Slow Cooker Ham and Potatoes
Slow Cooker Creamy Ham and Potatoes is a hearty, comforting dish packed with tender potatoes, savory ham, and a rich, creamy sauce. Perfect for busy days, this easy recipe delivers warm, satisfying flavors the whole family will love.
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I love a good Crockpot recipe. With minimal prep and easy cleanup, it’s a stress-free way to serve a warm, comforting meal that everyone will love. Hearty meals like my Crockpot Turkey and Stuffing are always a hit with the family, just like this recipe is.
Why This Slow Cooker Recipe Works
If you're looking for a simple, no-fuss meal that practically cooks itself, this Crockpot Ham and Potatoes recipe is perfect. It’s great for using up leftover ham, and the slow cooker does all the work.
The combination of tender potatoes and savory ham in a creamy sauce reminds me of a thick, creamy soup, making it ideal for busy weeknights, large family dinners, or taking to an upcoming potluck.
Let's Gather The Ingredients
- Soup: Canned cream of celery soup.
- Half n Half: Can be made by using 1/2 whole milk and 1/2 heavy cream.
- Red potatoes: Yukon Gold will also work.
- Onion: White or yellow
- Ham: fully cooked and cubed ham
- Garlic cloves: Freshly minced is always recommended
- Cheese: Freshly shredded
How to Make Slow Cooker Ham and Potatoes
- Step 1: Add the canned soup with the milk and cornstarch to a small bowl. Whisk until the sauce is combined.
- Step 2: Slice your potatoes into 1/4 slices using a mandoline or sharp knife.
- Step 3: Add 1/2 of the sliced potatoes to the slow cooker with the ham, thyme, salt and pepper, onions and garlic
- Step 4: Add 1/2 of the sauce mixture over the potatoes.
- Step 5: Followed by the remaining potatoes and sauce. Cook!
- Step 6: Once tender add the remaining cheese on top and let melt. Rest 10 minutes and serve!
Recipe Tips
- This is one of those recipes that's better the next day! Everything has even more time to meld the flavors together and soak in all the delicious, cheesy sauce.
- Any leftovers should be transferred to an airtight container and can be stored in the fridge for up to 4 days.
- Any combination of cheese will work great!
Recipe Faq's
For best results, I used red potatoes, but Yukon Gold Potatoes could be used instead. If you don't have either of those options, you could try russet potatoes, but they are more inclined to break down more easily when serving after cooking for so long in a Slow Cooker.
For even more cheesy flavor in this recipe, you could swap the cream of celery soup out for cream of cheddar soup. If really in a pinch, you could try a cream of chicken soup or cream of mushroom soup. It will change the flavor of the Crock Pot Ham and Potatoes just a tad, but it would still be delicious!
This hearty meal is super simple to make. It's filling, but you can round it out by adding a side salad or your favorite vegetable side dish, like Fresh Green Beans and Bacon or some super simple Honey Garlic Glazed Carrots. I think this would also be great with a few slices of Crusty Bread.
More Slow Cooker Potatoes Recipes
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Slow Cooker Ham and Potatoes
Equipment
Ingredients
- 1 can cream of celery soup undiluted
- 1 cup half n half
- 2 ½ pounds red potatoes Cut into 1/4 inch slices
- 1 teaspoon dried thyme
- ½ white onion diced
- 2 cups fully cooked ham cut into bite-sized pieces
- 3 cloves garlic minced
- 2 1/2 cups cheddar cheese shredded
- Green onions
Instructions
- In a small bowl add the canned soup, milk and whisk until combined.
- Wash and dry the potatoes, then cut them into 1/4 inch slices. You can use a mandoline or a shark knife.
- Add 1/2 of the potatoes to the slow cooker, followed by 1/2 of the ham, dried thyme, onions and garlic.
- Add 1/2 of the sauce mixture and 1/2 of the shredded cheese.
- Repeat with another layer of potatoes, sauce. Leave the last half of the cheese out until later.
- Cook on low for 5-6 hours or until potatoes are fork tender.
- Once the potatoes are tender, add the remaining cheese on top and cook another 10 minutes until melted.
- Turn off the heat and let the potatoes rest for 10-15 minutes then garnish with fresh chopped green onions and serve!
