This little 4-ingredient slow cooker supper was born the week after Christmas, when the fridge was full of leftover ham and everyone was tired of fussing in the kitchen. It reminds me of the kind of thrifty, stick-to-your-ribs meals my mother used to pull together on the farm with whatever was on hand. You simply dump diced leftover ham into the crockpot with potatoes, cream of chicken soup, and shredded cheese, then let it putter away while you get on with your day. By suppertime you’ve got a creamy, cheesy ham and potato dish so comforting that it tends to get requested again and again.
Serve this creamy ham and potato dish with a simple green vegetable to balance the richness—steamed green beans, buttered peas, or a tossed salad all work nicely. Warm dinner rolls or a slice of crusty bread are perfect for soaking up the cheesy sauce. A dish of applesauce or a small fruit salad on the side adds a bit of sweetness and brightness, the way we always did after big holiday meals in the Midwest.
4-Ingredient Slow Cooker Ham & Cheesy PotatoesServings: 6
Ingredients
3 cups diced leftover cooked ham
1 (32-ounce) bag frozen diced hash brown potatoes, thawed
1 (10.5-ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese, divided
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray.
Spread the diced leftover ham in an even layer on the bottom of the slow cooker, so it looks like a good, hearty blanket of ham.
Add the thawed diced hash brown potatoes on top of the ham and gently toss them together right in the crock so the ham is scattered throughout.
In a medium bowl, stir together the condensed cream of chicken soup and 1 1/2 cups of the shredded cheddar cheese until well combined. The mixture will be thick.
Spoon the soup and cheese mixture over the ham and potatoes, then use the back of the spoon to spread it out as evenly as you can. It doesn’t have to be perfect; the heat will help it melt and settle in.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 hours, until the potatoes are tender and the edges are bubbling.
During the last 15 minutes of cooking, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, cover again, and let it melt.
Give everything a gentle stir before serving to pull the creamy sauce through the ham and potatoes. Taste and, if you like, add a pinch of black pepper or a little extra cheese right at the table.
Variations & Tips
If your leftover ham is especially salty, you may not need any extra seasoning at all—taste before adding salt. For a slightly smokier flavor, you can use smoked cheddar or a sharp cheddar blend in place of regular cheddar. If you don’t have frozen diced hash browns, peel and dice about 6 medium russet potatoes; just know they may need a little extra time to become tender. Cream of mushroom or cream of celery soup can stand in for the cream of chicken if that’s what you keep in your pantry, giving the dish a slightly different but still cozy flavor. To stretch the meal for a larger family, stir in an extra cup of potatoes and a splash of milk or cream along with the soup and cheese. Leftovers reheat well in the oven, covered, at 325°F until warmed through, and they make a fine next-day breakfast alongside a fried egg—very much the way we used to turn Sunday supper into Monday morning fuel on the farm.
