This slow cooker 5-ingredient Amish-style peas and potatoes is exactly the kind of simple, comforting side dish that fits right into a busy family weeknight. You literally dump frozen sweet peas over diced baby potatoes, add just three more everyday ingredients, and let the slow cooker do the rest. It reminds me of the humble, vegetable-forward sides you see at small-town church potlucks here in the Midwest—nothing fancy, just fresh, buttery flavor that feels like spring on a plate and always gets a yes at my house.
Serve these peas and potatoes alongside roast chicken, meatloaf, ham, or grilled pork chops. They’re also lovely next to baked fish or a simple skillet sausage. Add a crisp green salad or sliced cucumbers and tomatoes for a fresh contrast. If you want to stretch it into a cozy meatless meal, spoon the peas and potatoes over buttered toast or cooked egg noodles and top with a sprinkle of extra black pepper.
Slow Cooker Amish Peas and Baby PotatoesServings: 6
Ingredients
2 pounds baby potatoes, scrubbed and diced into 1/2-inch pieces
3 cups frozen sweet peas
4 tablespoons unsalted butter, cut into small pieces
1 cup low-sodium chicken broth (or vegetable broth)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of butter so the potatoes don’t stick.
Add the diced baby potatoes to the bottom of the slow cooker and spread them into an even layer.
Scatter the butter pieces evenly over the potatoes.
Pour the chicken broth over the potatoes and butter, then sprinkle the salt and black pepper on top.
Dump the frozen sweet peas over the seasoned potatoes in an even layer. Do not stir; just let the peas sit right on top so they steam gently as everything cooks.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are tender when pierced with a fork.
Once the potatoes are tender, gently stir everything together so the peas, potatoes, and buttery broth are evenly mixed. Taste and adjust seasoning with more salt and pepper if needed.
Serve warm straight from the slow cooker, making sure to spoon some of the buttery cooking liquid over each serving for extra flavor.
Variations & Tips
For picky eaters, you can mash some of the potatoes right in the slow cooker to create a softer, creamier texture that feels a bit like chunky mashed potatoes with peas mixed in. If your family likes things extra rich, stir in 1/4 to 1/2 cup of heavy cream or half-and-half at the end of cooking. To keep it vegetarian, stick with vegetable broth instead of chicken broth. For a more traditional Amish-style flavor, add 1/2 teaspoon of sugar with the salt and pepper to bring out the sweetness of the peas. You can also toss in 1/2 teaspoon of dried parsley or dill for a light, herby note that still keeps the recipe simple. If you’re cooking for a crowd, this recipe doubles easily—just use a larger slow cooker and add 30 to 60 minutes to the cook time, checking the potatoes for tenderness. Leftovers reheat well in the microwave with a small splash of broth or water to keep everything moist.
