Crockpot Ham and Potato Casserole: Irresistible 6-Ingredient Comfort

There’s nothing quite like coming home to the smell of a hearty meal that’s been simmering away all day. This Crockpot Ham and Potato Casserole is my family’s go-to comfort food – the kind of dish that makes everyone gather around the kitchen the second they walk through the door. I’ve been making variations of this recipe for years (ever since my oldest was in diapers!), and I can tell you it’s foolproof. The crockpot does all the work while you’re busy living your life, transforming simple ingredients into something magical. On crazy weeknights when I’m shuffling between soccer practice and homework help, this casserole saves the day every time. The potatoes get meltingly tender, the ham adds just the right amount of salty goodness, and that creamy, cheesy sauce? Absolute perfection. Trust me, after one bite, this will become your new favorite “set it and forget it” dinner too.

Why You’ll Love This Crockpot Ham and Potato Casserole

This recipe checks all the boxes for busy home cooks like us. Here’s why it’s become my weeknight hero:

• Set it and forget it magic: Just layer everything in the crockpot in the morning, and come home to a ready-to-eat dinner that smells amazing.
• Comfort food perfection: The slow cooking makes the potatoes melt-in-your-mouth tender while the ham gets beautifully infused with all those creamy, cheesy flavors.
• Clever kitchen hack: It’s the perfect way to use up leftover ham from holiday dinners – no more wasting good meat!
• Endlessly adaptable: Throw in whatever veggies you have on hand – I often add frozen peas or carrots when I want extra nutrition.

Seriously, if you’re looking for a no-fuss meal that tastes like you spent hours in the kitchen, this is it.

Ingredients for Crockpot Ham and Potato Casserole

Gather these simple ingredients – you probably have most in your kitchen right now:

• Protein: 2 cups diced ham (about 12 oz, leftovers work great!)
• Veggies: 4 cups peeled & diced potatoes (2 large russets), ½ cup diced onion
• Dairy: 1 cup shredded cheddar cheese (packed), ½ cup milk (whole or 2%)
• Pantry staples: 1 can (10.5 oz) cream of chicken soup, ½ tsp each black pepper & garlic powder

Ingredient Notes and Substitutions

Here’s where you can make it your own! Cream of mushroom soup works beautifully if you’re vegetarian. Need more veggies? Toss in frozen peas or diced carrots when layering. For the ham, I’ve used everything from holiday leftovers to thick deli slices – just chop whatever you’ve got. The cheese? Sharp cheddar is my favorite, but Swiss or Colby Jack are delicious too. (P.S. – If you’re like me and forget to peel potatoes sometimes, just scrub them really well – the skins add nice texture!)

How to Make Crockpot Ham and Potato Casserole

Okay, let’s get cooking! This is seriously one of the easiest recipes in my rotation – just follow these simple steps:

1. Prep your crockpot: Give the inside a quick spray with cooking oil or rub with butter. Trust me, you don’t want to skip this step – nothing’s worse than scrubbing baked-on cheese later!
2. Layer the goods: Toss in your diced potatoes first, then the ham and onions. I like to mix them right in the crockpot with my hands – it’s oddly satisfying!
3. Whisk the sauce: In a bowl, mix together the cream of chicken soup, milk, black pepper and garlic powder until smooth. No lumps allowed!
4. Pour it on: Drizzle that creamy mixture evenly over everything in the crockpot. Don’t stir – let the magic happen!
5. Cook low and slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The potatoes should be fork-tender when done.
6. Cheese time! Sprinkle the shredded cheddar over the top, put the lid back on for 5-10 minutes just to let it melt into gooey perfection.

That’s it! Your house will smell incredible, and dinner’s ready with practically zero effort. My kids always come running when they hear me lifting that crockpot lid.

Tips for Perfect Crockpot Ham and Potato Casserole

Here are my hard-earned secrets for casserole success:

• Dice evenly: Cut potatoes into ½-inch cubes so they cook uniformly – nobody wants half-mushy, half-crunchy potatoes!
• Stir if you’re home: If you’re around halfway through cooking, give it a gentle stir to redistribute the sauce (but no worries if you can’t – it’ll still be delicious).
• Check doneness: Potatoes should pierce easily with a fork. If they’re still firm, cook another 30 minutes.
• Cheese hack: For extra melty goodness, mix half the cheese into the sauce and save half for topping.

Remember – crockpots vary, so the first time you make this, check it an hour before the minimum cook time just to be safe!

Serving Suggestions for Crockpot Ham and Potato Casserole

This hearty casserole is practically a meal on its own, but I love rounding it out with a few simple sides. A crisp green salad with tangy vinaigrette cuts through the richness perfectly – my kids actually eat their greens when they’re served alongside this! Crusty bread is non-negotiable in our house for soaking up every last bit of that creamy sauce. On busy nights, I’ll often just steam some broccoli or green beans right in the microwave while the cheese melts. For presentation (and because it makes me feel fancy), I’ll sprinkle chopped fresh parsley or green onions on top – though my husband always adds another handful of shredded cheese, because why not?

Storing and Reheating Crockpot Ham and Potato Casserole

Leftovers? Lucky you! This casserole keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container. When reheating, I’ve found a splash of milk brings back that creamy texture perfectly. Microwave individual portions for about 2 minutes (stir halfway), or warm the whole batch in the oven at 350°F for 15-20 minutes covered with foil. Heads up – I don’t recommend freezing this one because the dairy can get grainy when thawed. But honestly, in my house, leftovers rarely last more than a day – my teenagers keep sneaking “just one more bite” every time they pass the fridge!

Crockpot Ham and Potato Casserole FAQs

I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often:

Can I use fresh potatoes instead of pre-peeled?
Absolutely! Just scrub them well and dice them evenly. Fresh potatoes might need an extra 30 minutes to get perfectly tender since they’re not processed like store-bought pre-peeled ones.

Can I prep this the night before?
You bet! Layer everything in the crockpot insert (without turning it on), cover tightly with plastic wrap, and refrigerate overnight. In the morning, just remove the plastic, pop it in the base, and cook as directed (might need 15 extra minutes since it’s cold).

What if I don’t have cream of chicken soup?
Cream of mushroom works great (that’s actually how my mom always made it). For a homemade version, mix 1 cup milk with 2 tbsp flour, 2 tbsp butter, and 1 tsp chicken bouillon – whisk until smooth.

Can I use frozen potatoes?
I’ve done it in a pinch! Thaw them first and pat dry – they’ll release more liquid so you might want to reduce the milk by 1/4 cup.

Nutritional Information

Here’s the scoop on what’s in each comforting serving (remember, estimates vary based on your specific ingredients and brands):

• Calories: 320
• Fat: 12g (6g saturated)
• Protein: 18g
• Carbs: 35g (3g fiber, 3g sugar)
• Sodium: 890mg

Not bad for such a satisfying meal, right? The protein from the ham keeps you full, while the potatoes give you that good carb energy. I always tell my kids it’s like a hug in bowl form!

Share Your Crockpot Ham and Potato Casserole

I’d love to see your version of this cozy dish! Snap a pic of your cheesy masterpiece and tag me on Instagram – nothing makes me happier than seeing how you’ve made this recipe your own. Did you add extra veggies? Try a different cheese? Leave a comment below and let me know how it turned out. Happy slow cooking, friends! You can also find more inspiration on my Pinterest page.

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