Step 1

Cut potatoes into bite-sized pieces.

Step 2

Add all ingredients to large zipper bag. Zip to seal and squish around to mix.

Step 3

Add prepped ingredients and chicken broth to slow cooker. Cook on low for 6 hours.

Step 4

Take out chicken and shred (set aside). Use a potato masher or immersion blender to give a smoother consistency.

Step 5

Add back in chicken and stir in sour cream and peas. Cook for another 15 minutes.

Step 6

Serve with side salad.