Slow cooker 4-ingredient Amish chicken and peas is the kind of supper that earns a permanent place in a busy family meal rotation. It takes just a handful of pantry and freezer staples, layers right into the slow cooker, and turns into a warm, creamy chicken dish with sweet peas tucked into every bite. Recipes like this are loved for their simplicity and thrift, making them especially handy on late-summer evenings when everyone is coming and going but still wants a comforting homemade dinner.
This dish is especially good served over mashed potatoes, buttered egg noodles, rice, or even thick slices of toast or biscuits to catch all that creamy sauce. For a fuller meal, I like to add a simple side of sliced tomatoes, cucumber salad, or green beans, and if you are feeding extra-hungry folks, a fruit salad or applesauce on the side makes it feel nicely rounded out.
Slow Cooker 4-Ingredient Amish Chicken and Peas
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts or chicken thighs
1 can (10.5 ounces) condensed cream of chicken soup
1 package (8 ounces) cream cheese, cubed
2 cups frozen peas
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if you like easier cleanup, then lay the chicken in an even layer across the bottom.
2. Spoon the condensed cream of chicken soup over the chicken, spreading it gently so most of the meat is covered.
3. Scatter the cream cheese cubes over the soup layer, cover, and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender.
4. Remove the lid, shred or break up the chicken right in the cooker, then stir everything together until the cream cheese melts into a smooth, creamy sauce.
5. Stir in the frozen peas, cover again, and cook for 10 to 15 minutes more, just until the peas are hot and bright green. Serve warm.
Variations & Tips
For extra seasoning: If your family likes a little more flavor, add black pepper, garlic powder, onion powder, or a pinch of dried thyme. Even though the base recipe is wonderfully simple, a little seasoning can help round it out.
For picky eaters: Chop or shred the chicken very finely before stirring it back into the sauce so every bite is soft and creamy. Serving it over noodles can also make it more familiar and kid-friendly.
To keep the sauce smooth: Cut the cream cheese into cubes before adding it, and give the mixture a good stir once the chicken is done cooking. If the sauce seems too thick, a small splash of milk can loosen it nicely.
Swap the protein: Boneless skinless chicken thighs work especially well here and stay extra tender in the slow cooker. They also bring a richer flavor if you prefer a heartier result.
Make-ahead tip: You can place the chicken, soup, and cream cheese in the slow cooker insert the night before and refrigerate it covered. The next day, set it in the cooker base and start cooking, then stir in the peas near the end so they stay bright and tender.