Slow Cooker Chicken & Peas in Creamy Sauce

Description

This Slow Cooker Chicken & Peas in Creamy Sauce is a rich, comforting, and family-friendly meal that delivers maximum flavor with minimal effort. Tender chicken slowly cooks in a silky, creamy sauce infused with garlic, herbs, and savory seasoning, while sweet green peas add freshness and a pop of color. The result is a hearty, satisfying dish that feels like classic home-style cooking with a restaurant-quality finish. Perfect for busy weekdays, cozy dinners, or meal prep, this recipe requires simple ingredients but produces deeply developed flavors thanks to slow cooking. The chicken becomes melt-in-your-mouth tender, absorbing all the creamy sauce, making every bite warm, comforting, and incredibly satisfying. Serve it over rice, mashed potatoes, pasta, or with crusty bread for a complete and filling meal that the whole family will love.

Ingredients For the Chicken

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika

For the Creamy Sauce

• 1 cup chicken broth
• 1 cup heavy cream
• 1 can (10.5 oz) cream of chicken soup
• 3 cloves garlic (minced)
• 1 small onion (finely chopped)
• 2 tablespoons butter
• 1 teaspoon Italian seasoning

For the Vegetables

• 1 ½ cups frozen green peas
• Optional: 1 small carrot (diced) or mushrooms for extra flavor

For Thickening (Optional)

• 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)

Step-by-Step Instructions

1. Place the chicken pieces in the bottom of the slow cooker and season with salt, pepper, garlic powder, onion powder, thyme, and paprika.
2. Add minced garlic, chopped onion, and butter over the chicken to build a flavorful base.
3. Pour in chicken broth, cream of chicken soup, and heavy cream. Stir gently to combine the sauce ingredients around the chicken.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
5. Once cooked, remove the chicken and shred it using two forks, then return it to the slow cooker.
6. Add frozen peas (and optional vegetables) into the creamy sauce and stir well.
7. If a thicker sauce is desired, add the cornstarch slurry and cook for an additional 10–15 minutes.
8. Let everything simmer together for a few minutes so the peas soften and absorb flavor.
9. Taste and adjust seasoning if needed.
10. Serve hot over rice, mashed potatoes, pasta, or with warm bread.

Tips & Notes

• Chicken thighs create a richer, juicier texture compared to chicken breasts.
• Do not overcook peas; add them at the end to keep their bright color and texture.
• For a lighter version, substitute heavy cream with half-and-half.
• Add mushrooms for an earthy flavor boost.
• Fresh herbs like parsley can enhance freshness at serving time.
• This dish thickens more as it cools.
• Leftovers taste even better the next day as flavors deepen.

Frequently Asked Questions

Can I use fresh peas instead of frozen?
Yes, but add them 5–10 minutes earlier as fresh peas cook slightly faster.

Can I make this without cream of chicken soup?
Yes, replace it with a homemade roux (butter + flour + broth + cream).

Can I freeze this recipe?
Yes, but freeze without peas for best texture, then add fresh peas when reheating.

Servings

• Serves: 5–6 people

Estimated Nutrition (Per Serving)

• Calories: 420
• Protein: 38g
• Carbohydrates: 12g
• Fat: 24g
• Fiber: 3g
• Sugar: 4g
• Sodium: 640mg
• Cholesterol: 135mg