For a richer sauce, you can substitute half-and-half for part or all of the milk. If you like a little extra color and sweetness, stir in a small can of drained diced pimentos or some thawed frozen carrots during the last hour of cooking. To make it more like a one-pot meal, add 1 to 2 cups of cooked egg noodles or cooked rice to the slow cooker during the final 20 to 30 minutes, stirring gently so they soak up some of the sauce without getting mushy. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very tender; just trim excess fat before adding them. For extra flavor without adding more ingredients, give the chicken a light sprinkle of garlic powder or onion powder before you pour the peas over. Leftovers reheat well on the stovetop over low heat with a splash of milk to loosen the sauce, and they freeze nicely for up to 2 months in a well-sealed container.
