Crockpot Peas with Bacon and Onion
These crockpot peas are a quick side dish that goes in with almost no work. Sweet green peas cook with butter, bacon and a little onion so they come out rich and flavorful, not plain and mushy.
Crockpot Peas with Bacon and Onion
Course: Side DishDifficulty: Easy8
servings15
minutes2
hours30
minutesFrozen peas simmer with crisp bacon, sweet onion and butter in the slow cooker. They stay bright and tender, ready when the main dish is.
Ingredients
2 bags (16 oz each) frozen sweet peas
6 slices thick-cut bacon, chopped
1 small sweet onion, diced
2 cloves garlic, minced
3 tablespoons butter, cut into pieces
1/2 cup low-sodium chicken broth
1 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
Directions
- Cook the chopped bacon in a skillet over medium heat until crisp, about 8 minutes. Move it to a paper towel with a slotted spoon.
- Pour off all but 1 tablespoon of the bacon fat. Cook the onion in it for 4 minutes until soft.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Scrape the onion mixture into a 4 to 6 quart slow cooker.
- Add the frozen peas, butter pieces, broth, sugar, thyme, salt and pepper. There is no need to thaw the peas.
- Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 1.5 hours. The peas should be hot and tender but still bright green.
- Stir in half of the bacon in the last 10 minutes.
- Add the lemon juice and parsley right before serving.
- Top with the remaining bacon so it stays crisp.
- Serve hot from the cooker with a slotted spoon.
Notes
- Do not overcook, the peas turn gray and soft. Skip the bacon and use olive oil for a vegetarian side. A handful of fresh mint at the end is lovely with lamb. Leftovers keep 3 days in the fridge. Reheat gently so the peas stay green.
Why peas belong in the slow cooker
Peas are usually an afterthought, boiled for five minutes and served with butter. In the slow cooker they pick up flavor from bacon, onion and broth over a couple of hours, and they hold hot without turning into baby food.
The real reason is space. At a big dinner every burner is busy. A pot of peas that cooks on the counter by itself keeps the stove open for gravy and the oven for the roast.
The sweetness of peas also plays well with salty bacon. Slow, gentle heat gives the butter and broth time to coat every pea, so each spoonful tastes rich without being heavy.
Choosing what goes in the pot
Frozen peas: They are picked and frozen young, so they are sweeter than canned. Use small sweet peas, not the large starchy kind.
Bacon: Thick-cut bacon gives meaty bits that stay chewy. Crisp it first in a pan, because bacon cooked in the slow cooker goes limp.
Sweet onion: Vidalia or yellow sweet onions give mild flavor. Cook them a few minutes first so they are not raw and sharp.
Butter: Unsalted lets you control the salt, especially with salty bacon.
Lemon juice: A small splash lifts the whole dish. Add it at the end.
Keep them green and sweet
Cook only until hot: Peas need very little time. Two hours on LOW is plenty. Long cooking turns them olive-colored and mushy.
Use the right size cooker: In a big 8-quart crock a thin layer of peas dries out. A 4 to 6 quart size keeps them submerged in the broth.
Add the sugar: A teaspoon does not make the dish sweet. It just rounds out the bacon salt. The most common mistake is skipping the butter and broth, which leaves the peas dry on the edges.
Stir gently: Peas break when stirred hard. One slow fold when you add the bacon is all they need.
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Swaps and add-ins
Add a cup of sliced mushrooms with the onion, or stir in pearl onions for a classic combination. For a lighter side use olive oil and turkey bacon. For a creamy version, stir in two tablespoons of cream cheese at the end. Fresh peas are not worth it here, they cook too unevenly in a slow cooker.
If you want a heartier side, add a cup of diced cooked ham or a handful of baby potatoes that have been boiled until just tender.
Dinners that want a side of peas
Serve them with roast chicken, ham, meatloaf, pork chops or mashed potatoes and gravy. Put the slow cooker on the buffet with a slotted spoon so extra liquid stays behind.
For a holiday table, spoon the peas into a warm serving bowl and scatter the bacon on top at the last minute. The bright green color looks good next to mashed potatoes and brown gravy, and the dish keeps its heat for a good half hour.
Storing leftover peas
Refrigerate in a covered container for up to 3 days. Peas do not freeze well after cooking, they go soft and a little grainy.
Reheat in a skillet over low heat with a splash of broth, or in the microwave in 30 second bursts. Do not boil them again.
If you plan to make them ahead, cook the bacon and onion the day before and keep them in the fridge, then everything goes into the cooker in a few minutes on the day.
Crockpot Peas with Bacon and Onion at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 8 servings
- Ingredients: 12, led by bags (16 oz each) frozen sweet peas, slices thick-cut bacon, sweet onion, garlic
Tips for Crockpot Peas with Bacon and Onion
Do not overcook, the peas turn gray and soft. Skip the bacon and use olive oil for a vegetarian side. A handful of fresh mint at the end is lovely with lamb. Leftovers keep 3 days in the fridge. Reheat gently so the peas stay green.
Crockpot Peas with Bacon and Onion FAQ
How long does Crockpot Peas with Bacon and Onion take?
Crockpot Peas with Bacon and Onion takes 2 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Peas with Bacon and Onion serve?
This recipe makes 8 servings.
What do I need to make Crockpot Peas with Bacon and Onion?
12 ingredients, led by bags (16 oz each) frozen sweet peas, slices thick-cut bacon, sweet onion, garlic. Amounts are in the recipe card above.
