Crock Pot Creamy Garlic Butter Potatoes and Peas,

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Crock Pot Creamy Garlic Butter Potatoes and Peas, featuring rich garlic butter, tender baby potatoes, sweet peas, and a velvety cream sauce.

Prep time: 15 mins | Cook time: 4–6 hours | Servings: 6–8

Ingredients

  • Potatoes: 2 to 3 lbs baby potatoes (yellow or red baby potatoes, washed and left whole, or halved if larger)
  • Butter: ½ cup (1 stick) unsalted butter, melted (or sliced into small pats to dot over the potatoes)
  • Garlic: 4–5 cloves garlic, minced (or 1 tablespoon minced garlic)
  • Broth: ½ cup low-sodium chicken broth (or vegetable broth) to help steam the potatoes
  • Cream: ½ cup heavy whipping cream (added toward the end of cooking for richness)
  • Cheese: ¼ cup grated Parmesan cheese (optional, for extra depth and flavor)
  • Peas: 1 cup sweet green peas (fresh or frozen, thawed)
  • Herbs & Seasoning:
    • 1 teaspoon dried Italian seasoning (or a mix of dried parsley, thyme, and rosemary)
    • Salt and freshly cracked black pepper, to taste
    • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prep and Layer the Potatoes

  1. Thoroughly wash your baby potatoes and pat them dry. If any potatoes are larger than bite-sized, cut them in half so they cook evenly.
  2. Place the potatoes directly into the bottom of your slow cooker (Crock Pot).

Step 2: Add Garlic, Butter, and Seasonings

  1. In a small bowl, whisk together the melted butter, minced garlic, chicken broth, dried Italian seasoning, salt, and black pepper.
  2. Pour the garlic butter mixture evenly over the potatoes in the slow cooker, tossing gently to ensure every potato is well-coated.

Step 3: Slow Cook

  1. Cover the slow cooker with its lid.
  2. Cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, or until the potatoes are fork-tender and easily pierced all the way through.

Step 4: Stir in the Cream, Cheese, and Peas

  1. Remove the lid and pour in the heavy whipping cream and grated Parmesan cheese, gently stirring them into the sauce and potatoes.
  2. Add the sweet green peas into the slow cooker. (Note: If using frozen peas, give them a quick rinse in warm water first so they don’t lower the temperature of the dish).
  3. Cover and let it heat through on high for another 10 to 15 minutes until the peas are bright green, tender, and the sauce is hot and slightly thickened.

Step 5: Garnish and Serve

  1. Give everything a final gentle stir, coating the potatoes and peas in the thick, creamy garlic butter sauce.
  2. Taste and adjust salt and pepper if needed.
  3. Garnish with freshly chopped parsley and an extra crack of black pepper before serving warm.

Chef’s Tips

  • Thicker Sauce: If you prefer an even thicker, gravy-like sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry, and stir it in when you add the heavy cream. Let it cook uncovered on high for 10 minutes until thickened.
  • Make it Loaded: Feel free to sprinkle crispy bacon bits or extra shredded cheddar cheese right on top before serving for a loaded baked potato flavor profile!

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