Out here in the Midwest, we’ve always believed in making something comforting and satisfying out of what’s already in the pantry and freezer. This 5-ingredient slow cooker ham and veggie supper is just that kind of meal. You start with a pile of frozen pre-cooked diced ham right in the bottom of the slow cooker, then add four simple things you probably have on hand—potatoes, mixed vegetables, broth, and a little maple syrup—and let time do the work. It’s the kind of dish I’d put on early in the day before heading out to the garden for Earth Day clean‑up, knowing we’d come back to a warm, hearty meal that honors humble ingredients and avoids waste. Simple, thrifty, and family-friendly, it tastes like the casseroles I grew up on, but with the ease of a modern slow cooker.
Ladle this ham and veggie supper into warm bowls and garnish with a little black pepper or a sprinkle of dried parsley if you like. It’s wonderful with a slice of buttered whole-grain bread, cornbread, or leftover dinner rolls. A simple green salad or sliced fresh apples on the side keeps the meal feeling light and balanced. If you want to stretch it further, serve it over cooked brown rice or barley to echo the Earth Day spirit with hearty whole grains.
5-Ingredient Slow Cooker Ham & Veggie SupperServings: 4-6
Ingredients
3 cups frozen pre-cooked diced ham
4 cups diced potatoes (about 4 medium russet or Yukon Gold potatoes)
3 cups frozen mixed vegetables (such as peas, carrots, corn, and green beans)
3 cups low-sodium chicken or vegetable broth
3 tablespoons pure maple syrup or honey
Directions
Place the frozen pre-cooked diced ham in an even layer on the bottom of the slow cooker. It’s fine if the pieces are stuck together; they will separate as they cook.
Add the diced potatoes on top of the ham, spreading them out evenly. There is no need to peel the potatoes if you scrub them well; the skins add a bit of rustic texture and extra nutrients.
Pour the frozen mixed vegetables over the potatoes, keeping an even layer so everything cooks at about the same rate.
In a measuring cup or small bowl, stir the broth together with the maple syrup or honey until well combined. Pour this mixture evenly over the ham and vegetables in the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are tender when pierced with a fork and the ham is hot all the way through.
Once everything is cooked, gently stir from the bottom to distribute the ham and vegetables evenly. Taste and, if desired, add a pinch of salt and some black pepper, keeping in mind that the ham and broth already provide saltiness.
Serve hot in bowls, making sure each serving gets a good mix of ham, potatoes, and vegetables. Refrigerate leftovers promptly and enjoy within 3 to 4 days, reheating until steaming hot before serving again.
Variations & Tips
For a creamier version, stir in 1/2 to 1 cup of half-and-half or evaporated milk during the last 20 to 30 minutes of cooking, just until warmed through. If you prefer a thicker, stew-like consistency, lightly mash some of the potatoes against the side of the slow cooker with a spoon right before serving. To lean into Earth Day and reduce waste, use whatever vegetables you have: odds and ends of frozen peas, corn, green beans, or even leftover cooked carrots can all be added in place of the mixed vegetables (add cooked leftovers in the last hour so they don’t get mushy). For extra flavor, you can sprinkle in 1 teaspoon of dried Italian seasoning or thyme along with the broth, or add a small chopped onion with the potatoes if you have one on hand. If you need to watch sodium, choose low-sodium broth, taste before adding any extra salt, and keep in mind ham is already salty. Food safety tips: Always start with fully cooked ham from a reliable source, and keep it frozen until you are ready to cook. Do not thaw ham or other ingredients at room temperature; they should go straight from the fridge or freezer into the slow cooker. Make sure the slow cooker is set to LOW or HIGH immediately after assembling so the food moves quickly through the temperature “danger zone” (40°F to 140°F). Once the cooking time is finished, keep the slow cooker on WARM for no more than 2 hours, then cool leftovers quickly in shallow containers and refrigerate within 2 hours. Reheat leftovers to at least 165°F before serving.
