Sweet potatoes would go well. You can ”roast” them in the slow cooker. Maybe have some extra butter ginger sauce that people can mop up with them. My first thought was crustry toast, which can be made on the stove, but that's too fiddly. Lentils might go well but aren't universally loved.

Well, I love potatoes, so the mashed potatoes would be right up my alley. Or roasted potatoes in the oven since it's already heated up with the chicken, although I know you said you'd rather avoid that. Grandma used to tell me "never bake an orphan", so I always try to put at least two things in the oven, LOL, I just can't help myself.

I also like rice as a starchy side. Risotto might be a bit time consuming with everything else you have going on plus it's creamy, but a wild rice mixture might be good and not creamy. Orzo could also be an option, or just a good old macaroni and cheese, although that might also be considered "creamy".

I've also been known to go off in an entirely different direction and make beans as a starch. Baked beans, bean salad, beans cacio e pepe, I love 'em all but realize they can be somewhat divisive. Lentils are good too, as well as quinoa.

Most of all, have fun! What's for dessert?

Annie

For dessert, right now I'm thinking of an ice box "cake" - whipped together cream cheese, whipping cream and lemon curd layered with thin ginger cookies. Or I might make a raspberry cream cheese coffee cake which is one of my favorites. For a non-creamy alternative, I might make a Dorie Greenspan recipe, such as her Szarlotka (Polish apple pie).

Couscous - not the large round Israeli couscous, but the other one - is fast, easy, make it with the run-off juices and fats in the chicken roasting pan, mix in some raisins, diced olives, chopped scallion or cilantro, minced shallot.

I'd go with rice in some form. There's a good reason why it is the leading edible commodity in the world. And since the rest of the meal is highly flavored, I'd also opt for something quite simple, like a steamed brown rice or a simple sautéed rice, onion and chicken broth pilaf. I think the menu calls for that neutral note.

Polenta. Either as a creamy preparation, or take the prepared logs of polenta, slice into 1/2" rounds and fry until there's a crispy crust.

I like the idea of a rice pilaf. Or you could make ahead some twice-baked potatoes and finish them in the oven with the chicken.

I have been serving variations of this dish. It is delicious! Something different for a change. super easy too?

https://www.boursin.ca/en/menu/one-pot-boursin-orzo/

Since you already have Italian flavours on the chicken and butter/ginger on the peas I would not add any more conflicting flavours. I'd stick with plain rice, either white or brown.

What about a simple risotto?

I'm partial to polenta - I always add black pepper and fresh rosemary when I make it. I usually slice it cold and bake with olive oil to reheat, tho.

I agree pilaf would be a good fit.👍🏻

Depending on the recipe for the chicken thighs, you could toss potatoes with olive oil, garlic, s&p and roast the thighs along with them…kind of sheet pan style. The potatoes could take a bit longer to cook.

I'm late to the game here but I would use orzo. As you're doing Italian, I'd add sufficient liquid to the chicken pan and cook the orzo with the chick. You can hoist it up above the pasta to the skin stays crispy.