauce is creamy. - Finish
Taste and adjust salt and pepper if needed.
Gently stir to coat the potatoes and peas in the creamy sauce. - Serve
Garnish generously with fresh chopped parsley and an extra grind of black pepper. Serve hot.
Pro Tips for Best Results
- Baby potatoes hold their shape best — avoid large potatoes that need heavy cutting.
- For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in with the cream.
- If you prefer a lighter version, use half-and-half or whole milk instead of heavy cream.
- Add the peas near the end so they stay bright green and don’t overcook.
- For extra richness, stir in a little cream cheese with the heavy cream.
Popular Variations
- Cheesy version: Stir in 1 cup shredded cheddar or more Parmesan at the end.
- Garlic herb: Add extra fresh garlic and a handful of fresh herbs (parsley, chives, or dill).
- Bacon boost: Top with crispy crumbled bacon before serving.
- Lemon twist: Add a squeeze of fresh lemon juice and lemon zest at the end for brightness.
- With onions: Add sliced green onions or a small diced onion at the beginning.
Serving Suggestions
Perfect as a side dish with roasted chicken, steak, pork chops, meatloaf, or sausages. Also great alongside holiday meals.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce has thickened.
- Freezing: Not ideal (the cream sauce can separate and potatoes may become grainy).