To keep the spirit of this budget-friendly, three-ingredient dish, think of extras as optional little comforts rather than necessities. If you like a richer sauce, stir in a splash of milk or a spoonful of sour cream at the end until it looks as creamy as you remember from childhood. A handful of shredded cheddar or American cheese will melt into the hot pasta and turn it into a pea-and-macaroni skillet-style casserole, all in the slow cooker.
For more flavor without much cost, add a pinch of garlic powder or onion powder along with the salt, or finish with chopped fresh parsley if you have it in the garden. You can also swap one can of peas for mixed vegetables if that’s what’s in your pantry, though the pure pea version is the most nostalgic. For a little protein, stir in leftover diced ham, cooked crumbled bacon, or shredded rotisserie chicken near the end of cooking so it just warms through.
Food safety tips: Use canned peas that are not expired and with no bulging, rusted, or badly dented cans; if a can hisses or smells off when opened, discard it. Keep the slow cooker covered while cooking to maintain a safe, even temperature, and do not leave the finished dish at room temperature for more than 2 hours. Refrigerate leftovers promptly in shallow containers, and reheat only what you plan to eat until steaming hot before serving.
