Slow Cooker Ham and Potato Casserole

• 3 pounds baby red potatoes, halved
• 1 pound smoked ham, diced
• 1 medium onion, sliced
• 2 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• Salt to taste
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley

Steps

1. 1 Add potatoes, ham, onion, chicken broth, garlic powder, paprika, black pepper, and thyme to the slow cooker.
2. 2 Stir to combine.
3. 3 Cover and cook on low for 4 hours or on high for 2 hours.
4. 4 In a small bowl, mix cheddar cheese, sour cream, and milk until smooth.
5. 5 After the cooking time, dot the top of the casserole with butter.
6. 6 Spread the cheese mixture evenly over the top.
7. 7 Switch the cooker to high and cook, uncovered, for an additional 15 minutes until bubbly.
8. 8 Garnish with fresh parsley before serving.

Nutrition

Tips

• For a richer flavor, use bone-in ham.
• This casserole can be prepared and refrigerated for up to 24 hours before cooking.
• Ensure the potatoes are evenly sized for consistent cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with warm crusty bread for a complete meal.

FAQ