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Slow Cooker Cheesy Ham and Potato Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 4 medium russet potatoes, cubed
  • 2 cups diced cooked ham
  • 1 small onion, finely chopped
  • 2 cups shredded cheddar cheese, divided
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions
 

  • Place the cubed potatoes, diced ham, and chopped onion into the slow cooker and stir to combine.
  • In a mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, salt, and black pepper until smooth.
  • Pour the soup mixture over the potato and ham mixture and stir gently to coat everything evenly.
  • Sprinkle 1 cup of the shredded cheddar cheese over the top, then cover and cook on low for 6 hours.
  • Stir the casserole once more, sprinkle the remaining cup of cheddar cheese on top, and let it melt for 10 minutes before serving.

Notes

Stir the potatoes gently at the end so they keep some shape instead of turning to mush. If the sauce seems too thick after cooking, add a splash of milk and stir before adding the final cheese. Leftovers reheat well in the microwave with a little extra milk stirred in to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl