Slow Cooker Creamed Peas
Effortless slow cooker creamed peas with cream cheese and heavy cream. Dump everything in, walk away, and come back to creamy, tender peas perfect for weeknights or holidays.
Ingredients
- 22 oz frozen peas 1 bag, sweet peas work best; no need to thaw
- 8 oz cream cheese cut into cubes
- 4 tablespoons unsalted butter sliced into pats
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon ground black pepper
Instructions
- Add the frozen peas to your slow cooker (at least 5-quart size). Spread them out in an even layer.
- Drop the cream cheese cubes evenly over the peas. Add the butter pats.
- Pour the heavy cream over everything. Sprinkle on the sugar, salt, and pepper. Don't stir yet.
- Cover with lid. Cook on HIGH for 1-2 hours or LOW for 3-4 hours.
- Stir 2-3 times during cooking to help the cream cheese melt evenly and coat all the peas.
- When the cream cheese is fully melted and peas are tender, taste and adjust salt and pepper as needed.
- Serve immediately or switch to warm setting and hold for up to 2 hours. Stir before serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on stovetop over low heat, adding milk or cream if needed, or microwave in 30-second intervals.
Substitutions: Use half-and-half or whole milk instead of heavy cream for a lighter sauce. Fresh peas can be used with reduced cooking time (1-1.5 hours on high or 2-3 hours on low). If using salted butter, reduce added salt to 1/4 teaspoon.
Tips: Cut cream cheese into small cubes for faster melting. Don't skip the sugar—it balances the flavors. Stir gently to avoid breaking up the peas. Not recommended for freezing as cream-based sauces become grainy when thawed.