This slow cooker creamed chicken and peas is the kind of easy, no-fuss supper that has seen many a busy farm day through to a cozy evening. It reminds me of the church potlucks of my childhood here in the Midwest, where simple pantry staples and a trusty slow cooker could feed a crowd without much fuss. You start by laying raw chicken breasts in the slow cooker, then pour canned peas right over the top, along with just two more ingredients that melt down into a creamy, comforting sauce. It’s the kind of meal my family never says no to—especially on chilly nights when you want something warm and familiar without standing over the stove.
I like to spoon this creamed chicken and peas over a bed of fluffy mashed potatoes, but it’s just as good over buttered egg noodles, white rice, or even toast points if you’re feeling nostalgic. A simple side salad or some sliced tomatoes with a little salt and pepper helps balance the richness. If you have time, a pan of biscuits or some warm dinner rolls is perfect for soaking up every last bit of that creamy sauce.
Slow Cooker Creamed Chicken and PeasServings: 4
Ingredients
1 1/2 to 2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
2 cans (15 ounces each) peas, drained
1 can (10.5 ounces) condensed cream of chicken soup
1 cup milk (whole or 2%)
1/2 teaspoon salt (or to taste, optional)
1/2 teaspoon black pepper (optional)
Directions
Place the raw chicken breasts in a single layer on the bottom of your slow cooker. If the pieces are very thick, you can cut them in half lengthwise so they cook more evenly.
Open the cans of peas and drain off the liquid. Pour the canned peas evenly over the raw chicken breasts in the slow cooker, letting them tumble down and cover the chicken.
In a medium bowl, whisk together the condensed cream of chicken soup and the milk until smooth. If using, stir in the salt and black pepper.
Pour the soup and milk mixture over the chicken and peas in the slow cooker, making sure the chicken is mostly covered in the creamy mixture. Gently nudge things with a spoon if needed, but there’s no need to stir completely.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
Once the chicken is done, use two forks to gently shred or chunk the chicken breasts right in the slow cooker, stirring them into the creamy peas and sauce. Taste and adjust seasoning with a bit more salt and pepper if needed.
Serve the creamed chicken and peas hot over mashed potatoes, rice, noodles, or toast. Spoon plenty of the creamy peas and sauce over each serving.
Variations & Tips
For a richer sauce, you can substitute half-and-half for part or all of the milk. If you like a little extra color and sweetness, stir in a small can of drained diced pimentos or some thawed frozen carrots during the last hour of cooking. To make it more like a one-pot meal, add 1 to 2 cups of cooked egg noodles or cooked rice to the slow cooker during the final 20 to 30 minutes, stirring gently so they soak up some of the sauce without getting mushy. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very tender; just trim excess fat before adding them. For extra flavor without adding more ingredients, give the chicken a light sprinkle of garlic powder or onion powder before you pour the peas over. Leftovers reheat well on the stovetop over low heat with a splash of milk to loosen the sauce, and they freeze nicely for up to 2 months in a well-sealed container.
