Slow Cooker Cheesy Ham and Potatoes
Tender potatoes, savory diced ham, and melted cheddar cheese in a rich, creamy sauce. An easy family-friendly slow cooker recipe perfect for dinners, holidays, and potlucks.
Ingredients
- 2½ pounds Yukon Gold potatoes diced into ¾-inch cubes
- 2 cups cooked ham diced
- 1 small yellow onion diced
- 1 10.5-ounce can condensed cream of chicken soup
- ½ cup low-sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 cups sharp cheddar cheese freshly shredded and divided
- ½ cup sour cream
- 2 tablespoons fresh parsley or sliced green onions optional garnish
- Salt to taste, if needed
Instructions
- Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Add the diced potatoes, cooked ham, and diced onion to the slow cooker.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, smoked paprika, and black pepper.
- Pour the creamy soup mixture over the potatoes and ham. Stir gently to combine.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, until the potatoes are fork-tender.
- Reduce the slow cooker to low, if necessary. Add the sour cream and 1½ cups of shredded cheddar cheese. Gently stir to combine.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Cover and cook for another 15-20 minutes on low, until the cheese is melted and the dish is hot throughout.
- Let rest for 5 minutes, then taste and add salt if needed. Garnish with parsley or green onions and serve warm.
Notes
Use Yukon Gold, russet, or red potatoes. Use fully cooked ham. Freshly shredded cheddar melts best. Add cheese and sour cream near the end. Optional additions include cooked bacon or ranch seasoning. Refrigerate leftovers for 3-4 days and reheat to 165°F.
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