Slow Cooker Ham and Potatoes

Your New Favorite Comfort Food Is Waiting in the Slow Cooker

Hey there, friend! Let’s talk about one of life’s simple, beautiful truths: there are few things more satisfying than walking into a house that smells like a warm, savory hug. You know the scent I’m talking about. It’s the aroma of a meal that has been gently bubbling away all day, promising a dinner that’s both incredibly delicious and wonderfully effortless.

That, my fellow food lover, is the magic of this Slow Cooker Ham and Potatoes dish. This isn’t just a recipe; it’s your secret weapon for crazy-busy weeknights, your saving grace on chilly Sundays, and the answer to that deep, soul-level craving for pure, unadulterated comfort. We’re talking tender, sliced potatoes, hearty chunks of savory ham, and a creamy, cheesy sauce that brings it all together in one glorious, cozy bowl.

The best part? Your slow cooker does 95% of the work. You get to be the kitchen hero with minimal effort. So, tie on that apron (the messy one is always the most loved!), and let’s make a meal that will have everyone asking for seconds before they’ve even finished their first plate.

A Tale of Grandma’s Spoon and My Slow Cooker

This recipe always takes me right back to my grandma’s kitchen. She was the queen of “a little of this, a little of that” cooking, and her scalloped potatoes and ham were the stuff of legend. Her version, of course, required a watchful eye on the oven and a lot of pot-watching on the stovetop. I can still see her, wooden spoon in hand, directing the whole kitchen like a symphony conductor.

When I got my first apartment and my very own slow cooker (a $20 bargain bin find!), I was determined to capture that same cozy feeling without the constant supervision. My first attempt at this dish was… well, let’s just say the potatoes were a bit… crunchy. A learning experience! But after a few tweaks—thinner slicing, better layering—I finally nailed it. The moment I took that first bite of tender potato and smoky ham, it was like getting one of Grandma’s hugs all over again. It’s that beautiful blend of nostalgia and modern convenience that makes this dish so special to me.

Gathering Your Cozy Kitchen Crew: The Ingredients

Here’s the beautiful part: this dish is built on simple, humble ingredients. Let’s break them down, because knowing your ingredients is the first step to cooking with confidence!

• 6 to 8 slices of ham, chopped: I love using a good, thick-cut ham steak from the deli section for the best texture and flavor. But this is also the perfect way to use up leftover holiday ham! Chef’s Insight: The ham provides a wonderful salty, smoky base that seasons the entire dish.
• 4 to 5 medium potatoes, peeled and sliced: Yukon Gold potatoes are my absolute favorite here. They have a naturally buttery flavor and a creamy texture that holds up beautifully. Russets work great too! Pro Tip: Try to slice them uniformly, about ¼-inch thick, so they all cook at the same rate. No one wants a mix of mushy and crunchy potatoes!
• 1 medium onion, chopped: A yellow or white onion adds a sweet, savory depth as it slow-cooks and mellows out. Don’t skip this flavor builder!
• 1 can (10.5 oz) cream of mushroom or cream of chicken soup: This is our creamy secret weapon! It creates a luxurious sauce without any fussy roux-making. Substitution Tip: For a from-scratch version, you can make a quick sauce with 3 tbsp butter, 3 tbsp flour, 1.5 cups milk, and a pinch of salt and pepper, whisked until smooth.
• 1 cup shredded cheddar cheese: Because everything is better with cheese, right? I recommend shredding a block of cheese yourself for the best meltability. The pre-shredded stuff often has anti-caking agents that can make the sauce a little grainy.
• Salt and pepper to taste: Start with a little, especially since the ham is salty. You can always add more at the end!

Let’s Build Some Flavor: Your Step-by-Step Guide

Ready to create some slow-cooker magic? Follow these steps, and I’ll whisper all my best kitchen hacks along the way.

1. Prep Your Spuds: First things first, peel and slice those potatoes. I like to get this done right away. Chef’s Hack: If you’re prepping ahead of time, you can keep the sliced potatoes in a bowl of cold water to prevent them from turning brown. Just be sure to drain and pat them dry before using!
2. Grease Your Crock: Give the inside of your slow cooker a quick spray with non-stick cooking spray or a light wipe of oil. This little step makes cleanup an absolute dream later. Trust me on this one!
3. Layer It Up! Now for the fun, assembly-line part. Spread half of your sliced potatoes on the bottom of the slow cooker. Follow that with half of your chopped onion and half of the ham. Now, repeat the layers! Potato, onion, ham. This layering ensures every single bite is packed with a perfect balance of all the good stuff.
4. The Creamy Magic: If you’re using the cream soup, now’s the time. Just pour the entire can right over the top of your beautiful layers. You don’t even need to stir it! As it heats up, it will melt and seep down through all the nooks and crannies.
5. Season Simply: Give the top a good crack of fresh black pepper and a light sprinkle of salt. Remember, we can adjust later!
6. Let the Slow Cooker Work Its Magic: Pop the lid on! That’s it. Now, you have a choice. For the most tender, fall-apart potatoes, cook on LOW for 6-7 hours. If you’re in a bit more of a hurry, HIGH for 3-4 hours will do the trick. The dish is ready when the potatoes are easily pierced with a fork.
7. The Grand Cheesy Finale: About 30 minutes before you’re ready to eat, sprinkle that gorgeous shredded cheddar cheese over the top. Put the lid back on and let it hang out for those last 30 minutes. This gives the cheese time to get all melty and glorious without overcooking and turning oily.

Let’s Dish It Up! Serving Your Masterpiece

Okay, the moment of truth! That first spoonful is always pure bliss. I like to use a large serving spoon to scoop down to the bottom, making sure I get all those beautiful layers in one go.

This dish is a hearty meal all on its own, but if you want to round it out into a full feast, here are a few of my favorite pairings:

• For a Pop of Color & Crunch: A simple, bright side salad with a tangy vinaigrette is the perfect contrast to the rich, creamy potatoes.
• The Classic Comfort Combo: A side of steamed green beans, maybe with a few slivered almonds, or some honey-glazed carrots always feels right at home.
• The Bread Basket Essential: A warm, crusty loaf of French bread or a basket of fluffy dinner rolls is non-negotiable for sopping up every last bit of that delicious sauce.

Serve it up in a deep bowl, grab a fork, and get ready for the compliments to roll in!

Make It Your Own! Delicious Recipe Twists

One of the best things about a recipe like this is how adaptable it is. Feel free to get creative and make it suit your taste buds!

• Cheese Lover’s Dream: Swap the cheddar for Gruyère, Swiss, or a sharp white cheddar for a more sophisticated flavor. Or, go wild and use a blend of your favorites!
• “Cream Of…” Swap: Not a fan of mushroom or chicken? Cream of celery soup adds a wonderful savory note, and condensed cheddar cheese soup makes it extra, extra cheesy from the get-go.
• Veggie-Packed Powerhouse: Stir in a cup of frozen peas and carrots (add them in the last hour of cooking) or layer in some fresh spinach with the potatoes.
• From-Scratch Hero: As I mentioned earlier, you can skip the canned soup altogether. Just whisk together 1.5 cups of milk, ½ cup of sour cream, 3 tbsp of flour, and some garlic powder and pour it over the layers. It’s phenomenal!
• A Little Zing: Add a teaspoon of Dijon mustard or a dash of hot sauce to the soup before pouring it in for a subtle, flavor-boosting kick.

Chef Emily’s Notebook Scribbles

This recipe has been on quite a journey with me! I remember one time, early in my recipe testing days, I got a phone call and completely forgot to add the soup. I came back hours later to very confused, dry potatoes and ham. Let’s just say it was a valuable (and slightly hilarious) lesson in reading the recipe all the way through before starting! The version you have here is the tried-and-true, foolproof champion.

Over the years, I’ve found that letting the dish rest for about 10-15 minutes after cooking with the lid off helps the sauce thicken up perfectly. It also saves your tongue from a scorching—because we all know we can’t wait to dive in!

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you out!

• Q: My sauce is a bit thin. How can I thicken it up?

  A: No worries! This can happen. Mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir it into the slow cooker, put the lid back on, and let it cook on HIGH for another 15-20 minutes. The sauce will thicken up beautifully.

• Q: Can I use frozen potatoes?

  A: You can, but I’d recommend thawing them first and patting them dry. Frozen potatoes release a lot of extra water as they cook, which can make your sauce runny.

• Q: How long can I keep leftovers?

  A: Leftovers (if you’re lucky enough to have any!) will keep in an airtight container in the fridge for 3-4 days. They reheat like a dream in the microwave. The potatoes may absorb some of the sauce, so just add a tiny splash of milk when reheating.

• Q: Can I add raw bacon to this?

  A: I don’t recommend adding raw bacon, as it won’t cook properly and will make the dish greasy. If you want a bacon flavor, cook it until crispy first, then crumble it on top as a garnish when serving.

A Quick Peek at the Nutrition

I’m all about balance and enjoying the foods you love! This is a hearty, comforting dish, and here’s a rough breakdown of what you’re getting per serving (based on 6 servings). Remember, these are estimates and can vary based on your specific ingredients.

• Calories: ~310
• Protein: 18g (The ham and cheese pack a powerful protein punch to keep you full!)
• Carbohydrates: 28g (Hello, energy-giving potatoes!)
• Fat: 14g

To lighten it up, you can use a low-fat cream soup, reduce the cheese slightly, or use a leaner cut of ham. But sometimes, your soul just needs the full, creamy, cheesy version—and that’s perfectly okay, too!

You’ve Got This!

And there you have it, my friend! Your guide to the coziest, most satisfying slow cooker meal that practically makes itself. This Slow Cooker Ham and Potatoes recipe is more than just a list of ingredients; it’s a ticket to an easier, more delicious dinner time and a kitchen filled with that incredible, welcoming aroma.

I hope this recipe becomes a trusted favorite in your home, just like it is in mine. It’s a reminder that the best food doesn’t have to be complicated—it just has to be made with a little bit of love (and the help of a trusty slow cooker!).

Now I’d love to hear from you! Did you add any fun twists? Did your family go crazy for it? Tag me on social @TastyChow so I can see your beautiful creations. Happy cooking, and until next time, chow down!

— Emily 🧀🥔