Slow Cooker Creamed Peas, Potatoes, and Ham

Slow Cooker Creamed Peas, Potatoes, and Ham

Slow Cooker Creamed Peas, Potatoes, and Ham is a super quick and easy version of a hearty and comforting classic your grandma used to make!

Prep Time20minutes minutes

Cook Time6hours hours

Total Time6hours hours 20minutes minutes

Servings8 -10

AuthorAmy

Ingredients

• 1 1/2 chicken broth
• 4 c. diced potatoes
• 2 c. diced ham
• 1/2 diced onion
• 1/3 c. flour
• 1/2 tsp. salt
• 1/2 tsp. seasoned salt
• 1/4 tsp. cracked black pepper
• 1/2 tsp. ground thyme
• 1 T. dried parsley
• 2 c. shredded cheddar cheese divided
• 1/4 c. butter
• 2 c. frozen peas
• 1 c. sour cream
• milk to thin if necessary

Instructions

• Add potatoes, ham, onion, seasonings, one cup of cheese, and flour to slow cooker. Toss together to coat in flour.
• Pour chicken broth over potatoes. Stir. Set slices of butter over potatoes.
• Cook on low for 4-6 hours.
• After cooking stir frozen peas, and sour cream into the potato mixture. The peas will thaw and warm quickly. If creamed potatoes are too thick add a little extra milk to think them out. If they are too thin make a little slurry of flour mixed with milk and add it to the potatoes. It will thicken after a few minutes. You might also want to taste and add more salt to taste.
• Top potatoes with remaining cheese. Put the lid back on the slow cooker and let it sit for a few minutes until the peas are melted.
• Serve warm!

Vanilla Base Ice Cream

Vanilla Ice Cream:

•  2 c cream
• 2 c whole milk
• 1 c sugar (divided for strawberry)
• 2 tsp vanilla

Directions:

1. Whisk in bowl and let rest 10 min
2. Whisk again to make sure sugar is dissolved
3. Churn in ice cream maker

STRAWBERRY:

• 2 c blended up strawberries:  About 6 c strawberries fresh or frozen and thawed 

With Strawberry Swirl or use as a topping:

• 2 c blended up strawberries
• 3 Tbs granulated sugar (just a little more)
• 1 1/2 tsp cornstarch

Strawberry Ice Cream Directions:

• Place 1/2 c sugar with blended strawberries.  Let sit 15-20 min to let strawberries release their juices.  
• In a large bowl, add the 2 c cream, 2 c whole milk, 1/2 c sugar, and 2 tsp vanilla.  Let sit 10 min. Then, add the strawberries.
• Churn in ice cream maker.

Make strawberry swirl by mixing strawberries, sugar, and cornstarch in a small sauce pan.  Bring to a boil and lightly boil for 1-2 min.  Reduce heat and cook about 5 more min until a little thickened.  Use as a sauce or swirl in the actual ice cream.

*Or 

Charoset- Easter Dish

•  4 apples, chopped
• 1 c toasted walnuts (or not)
• 1/2 c raisins
• 2 Tbs honey
• 2 tsp fresh lemon juice
• 1/2 tsp cinnamon
• pinch of kosher salt

Roasted Brussel Sprouts and carrots

12 oz brussels sprouts halves/quarters

4-5 large carrots, sliced into small chunks

2 Tbs olive oil

salt, pepper, garlic powder

Mix and place brussels sprouts face down.  Bake at 425 for 20-30 min