Creamy Crockpot Ham & Potatoes

Instructions:

1. Lightly grease the inside of your crockpot.
2. Layer half of the sliced potatoes in the bottom of the crockpot and season lightly with salt and pepper.
3. Add half of the diced ham and onion, then sprinkle with half of the shredded cheese.
4. Repeat the layers with the remaining potatoes, ham, onion, and cheese.
5. In a bowl, whisk together the cream of chicken soup, milk, garlic powder, and onion powder until smooth.
6. Pour the mixture evenly over the layered ingredients in the crockpot.
7. Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours, until the potatoes are tender and the sauce is creamy.
8. Stir gently before serving and garnish if desired.

Variations

• Add frozen peas or corn during the last hour for extra color and texture.
• Swap cheddar for Colby Jack or Swiss cheese for a different flavor profile.
• Use cream of mushroom soup instead of cream of chicken for an earthier taste.
• Add a pinch of smoked paprika or thyme for subtle warmth.

Tips

• Slice the potatoes evenly so they cook at the same rate.
• Yukon gold potatoes create a creamier texture, while russets are heartier.
• For extra richness, stir in a splash of heavy cream or a tablespoon of butter during the last 30 minutes of cooking.
• Let the dish rest for a few minutes before serving so the sauce thickens slightly.