There is something mighty comforting about a supper that asks very little of you and still turns out rich, hearty, and homey by dinnertime. This slow cooker Amish chicken and peas has that plain, practical kind of goodness so many of us grew up with across the Midwest, where a handful of pantry staples and a dependable cooker could carry a family through a busy day. The creamy sauce, tender chicken, and sweet peas come together into one of those no-fuss meals that tastes like somebody cared, even when the day has been full from sunup on.
This dish is especially nice spooned over mashed potatoes, buttered egg noodles, fluffy rice, or a thick slice of toast to catch every bit of that creamy sauce. If you want a fuller plate, serve it with a crisp cucumber salad, stewed carrots, green beans, or a simple dish of sliced tomatoes, the sort of cool garden sides that balance a warm crock of chicken so well on a summer evening.
Slow Cooker 4-Ingredient Amish Chicken and Peas
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
1 can (10.5 ounces) condensed cream of chicken soup
1 package (8 ounces) cream cheese, cubed
2 cups frozen peas
Directions
1. Place the chicken breasts in the bottom of a slow cooker and spread the condensed cream of chicken soup over the top. Scatter the cubed cream cheese over everything.
2. Cover and cook on low for 5 to 6 hours or until the chicken is very tender and easy to pull apart.
3. Shred the chicken right in the slow cooker and stir until the sauce is smooth and creamy.
4. Stir in the frozen peas, cover again, and cook for 10 to 15 minutes more, just until the peas are heated through. Serve hot.
Variations & Tips
Serve It Over Something Starchy: This is a saucy dish, and it truly shines when spooned over mashed potatoes, noodles, rice, or even split biscuits. If you are feeding hungry folks, stretching it over a side makes the meal go a good deal further.
Add a Little Seasoning: If your family likes a bit more flavor, a pinch of black pepper, garlic powder, onion powder, or dried parsley fits in nicely without taking away that old-fashioned simplicity. A small dash of salt may help too, but taste first since the soup already brings some in.
Use Chicken Thighs Instead: Boneless, skinless chicken thighs work beautifully here and stay especially tender in the slow cooker. They make the finished dish a little richer and are often what I reach for when I want extra forgiving results.
Make It Extra Creamy: For a softer, looser sauce, stir in a splash of milk at the end if the mixture thickens more than you like. If it sits a while on warm, that little bit of milk freshens the texture right back up.
Do Not Overcook the Peas: Add the peas at the very end so they keep their bright color and sweet flavor. If they cook too long, they can turn dull and lose that fresh pop that makes this simple dish so appealing.