Can I use frozen potatoes for Creamy Crockpot Ham Potatoes?

While fresh potatoes are recommended for the best texture, you can use frozen diced potatoes. Be aware that they might cook a bit faster and release more liquid. You might need to adjust the cooking time and potentially thicken the sauce slightly at the end if it's too thin.

What kind of ham is best for this slow cooker recipe?

Leftover cooked ham (like from a holiday meal) or pre-cooked ham steak diced into cubes works perfectly. Avoid raw ham or deli slices, as they won't yield the same texture and flavor. The savory, often smoky flavor of cooked ham is key to delicious Creamy Crockpot Ham Potatoes.

How can I thicken the sauce if it's too runny?

If your sauce for the Creamy Crockpot Ham Potatoes is too thin after cooking, you can easily thicken it. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the hot mixture, turn the slow cooker to high, and cook for another 15-30 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Can I make this recipe dairy-free or gluten-free?

Yes, with some modifications! For dairy-free Creamy Crockpot Ham Potatoes, use dairy-free cream of mushroom soup, a plant-based milk substitute (like unsweetened almond or oat milk), and dairy-free shredded cheese. For gluten-free, ensure your condensed soup is gluten-free (some brands are) and that all other ingredients are naturally gluten-free.

Creamy Crockpot Ham Potatoes: 7 Steps to the Ultimate Comfort Meal

Name: Creamy Crockpot Ham Potatoes
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 lbs Yukon Gold or red potatoes, peeled and diced into 1-inch cubes; 1.5 lbs cooked ham, diced into 1/2-inch cubes; 1 medium yellow onion, chopped (optional); 1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken); 1 cup milk (whole or 2%); 1 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp dried thyme; 2 cups shredded sharp cheddar cheese

Ingredients

Scale

2 lbs Yukon Gold or red potatoes, peeled and diced into 1-inch cubes
1.5 lbs cooked ham, diced into 1/2-inch cubes
1 medium yellow onion, chopped (optional)
1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken)
1 cup milk (whole or 2%)
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried thyme
2 cups shredded sharp cheddar cheese

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Instructions

Step 1: Lightly grease the inside of a 6-quart (or larger) slow cooker.
Step 2: Place half of the diced potatoes evenly on the bottom of the slow cooker. Top with half of the diced ham and half of the chopped onion (if using).
Step 3: In a medium bowl, whisk together the condensed cream of mushroom soup, milk, black pepper, garlic powder, and dried thyme until smooth.
Step 4: Pour half of the creamy sauce mixture over the first layer of ham and potatoes.
Step 5: Add the remaining potatoes, then the remaining ham and onion over the first saucy layer. Pour the rest of the creamy sauce evenly over everything.
Step 6: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are fork-tender. Cooking times may vary depending on your slow cooker.
Step 7: During the last 30 minutes of cooking, open the crockpot and sprinkle the shredded cheddar cheese evenly over the top. Recover and continue cooking until the cheese is melted and bubbly.
Step 8: Stir gently to combine the melted cheese throughout the dish. Serve hot and garnish with fresh parsley or chives, if desired.

Notes

For best results, ensure potatoes are cut into uniform pieces for even cooking. Adjust salt based on the saltiness of your ham. A quick stir can help prevent sticking, but it's not strictly necessary. Leftovers are delicious!

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1.5 cups (approx.)
Calories: 450 kcal
Sugar: 3 g
Sodium: 950 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 80 mg