Slow Cooker Cheesy Ham & Potato Casserole

Instructions:

1. Spray the inside of the slow cooker generously with nonstick cooking spray.
2. Layer half of the sliced potatoes evenly in the bottom of the slow cooker.
3. Top with half of the diced ham, onion, garlic, and shredded cheeses.
4. In a bowl, whisk together the cream of chicken soup, milk, sour cream, salt, black pepper, and paprika until smooth.
5. Pour half of the sauce evenly over the first layer.
6. Repeat the layers with the remaining potatoes, ham, cheese, and sauce.
7. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are tender.
8. Turn off the slow cooker and let the casserole rest for 10 minutes before serving to allow it to set.

Variations

• Add frozen peas or corn during the last hour of cooking for extra color and texture.
• Substitute Swiss cheese for a classic ham-and-Swiss flavor profile.
• Use cream of mushroom soup instead of cream of chicken for a deeper, earthier taste.
• Add a pinch of dried thyme or rosemary for subtle herbal depth.

Tips

• Slice the potatoes evenly so they cook at the same rate.
• Yukon gold potatoes create a creamier texture, while russets are heartier and more traditional.
• For extra richness, stir in a small amount of cream cheese during the last 30 minutes of cooking.
• Letting the casserole rest before serving helps thicken the sauce and improves texture.