Slow Cooker Amish-Style Creamed Baby Potatoes and Peas

This slow cooker 5-ingredient Amish-style creamed peas and potatoes is a hands-off side dish that practically makes itself. Using a simple, farmhouse approach—baby potatoes and peas cooked gently in heavy cream with just a few pantry staples—you get a comforting, creamy dish every time.

The secret is pouring heavy cream directly over raw potatoes in the slow cooker—no pre-boiling, no roux, no fuss. As it simmers low and slow, the cream thickens slightly, potatoes become tender, and the peas stay sweet and bright. It’s a cozy, farmhouse-style side perfect for weeknights or Sunday dinners alike.

Serve alongside roast chicken, baked ham, meatloaf, or pork chops. Let the cream pool around the edges for extra richness, or pair with a crisp salad or roasted carrots. It also works beautifully as a holiday side next to turkey and stuffing, or under seared salmon or leftover pot roast where the sauce doubles as a gravy.

Slow Cooker Amish Creamed Peas & Potatoes Ingredients

Ingredient	Amount	Notes
Baby potatoes	2 lbs	Scrubbed and whole (halve if large)
Heavy cream	1½ cups	Rich base
Frozen peas	1½ cups	No need to thaw
Kosher salt	1 tsp	To taste
Black pepper	½ tsp	Freshly ground

Directions

1. Prep slow cooker
   Lightly grease the insert with oil or nonstick spray.
2. Layer potatoes
   Place raw baby potatoes in the bottom. Halve larger ones.
3. Season
   Sprinkle salt and pepper evenly over potatoes.
4. Add cream
   Pour heavy cream over the potatoes to coat.
5. Add peas
   Scatter frozen peas on top. Do not stir.
6. Cook
   Cover and cook:

• LOW: 4–5 hours
• HIGH: 2–3 hours
  Until potatoes are fork-tender.

7. Finish
   Gently stir potatoes, peas, and cream together. Adjust seasoning.
8. Optional thickening
   Leave uncovered on WARM 10–15 minutes, stirring occasionally, for a slightly thicker sauce.
9. Serve
   Spoon into a serving dish, letting cream coat each portion.

Variations & Tips

• Stir in 1–2 tbsp butter at the end for extra richness.
• For thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold cream and stir in during the last 30 minutes on HIGH.
• Add a sprinkle of dried minced onion with salt and pepper for gentle onion flavor.
• Finish with fresh parsley or chives for a pop of color.
• Swap half the cream for milk for a lighter version.
• Fold in diced ham or crumbled bacon during the last 30 minutes for a heartier one-pot meal.
• If cream browns around the edges, stir halfway through and cook longer on LOW for a gentler simmer.