This Crock Pot Ham and Potatoes is a creamy, comforting and easy slow cooker meal thats perfect for feeding a family and using up leftover ham.A Filling Dinner RecipeCrock Pot Ham and Potatoes is a tasty dish made with tender potatoes, savory ham, and melted cheese, slowly cooked together in the crock pot. You can actually serve this as a main dish or even an extra hearty side dish!Frequently Asked Questions:Can I make this ahead of time? Yes, you can assemble everything ahead of time and store it in the refrigerator. When youre ready to cook, remove it from the fridge about 20 minutes before placing it in the slow cooker (this is important if you have a stoneware or ceramic insert so it doesnt potentially crack from the extreme switch from cold to hot.) What can I serve with Ham and Potatoes? We love serving this with steamed broccoli and a fresh garden salad for a balanced meal. Really, any veggies are a great idea. I really enjoy the kind that you pop in the microwave from the freezer. Super simple way to make this dish go further and have a bit of veggies with the dish. How do I keep the potatoes from sticking to the Crock Pot? Spray the slow cooker with nonstick spray to prevent the potatoes from sticking. Or you can take some butter and coat the insert with that. Can I layer the cream sauce instead? Yes. If you would prefer, you can layer the ham, potatoes, etc with the cream sauce instead of pouring it all on top at the end. Personally, I think it turns out just fine with pouring the cream sauce over everything, but you do what you want its your meal. How can I change things up? I think the seasonings could easily be switched up. I think a creole or cajun seasoning would be good.Also, I think this would be really good with smoked sausage too, like kielbasa. As long as its a smoked meat, it will work. Do not use a raw sausage option. How to store leftover Crock Pot Ham and Potatoes? Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze leftovers in a freezer safe container for up 3 months. Thaw in the fridge overnight and reheat until warmed through. Ingredients Needed: (See Recipe Card Below For The Full Recipe)potatoes Use a starchy potato such as russet (what I used for this recipe). Yukon gold potatoes also work well. Make sure to slice the potatoes evenly, so they cook at the same rate. And remember that the potato amount that you use doesnt have to be an exact amount- no need for the kitchen scale. Just make sure youre not using gigantic potatoes. Youll want anywhere between 3.5-4 pounds of potatoes.ham I used a ham steak, but this recipe is perfect for leftover ham too. You can also use pre-chopped ham from the grocery store; the pieces are smaller but still taste just as good.onion Chopped yellow onion works perfectly. You could also use a shallot to give it a slight garlicky flavor. cheddar cheese Cheddar is my favorite for this recipe, but you can use any cheese you like.cream of chicken soup I prefer cream of chicken for this dish, though cream of mushroom is a good substitute. Homemade Cream of Chicken is a good idea too if you prefer to make it from scratch. If you dont want to use cream of chicken soup, you can just use all heavy cream instead of the soup and whole milk. This will make the cream sauce thinner though, but it should still work. Use a low or no sodium cream of chicken to cut back on the salt if necessary. whole milk Use whole milk rather than 2% or skim for the extra richness and fat. You could even use heavy cream. I dont recommend skim milk unless you want a super thin cream sauce.garlic powder, onion powder, thyme, oregano and salt you can use any seasoning blend you prefer. You can remove the salt if you need to cut back on the sodium.How To Make Crock Pot Ham and PotatoesLightly spray a 5-6 quart slow cooker with nonstick cooking spray. Layer a third of the sliced potatoes. Sprinkle of the salt on top. To the potatoes add of the onion.As well as of the diced ham, and of the shredded cheddar cheese. Repeat this layering 2 more times.In a bowl, whisk together the condensed soup, milk, thyme, salt, onion powder, garlic powder and pepper. Pour the creamy mixture evenly over the layered ingredients. Cover and cook until the potatoes are tender and the sauce is thicker about 4-5 hours on high or 68 hours on low.Turn off the heat and let it sit for 10-15 minutes with the lid on top so the sauce thickens.Craving More Recipes?Crock Pot Swamp PotatoesCrock Pot Potato Hamburger CasseroleCrock Pot Creamy Potato and Ham SoupCreamy Ham and Potato SaladBrown Sugar Glazed Ham PrintCrock Pot Ham and PotatoesA simple slow cooker dinner that is a great way to use any extra ham you have. Mix it up with potatoes and cheese for a deliciously filling meal.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 15 minutes minutesServings 8Calories 339kcalAuthor Brandie SkibinskiIngredients8 medium sized russet potatoes, peeled and sliced about inch thick)1 teaspoon salt (this salt is for seasoning the potato layers, see notes below) cup diced yellow onion2 cups diced ham (cubed about inch thick)1 cups shredded cheddar cheeseFor the cream mixture:10.25 ounce can cream of chicken soup (can use low or no sodium) cup whole milk teaspoon salt1 teaspoon dried thyme1 teaspoon oregano teaspoon onion powder teaspoon garlic powder teaspoon black pepperInstructionsLightly spray a 5-6 quart slow cooker with nonstick cooking spray.Layer of the sliced potatoes. Sprinkle of the salt on top.To the potatoes add of the diced onion, of the diced ham, and of the shredded cheddar cheese. Repeat this layering 2 more times. In a bowl, whisk together the 10.25 ounce can cream of chicken soup, cup whole milk, 1 teaspoon dried thyme, teaspoon salt, 1 teaspoon oregano, teaspoon onion powder, teaspoon garlic powder and teaspoon black pepper. Pour the creamy mixture evenly over the layered ingredients. Cover and cook until the potatoes are tender and the sauce is thicker, about 4-5 hours on high or 68 hours on low. Turn off the heat and let it sit for 10-15 minutes (with the lid removed) so the sauce thickens up a little. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.You do not have to use this exact amount of potatoes. You want anywhere between 3.5-4 pounds and you want to make sure you slice them around the same size.It is important to season each layer of the potatoes with salt to give it flavor. That is the 1 teaspoon of salt given in the ingredient list above (you will split that up into thirds to season each layer.) The other 1/4 teaspoon of salt listed is for the cream mixture.If you want to cut down on the salt, remove the salt in the recipe and use a no sodium cream of chicken.NutritionCalories: 339kcal | Carbohydrates: 45g | Protein: 16g | Fat: 11g | Sodium: 1148mg | Fiber: 3g | Sugar: 4g