Slow Cooker Ham and Potato Casserole

This slow cooker ham and potato casserole is hearty, creamy, and full of comfort. Tender potatoes, savory ham, and melted cheese come together in a rich, velvety sauce that cooks low and slow until every bite is melt-in-your-mouth delicious. It’s an easy, fuss-free dinner perfect for busy nights, holidays, or whenever you want something cozy without turning on the oven.

WHAT IS A SLOW COOKER HAM AND POTATO CASSEROLE?

This dish is a classic homestyle recipe that combines diced ham, sliced potatoes, cheese, and a creamy sauce, all cooked together in the slow cooker until tender and bubbly. The slow cooker does all the work — no babysitting or stirring required. It’s the kind of meal that fills your home with the comforting aroma of home-cooked goodness while you go about your day.

You can think of it as a cross between scalloped potatoes and a cheesy casserole. It’s satisfying enough to be the main course, but it also works beautifully as a hearty side dish for a big family dinner or brunch.

HAM AND POTATO CASSEROLE INGREDIENTS

You only need simple, budget-friendly ingredients to create this slow cooker favorite. Each one adds its own texture and flavor to the mix.

You’ll need:

• 6 cups potatoes, peeled and thinly sliced (Yukon gold or russet)

• 2 cups diced ham (leftover holiday ham works great)

• 1 small onion, diced

• 2 cups shredded cheddar cheese, divided

• 1 can (10.5 ounces) condensed cream of chicken soup

• 1 cup sour cream

• ½ cup milk

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• 2 tablespoons butter, cut into small pieces

• Chopped parsley, for garnish (optional)

SUBSTITUTIONS AND ADDITIONS

CHEESE: Swap cheddar for a blend like Colby Jack or Monterey Jack for a milder flavor. For a sharp kick, use aged cheddar.

SOUP: Cream of mushroom soup can be substituted for cream of chicken for a deeper, earthier taste.

HAM: Use smoked sausage or cooked bacon instead of ham for a fun twist.

POTATOES: Yukon golds hold their shape best, but russets make the creamiest sauce. You can even use frozen hash browns if you’re short on time — just skip peeling and slicing.

VEGETABLES: Add chopped broccoli, peas, or diced bell peppers for color and extra nutrition.

SEASONINGS: Feel free to adjust the seasoning to taste. A pinch of cayenne or a dash of hot sauce can add a nice little heat.

HOW TO MAKE HAM AND POTATO CASSEROLE IN THE SLOW COOKER

Once everything’s prepped, this dish practically makes itself. Follow these simple steps for perfect results every time.

STEP ONE: Prepare the Slow Cooker
Spray the inside of your slow cooker with non-stick cooking spray or lightly grease it with butter. This prevents sticking and makes cleanup easy.

STEP TWO: Layer the Ingredients
Layer half of the sliced potatoes in the bottom of the crock pot. Sprinkle with half of the diced ham and half of the chopped onions.

STEP THREE: Add Cheese
Sprinkle one cup of shredded cheese evenly over the first layer.

STEP FOUR: Mix the Sauce
In a medium bowl, whisk together the cream of chicken soup, sour cream, milk, salt, pepper, garlic powder, and paprika until smooth.

STEP FIVE: Assemble the Layers
Pour half of the sauce over the cheese layer, spreading it gently with a spoon. Repeat the layers with the remaining potatoes, ham, onions, and sauce. Top with the remaining cheese and dot with butter pieces.

STEP SIX: Cook Low and Slow
Cover the slow cooker with the lid and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the potatoes are tender and the sauce is creamy and bubbling around the edges.

STEP SEVEN: Serve and Garnish
Scoop generous portions into bowls or onto plates, and sprinkle with chopped parsley for a fresh finish.

PRO TIPS FOR THE BEST HAM AND POTATO CASSEROLE

• Slice the potatoes thin: Aim for about ⅛-inch thick slices so they cook evenly and soften completely.

• Don’t skip layering: Layering ensures every bite has ham, cheese, and sauce.

• Use freshly shredded cheese: Pre-shredded cheese can have additives that prevent smooth melting.

• Avoid overcooking: Once the potatoes are tender, turn the slow cooker off to prevent the edges from drying out.

• Let it rest: Give it about 10 minutes to settle before serving. The sauce thickens as it cools slightly.

HOW TO SERVE

This dish can easily be the star of your dinner table. Serve it warm and creamy, straight from the slow cooker.

Here are a few delicious serving ideas:

• Main Dish: Pair it with a crisp green salad or roasted vegetables for a balanced meal.

• Side Dish: Serve alongside baked chicken, pork chops, or roast beef.

• Breakfast or Brunch: Top it with a fried egg and a sprinkle of green onions for a hearty morning option.

You can also add a little sprinkle of extra cheese right before serving and let it melt over the top — irresistible.

WHAT TO SERVE WITH HAM AND POTATO CASSEROLE

This casserole pairs perfectly with sides that complement its creamy, savory flavor. Try serving it with:

• Steamed Green Beans: Adds freshness and crunch.

• Glazed Carrots: Their sweetness balances the salty ham.

• Caesar Salad: Crisp lettuce and tangy dressing make a refreshing side.

• Buttermilk Biscuits or Dinner Rolls: Perfect for soaking up every bit of cheesy sauce.

• Fresh Fruit Salad: A light and colorful contrast to the rich casserole.

HOW TO STORE

IN THE FRIDGE:
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire batch in the oven at 350°F until heated through.

IN THE FREEZER:
This casserole freezes beautifully. Portion into freezer-safe containers, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

TO REHEAT:

• Microwave: Heat on medium power in 1-minute intervals, stirring between rounds.

• Oven: Place in a baking dish, cover with foil, and bake at 350°F for about 20 minutes, or until hot and bubbly.

MAKE AHEAD TIPS

Want to make dinner even easier? Assemble the casserole the night before. Just layer all the ingredients, cover the slow cooker insert, and refrigerate overnight. When ready to cook, place it in the slow cooker base and turn it on — dinner will be ready when you are.

This make-ahead option is perfect for holidays or when hosting guests. It frees up time while still delivering that made-from-scratch taste everyone loves.

RECIPE VARIATIONS

1. Loaded Ham and Potato Casserole
Top with crumbled bacon, sliced green onions, and a dollop of sour cream just before serving for a loaded baked potato vibe.

2. Cheesy Broccoli Version
Add 2 cups of chopped broccoli florets during the last hour of cooking for a veggie-packed twist.

3. Ranch Twist
Mix 1 tablespoon of ranch seasoning into the sauce mixture for a zesty flavor boost.

4. Spicy Southwest Style
Stir in a small can of diced green chiles and use pepper jack cheese for a creamy casserole with a kick.

5. Creamy Mushroom and Ham Casserole
Swap the soup for cream of mushroom and add sautéed mushrooms for a richer, earthier taste.

COMMON QUESTIONS (FAQS)

Can I use leftover ham?
Absolutely. This recipe is perfect for using up leftover holiday ham or deli ham. Just dice it into small cubes before layering.

Do I need to precook the potatoes?
No. The slow cooker does the work for you. Just make sure they’re sliced thinly for even cooking.

Can I double the recipe?
Yes, but you’ll need a large 6- to 7-quart slow cooker. You may also need to extend the cooking time by 30–60 minutes.

Can I use frozen hash browns instead of fresh potatoes?
Yes. Use about 6 cups of frozen shredded or diced hash browns and reduce the cooking time by about an hour.

How do I keep it from getting watery?
If you notice extra liquid near the end of cooking, remove the lid and cook uncovered for the last 20–30 minutes. This helps the sauce thicken naturally.

Can I use a different kind of meat?
Definitely. Turkey ham, cooked chicken, or even crumbled sausage will all work beautifully in this casserole.

WHY YOU’LL LOVE THIS RECIPE

• Hands-off cooking: Toss everything in the slow cooker and walk away.

• Family-friendly: Mild flavors that everyone enjoys.

• Versatile: Works as a breakfast, brunch, or dinner dish.

• Budget-conscious: Uses simple ingredients and stretches to feed a crowd.

• Leftover-friendly: Reheats beautifully for next-day meals.

STORAGE AND REHEATING TIPS

If you plan to reheat multiple servings, try doing it in the oven. It keeps the casserole creamy without drying it out.

For smaller portions, the microwave works fine — just cover the dish to trap moisture. Stir halfway through reheating for even warmth.

If you freeze it, be sure to cool it completely first. Ice crystals form if you freeze it while still warm, which can affect texture when reheated.

HOW TO THICKEN THE SAUCE

If your casserole turns out thinner than you’d like, here are a few easy fixes:

• Mix a tablespoon of cornstarch with two tablespoons of milk and stir it into the casserole. Let it cook uncovered for 15 minutes to thicken.

• Add a handful of shredded cheese and stir until melted — it will thicken as it cools.

HAM AND POTATO CASSEROLE VARIATION IDEAS

If you make this recipe a few times, you’ll find endless ways to tweak it. Try these ideas for fun changes:

• Smoky Gouda Ham Casserole: Use Gouda cheese and a bit of smoked paprika for a smoky flavor.

• Southern-Style Ham Bake: Mix in corn and jalapeños, and top with crushed Ritz crackers during the last 30 minutes for a crispy topping.

• Breakfast Casserole: Add whisked eggs before cooking for a creamy, eggy texture similar to quiche.

Slow Cooker Ham and Potato Casserole

Creamy slow cooker ham and potato casserole loaded with cheese, tender potatoes, and savory ham — the ultimate comfort meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Course Dinner

Cuisine American

Calories 402 kcal

Ingredients

  

• 6 cups potatoes peeled and sliced
• 2 cups diced ham
• 1 small onion diced
• 2 cups shredded cheddar cheese divided
• 1 can 10.5 ounces cream of chicken soup
• 1 cup sour cream
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 2 tablespoons butter
• Parsley for garnish

Instructions

 

• Spray a 6-quart slow cooker with cooking spray.
• Layer half the potatoes, half the ham, and half the onion in the crock.
• Sprinkle one cup of cheese over the layer.
• In a medium bowl, whisk together the soup, sour cream, milk, and seasonings.
• Pour half the sauce over the cheese layer.
• Repeat with the remaining ingredients.
• Top with butter pieces and the last cup of cheese.
• Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
• Let rest 10 minutes before serving. Garnish with parsley if desired.

Nutrition

Calories: 402kcalCarbohydrates: 30gProtein: 22gFat: 21gSaturated Fat: 10gSodium: 890mgFiber: 2gSugar: 3g

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