Here’s a comforting Slow Cooker Amish Creamed Peas and Baby Potatoes recipe 🥔🌱 — creamy, tender, and full of flavor.
Ingredients (Serves 4–6)
- 1 lb Baby Potatoes, halved or quartered if large
- 2 cups Frozen Peas
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Heavy Cream
- ½ cup Milk
- 2 tbsp Butter
- 2 tbsp All-Purpose Flour
- Salt and pepper to taste
- Optional: fresh Parsley for garnish
Instructions
- Prepare the slow cooker
- Spray the slow cooker with cooking spray or lightly grease with butter.
- Add the ingredients
- Place baby potatoes, chopped onion, and garlic in the slow cooker.
- Add peas on top.
- Make the cream sauce
- In a small bowl, whisk together heavy cream, milk, butter, flour, salt, and pepper until smooth.
- Pour over the potatoes and peas.
- Cook
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until potatoes are tender and sauce has thickened.
- Finish and serve
- Stir gently to combine everything.
- Garnish with fresh parsley, if desired.
- Serve as a side dish or light main.
✅ Tips
- For a slightly thicker sauce, mix an extra tablespoon of flour with a little cold milk before adding to the slow cooker.
- You can add bacon or ham cubes for extra flavor.
- Use baby red, yellow, or fingerling potatoes for the best texture.
If you want, I can also make a version with cream cheese for an extra rich, silky texture that’s very traditional in Amish-style cooking.
Do you want me to share that creamy version?
