Creamy Crockpot Ham & Potatoes

why make this recipe

This dish is easy, warm, and filling. It uses a slow cooker so you can set it and forget it. Many people like the creamy sauce and melted cheese with ham and potatoes.

introduction

Creamy Crockpot Ham & Potatoes is a simple slow-cooker meal. You put cooked ham, potatoes, soup, milk, and spices in the crockpot. The slow heat makes the potatoes soft and the sauce creamy. If you like potato sides, you might also enjoy this baked potato idea: Baked Potatoes with Crispy Broccoli and Bacon.

how to make Creamy Crockpot Ham & Potatoes

1. Cut the cooked ham into bite-size pieces. Dice the potatoes to similar size so they cook evenly.
2. Mix the soup, milk, and spices in a bowl. Pour this over the ham and potatoes in the crockpot. Stir to coat.
3. Cook on low for 6–8 hours. Check the potatoes for tenderness.
4. Add the cheese and parsley near the end. Let the cheese melt for about 15 minutes.
5. Stir gently and serve warm.

Ingredients :

• 1 1/2 lbs Ham, cooked
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 cup Parsley, fresh
• 2 lbs Yukon gold or red potatoes
• 1 (10.5 oz) can Cream of chicken soup
• 1/4 tsp Black pepper
• 2 cups Cheddar cheese
• 1/2 cup Milk

Directions :

1. Place the cooked ham and diced potatoes in the crockpot.
2. In a separate bowl, mix the cream of chicken soup, garlic powder, onion powder, black pepper, and milk together.
3. Pour the mixture over the ham and potatoes, stirring gently to combine.
4. Cover and cook on low for 6-8 hours or until the potatoes are tender.
5. Stir in the cheddar cheese and fresh parsley, and cook for an additional 15 minutes until the cheese is melted.
6. Serve warm.

how to serve Creamy Crockpot Ham & Potatoes

Serve this dish hot from the crockpot. It goes well with a green salad or steamed vegetables. A bowl of creamy sweet corn chowder makes a nice side for a heartier meal. You can also spoon it over a bed of greens for a warm dinner salad.

how to store Creamy Crockpot Ham & Potatoes

• Fridge: Cool and store in an airtight container for up to 3–4 days.
• Freezer: Put portions in freezer bags or containers for up to 2 months. Thaw in the fridge before reheating.
• Reheat on low in the microwave or in a covered pan on the stove until warmed through.

tips to make Creamy Crockpot Ham & Potatoes

• Cut potatoes into even pieces so they cook at the same rate.
• Use low heat to keep the potatoes from breaking apart.
• If the sauce is thin after cooking, stir in a little extra cheese or turn heat to high for 15–20 minutes.
• Add the cheese at the end so it melts but does not separate.

variation (if any)

• Swap cream of chicken soup for cream of mushroom for a different flavor.
• Add cooked bacon bits for extra smokiness.
• Stir in frozen peas or corn in the last 30 minutes for more vegetables.
• Use Swiss or Monterey Jack cheese instead of cheddar.

FAQs

Q: Can I use frozen potatoes?
A: It is better to use fresh potatoes. Frozen potatoes can turn mushy in long slow cooking.

Q: Do I need to pre-cook the ham?
A: Use cooked ham. The recipe uses already cooked ham to keep things simple.

Q: Can I cook on high instead of low?
A: Yes, you can cook on high for about 3–4 hours. Check potatoes for doneness sooner.

Q: Is this safe for a slow cooker?
A: Yes. Use a proper slow cooker and follow the cook times. Keep the lid on while cooking.

Q: Can I make this dairy-free?
A: Try a dairy-free cream soup and cheese alternative, but the texture will change.

Conclusion

For another slow cooker ham and potatoes idea, see this recipe: HAM AND POTATOES – The Southern Lady Cooks – Slow Cooker …

Creamy Crockpot Ham & Potatoes

A simple and delicious slow-cooked meal featuring ham, potatoes, and a creamy sauce, perfect for a warm family dinner.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs Ham, cooked Cut into bite-size pieces.
• 2 lbs Yukon gold or red potatoes Diced to similar size.
• 1 can (10.5 oz) Cream of chicken soup
• 0.5 cup Milk

Seasonings

• 1 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.25 tsp Black pepper
• 0.25 cup Parsley, fresh Chopped, added near the end.

Cheese

• 2 cups Cheddar cheese Added at the end to melt.

Method

 

Preparation

1. Cut the cooked ham into bite-size pieces. Dice the potatoes to similar size so they cook evenly.
2. Mix the cream of chicken soup, milk, garlic powder, onion powder, and black pepper in a bowl.

Cooking

1. Pour the mixture over the ham and potatoes in the crockpot. Stir to coat.
2. Cover and cook on low for 6–8 hours or until the potatoes are tender.
3. Stir in the cheddar cheese and fresh parsley, and cook for an additional 15 minutes until the cheese is melted.
4. Serve warm.

Notes

Serve this dish hot from the crockpot. It pairs well with green salad, steamed vegetables, or a warm dinner salad. Cool and store in an airtight container for up to 3–4 days in the fridge; freeze for up to 2 months.