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Hearty Crockpot Ham and Potato Casserole

A comforting, one-pot meal featuring tender diced ham, creamy potatoes, and a rich, cheesy sauce, all slow-cooked to perfection. This casserole is an easy and delicious way to use up leftover ham.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 2 lbs potatoes Yukon Gold or Russet, peeled and diced into 1/2-inch cubes
  • 1.5 lbs cooked ham diced into 1/2-inch cubes
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
For the Creamy Sauce
  • 1 can condensed cream of chicken soup (10.5 oz)
  • 1/2 cup milk whole or 2%
  • 1/2 cup sour cream
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste
For Finishing
  • 2 cups cheddar cheese shredded
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • 6-quart or larger Slow Cooker
  • Large Mixing Bowl
  • Sharp Knife
  • Cutting Board

Method
 

Prepare Ingredients
  1. Lightly grease the inside of your 6-quart (or larger) slow cooker with cooking spray or butter.
  2. Peel and dice the potatoes into uniform 1/2-inch cubes. Rinse them under cold water to remove excess starch, then pat them very dry with paper towels.
  3. Dice the cooked ham into 1/2-inch cubes. Dice the yellow onion and mince the garlic.
Assemble the Casserole
  1. In a large mixing bowl, combine the diced potatoes, diced ham, diced onion, and minced garlic.
  2. In a separate medium bowl, whisk together the condensed cream of chicken soup, milk, sour cream, salt, and black pepper until smooth and well combined.
  3. Pour the creamy soup mixture over the potato and ham mixture in the large bowl. Stir gently until all the ingredients are evenly coated.
  4. Transfer the entire mixture into the prepared slow cooker. Spread it out evenly.
Cook and Serve
  1. Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. The casserole is ready when the potatoes are tender (easily pierced with a fork). Cooking times may vary depending on your slow cooker.
  2. About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Replace the lid and continue cooking until the cheese is melted and bubbly.
  3. Once done, carefully remove the lid. Stir gently if desired, or serve directly from the slow cooker. Garnish with fresh chopped parsley, if using.

Notes

For a richer flavor, you can sauté the onions and garlic briefly before adding them to the slow cooker, but it's not essential. Feel free to add other vegetables like frozen peas or corn during the last hour of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.