Creamy Crockpot Ham and Potatoes Recipe – Warm, Simple Comfort in One Pot

Introduction

The house filled with a soft, savory steam that evening — onions sweetening, cheese melting — and I knew dinner was going to feel like a hug. This Creamy Crockpot Ham and Potatoes recipe sits in that exact spot: easy, slow, and deeply comforting. This always takes me back to Sunday dinners. If you like silky spuds, try my take on the best mashed potatoes for a side that sings with gravy.

Why You’ll Love This

• Makes dinner hands-off and cozy, every time.
• Uses leftover ham — budget-friendly and practical.
• Kid-approved cheesy top that melts into the potatoes.
• Great for meal prep and potluck crowds.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 6 hours on low
• Total time: 6 hours 15 minutes
• Skill level: Easy
• Taste: savory + cheesy
  A simple, reliable dish — you’ll feel confident serving this.

Ingredients You’ll Need

• 4 cups potatoes, peeled and sliced (Yukon gold or russet)
• 2 cups cooked ham, diced
• 1 small onion, diced
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• Optional: Fresh parsley or extra shredded cheese for garnish

Chef notes:

• Yukon gold = creamier texture.
• Thinner slices cook more evenly.
• Use low-sodium soup to control salt.
• Whole milk gives richer sauce.

Also, if you like hearty casseroles, check my creamy bacon and hashbrown casserole for another cozy option.

How to Make It

1. First, layer the sliced potatoes in the bottom of the crockpot, then scatter the diced ham and diced onion across the top.
2. Next, whisk the cream of chicken soup with milk, garlic powder, onion powder, salt, and black pepper until smooth.
3. Then, pour the sauce evenly over the potato and ham layers so everything gets coated.
4. After that, sprinkle the shredded cheddar cheese over the top in an even layer.
5. Cover and cook on low for 6 hours; you’ll smell the onions sweeten and the cheese begin to sink in.
6. Check at 5 1/2 hours by pricking a potato slice — it’s done when the knife slides in without resistance and the sauce has thickened a bit.
7. Finally, stir gently so cheese mixes through, then taste and adjust salt or pepper before serving with chopped parsley.
   For a little crust, you can uncover for 10–15 minutes at the end to let edges go golden.

I also like to remind friends of timing and texture: thin slices speed cooking, and the dish should finish saucy but not soupy.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-sliced potatoes or a mandoline to prep quickly.
2. Common mistake + fix: If sauce is too thin, cook uncovered 20–30 minutes to reduce and thicken.
3. Simple variation: Stir in a teaspoon of Dijon for bright depth or swap half the cheddar for smoked gouda.

Serving Ideas

• Weeknight dinner with a crisp green salad and crusty bread.
• Brunch alongside scrambled eggs and hot sauce for contrast.
• Holiday side that stretches leftover ham into a main.
• Garnish with parsley and extra cheddar for a melty finish.
  For a smoky pair, try serving with roasted Brussels sprouts.

Also see a spiced-sweet angle with my candied sweet potatoes when you want contrast on the plate.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze portions up to 2 months; thaw overnight in fridge.
• Reheat: Warm gently in the oven at 325°F (160°C) to keep texture, or microwave in short bursts stirring between.
  Leftover idea: Spoon into a biscuit and grill for a savory breakfast sandwich.

FAQs

Q: Can I make this ahead?
A: Yes — assemble in the crockpot liner, refrigerate up to 24 hours, then cook as directed.

Q: Can I freeze the finished dish?
A: You can freeze it, though textures change a bit; thaw overnight and reheat slowly.

Q: What if I don’t have cooked ham?
A: Use diced leftover ham, rotisserie chicken, or smoked sausage as a tasty swap for similar results.

Q: How do I know it’s done?
A: The potatoes should be tender when pierced and the sauce slightly thick; cheese will have melted into the top.

One of the answers above mentions the Creamy Crockpot Ham and Potatoes idea because people ask specifically about timing and texture.

Final Thoughts

I make this when I want a warm, no-fuss meal that still tastes like I spent time on it. Tweak the cheese or add a spoonful of mustard to make it yours, and don’t be afraid to use what you have on hand. Give it a try this week and let it become one of those simple family favorites — Creamy Crockpot Ham and Potatoes.

Conclusion

For another slow-cooker take, I like the classic notes in Slow Cooker Ham and Potatoes – The Southern Lady Cooks, which inspired some timing ideas. For a slightly different twist, see Slow Cooker Ham and Potatoes | Butter Your Biscuit for alternative layer and seasoning tips.

Creamy Crockpot Ham and Potatoes

A warm and comforting one-pot meal featuring layers of potatoes, ham, and cheese, slow-cooked to perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 5 servings

Course: Dinner, Main Course, Side Dish

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 cups potatoes, peeled and sliced (Yukon gold or russet) Thinner slices cook more evenly.
• 2 cups cooked ham, diced Use leftover ham for practicality.
• 1 small onion, diced
• 2 cups shredded cheddar cheese Use whole milk for richer sauce.
• 1 can cream of chicken soup (10.5 oz) Use low-sodium to control salt.
• 1 cup milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• Optional: Fresh parsley or extra shredded cheese for garnish

Method

 

Preparation

1. Layer the sliced potatoes in the bottom of the crockpot.
2. Scatter the diced ham and diced onion across the top.

Sauce Preparation

1. Whisk the cream of chicken soup with milk, garlic powder, onion powder, salt, and black pepper until smooth.
2. Pour the sauce evenly over the potato and ham layers.

Cooking

1. Sprinkle the shredded cheddar cheese evenly over the top.
2. Cover and cook on low for 6 hours.
3. Check at 5.5 hours for doneness by pricking a potato slice.
4. Stir gently, mix through the cheese, and adjust salt or pepper before serving.
5. Optionally uncover for the last 10–15 minutes to let edges go golden.

Notes

For a little crust, uncover for 10-15 minutes at the end. If sauce is too thin, cook uncovered for 20-30 minutes to reduce and thicken. For variation, stir in a teaspoon of Dijon mustard.