A creamy and comforting slow cooker side dish with tender baby potatoes and sweet peas in a rich sauce.
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Calories: 280kcal
Equipment
- Slow Cooker
- knife
- cutting board
Ingredients
- 2 lbs baby potatoes
- 1.5 cups heavy cream
- 1.5 cups frozen peas
- 1 tsp kosher salt
- 0.5 tsp black pepper
Instructions
- Lightly grease the slow cooker.
- Place baby potatoes in an even layer and season with salt and pepper.
- Pour heavy cream over the potatoes.
- Scatter frozen peas on top without stirring.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until potatoes are tender.
- Gently stir to combine and adjust seasoning.
- Let sit uncovered on WARM to thicken, then serve hot.
Notes
For thicker sauce, add cornstarch slurry near the end. Stir in butter for extra richness.
Nutrition
Calories: 280kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 420mg | Potassium: 700mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 25mg | Calcium: 8mg | Iron: 10mg