Slow Cooked Ham Potato Bake
This warm and filling slow-cooked ham and potato casserole delivers a satisfying combination of tender cubed potatoes, savory ham, and rich cheese sauce—all effortlessly melded together in the crockpot. Ideal for busy evenings, it’s a comforting, set-it-and-forget-it dish that requires minimal prep and yields maximum flavor.
Print
Pin
Servings: 6
Ingredients
- 2 cups of chopped pre-cooked ham
- 1 cup of whole milk
- ¼ teaspoon of finely ground black pepper
- ½ teaspoon of fine salt
- 2 cups of grated cheddar cheese separated
- 6 medium-sized russet potatoes peeled and cubed (approx. 5–6 cups)
- 1 small yellow onion minced finely
- 1 teaspoon of garlic powder
- 1 can 10.5 oz of condensed cream of chicken soup
- Optional garnish: chopped green onions or parsley
Instructions
- Coat the interior of a 6-quart slow cooker with nonstick spray to prevent sticking. Place the diced potatoes, cubed ham, and finely chopped onion into the base of the crock.
- In a separate bowl, thoroughly whisk together the condensed cream of chicken soup, whole milk, 1½ cups of the shredded cheddar cheese, garlic powder, salt, and pepper until the mixture is smooth and well combined.
- Pour the prepared cheese and soup mixture over the ingredients in the slow cooker. Stir gently to ensure all pieces are evenly coated with the sauce. Cover with the lid and set to cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes become tender when pierced with a fork.
- Once the cooking time is complete, sprinkle the remaining ½ cup of shredded cheddar over the top. Cover once more and allow it to cook for an additional 10–15 minutes until the cheese is fully melted.
- Serve the casserole warm, garnished with chopped parsley or green onions if preferred.
Notes
This dish can be prepped in advance by chopping the potatoes and ham the night before. Store them separately in airtight containers in the refrigerator to streamline assembly the next day.