Slow Cooker Creamed Peas, Potatoes, and Ham

• Meat

  • 2 cup Ham

• Produce

  • 1/2 Onion
  • 1 tbsp Parsley, dried
  • 2 cup Peas, frozen
  • 4 cup Potatoes
  • 1/2 tsp Thyme, ground

• Canned Goods

  • 1 1/2 Chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper, Cracked
  • 1/3 cup Flour
  • 1/2 tsp Salt
  • 1/2 tsp Seasoned salt

• Dairy

  • 1/4 cup Butter
  • 2 cup Cheddar cheese
  • 1 Milk
  • 1 cup Sour cream

Found on littledairyontheprairie.com

Description

Ingredients

• 1½ chicken broth
• 4 c. diced potatoes
• 2 c. diced ham
• ½ diced onion
• ⅓ c. flour
• ½ tsp. salt
• ½ tsp. seasoned salt
• ¼ tsp. cracked black pepper
• ½ tsp. ground thyme
• 1 T. dried parsley
• 2 c. shredded cheddar cheese, divided
• ¼ c. butter
• 2 c. frozen peas
• 1 c. sour cream
• milk, to thin if necessary

Directions

• 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!