Can I use leftover ham for this crockpot recipe?

Absolutely! This creamy crockpot ham and potatoes recipe is perfect for using up leftover holiday ham. Simply cut your cooked ham into bite-sized cubes and proceed with the recipe as directed. It adds a wonderful depth of flavor.

What type of potatoes work best for slow cooking?

Waxy potatoes like Yukon Gold, red new potatoes, or even small white potatoes hold their shape well during slow cooking and absorb the creamy sauce beautifully. Avoid starchy russet potatoes, as they can become mushy.

How can I prevent the potatoes from becoming too mushy?

To prevent mushy potatoes, cut them into uniform, slightly larger chunks (about 1-inch pieces). Also, make sure not to overcook the dish; check for doneness around the minimum cook time. Adding a splash of cream cheese or heavy cream towards the end can also help maintain texture.

Can I make this dish ahead of time or freeze leftovers?

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended as the creamy sauce and potatoes may change in texture and become watery upon thawing.

Creamy Crockpot Ham & Potatoes: Your Easiest Comfort Food Meal

Description

An incredibly easy and comforting slow cooker recipe featuring tender ham and potatoes in a rich, cheesy cream sauce perfect for a fuss-free family dinner.

Ingredients

Scale

2 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
1.5 lbs cooked ham, diced into 1/2-inch cubes
1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
1/2 cup milk
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 cups shredded cheddar cheese, divided
1/4 cup fresh parsley, chopped (for garnish, optional)

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Instructions

Step 1: Lightly grease the inside of a 6-quart (or larger) slow cooker.
Step 2: Place half of the diced potatoes evenly on the bottom of the slow cooker.
Step 3: Layer all of the diced ham over the potatoes.
Step 4: Top the ham with the remaining diced potatoes.
Step 5: In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth.
Step 6: Stir in 1.5 cups of the shredded cheddar cheese into the soup mixture.
Step 7: Pour the creamy cheese mixture evenly over the ham and potatoes in the slow cooker.
Step 8: Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the potatoes are fork-tender. Cooking times may vary by slow cooker.
Step 9: During the last 30 minutes of cooking, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, cover, and continue cooking until the cheese is melted and bubbly.
Step 10: Once done, gently stir everything together. Garnish with fresh chopped parsley if desired, and serve hot.

Notes

For a richer sauce, you can add a block of softened cream cheese to the soup mixture. Feel free to add frozen peas or corn during the last hour of cooking for added vegetables.

Prep Time: 15 minutes
Cook Time: 3-4 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 410 kcal
Sugar: 5g
Sodium: 980mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg

Description

Ingredients

Instructions

Notes

Nutrition

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