Slow Cooker Creamed Peas and Potatoes with Ham Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a level, heat-resistant surface. Wash the baby red potatoes under cold running water, pat them dry, and cut them into halves.

If your ham is not pre-diced, use a sharp chef's knife to cut it into uniform, bite-sized cubes. Have all your measured ingredients ready on the counter to streamline the assembly process. This preparation takes only a few minutes but makes the actual assembly feel like a breeze.

Instructions

Layering the base

1. 1Layer the ingredients
   Place the diced ham into the base of the slow cooker, spreading it out evenly. Add the halved baby red potatoes on top of the ham. Pour the green peas over the potatoes.
   Look for Arrange the ingredients in an even layer to ensure consistent cooking throughout the slow cooker.
   Tip Use a standard 6-quart slow cooker for best results to allow enough room for the sauce to circulate.

At this stage, the slow cooker insert should contain a neat, layered arrangement of ham, potatoes, and peas. Ensure the ham is at the bottom to receive the most heat, with the vegetables evenly distributed on top. The ingredients should look fresh, clean, and ready to be seasoned. Double-check that no stray potato halves are stuck to the sides of the cooker, which helps prevent uneven heating or burning during the long, slow cooking cycle.

Seasoning and saucing

2. 2Season and add sauce
   Sprinkle the onion powder and black pepper evenly over the vegetables. Pour the cream of celery soup over everything, ensuring it covers the top layer to help create a cohesive sauce during the cooking process.
   Look for The soup should be spread across the top; it will melt down and combine with the vegetable juices as the unit heats up.
   Tip Do not stir the mixture at this stage; keep the layers distinct to help the potatoes cook through evenly without breaking apart.

The top of the potatoes should be lightly dusted with the onion powder and pepper, and the cream of celery soup should be spread evenly over the surface. The dish will look layered and organized. There is no need to mix the ingredients at this point. The soup acts as a protective layer that will slowly melt down to create the sauce, ensuring the vegetables remain moist and flavorful throughout the entire duration of the cooking time.

Cooking to perfection

3. 3Cook and serve
   Cover the slow cooker with the lid. Cook on low for 4 hours or until the potatoes are fork-tender and the mixture is heated through to 145°F (63°C). Let the mixture rest for 5 minutes before serving.
   Look for The potatoes are done when a fork slides into them with no resistance, and the sauce is thick and bubbly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The residual heat from the slow cooker will keep the dish warm for serving directly from the insert.

After four hours, the kitchen should smell savory and comforting. The sauce will have transformed from a thick soup into a smooth, creamy gravy that coats the tender potatoes, peas, and ham.

The potatoes should be soft, the ham heated through, and the overall dish should look uniform and creamy. Before serving, give the mixture a gentle stir to combine all the ingredients and ensure the sauce is evenly distributed among the solid components.

Common mistakes

Avoid overcooking the peas, as they can become mushy if left in the slow cooker for too long; adding them as directed ensures they retain their texture. Do not stir the ingredients before the cooking process begins, as this can break the potatoes and create an uneven texture.

Using a slow cooker that is too large for the amount of food may cause the sauce to evaporate too quickly, so choose a size that fits the ingredients snugly for optimal results.

How to tell it’s done

The dish is ready when the potatoes are fork-tender, meaning they offer no resistance when pierced with a fork. The sauce should be thick, creamy, and clinging to the vegetables and ham. Ensure the ham has reached an internal temperature of 145°F (63°C) to guarantee safety.

The overall mixture should be steaming hot and well-integrated, with the peas bright and tender, not mushy. If the sauce appears too thin, let it sit for a few extra minutes to thicken slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest