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Ingredients
Scale
- 8 medium sized russet potatoes, peeled and sliced (about ¼ – inch thick)
- 1 teaspoon salt
- ¾ cup diced yellow onion
- 2 cups diced ham (cubed about ½ inch thick)
- 1 ½ cups shredded cheddar cheese
- 10.25 ounce can cream of chicken soup (can use low or no sodium)
- ⅔ cup whole milk
- ¼ teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Lightly spray a 5-6 quart slow cooker with nonstick cooking spray.
- Layer ⅓ of the sliced potatoes at the bottom of the slow cooker.
- Sprinkle ⅓ of the salt over the potatoes.
- Layer ⅓ of the diced onion, ⅓ of the diced ham, and ⅓ of the shredded cheddar cheese on top of the potatoes.
- Repeat the layering process two more times until all ingredients are used.
- In a bowl, whisk together the cream of chicken soup, whole milk, dried thyme, salt, oregano, onion powder, garlic powder, and black pepper until well combined.
- Pour the creamy mixture evenly over the layered ingredients in the slow cooker.
- Cover and cook on high for 4-5 hours or on low for 6-8 hours until the potatoes are tender and the sauce has thickened.
- Turn off the heat and let it sit for 10-15 minutes with the lid removed to thicken the sauce.
Notes
Use low or no sodium cream of chicken soup for a healthier option.
For added flavor, you can incorporate other herbs or spices according to your preference.
If desired, top with additional cheddar cheese during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 255 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg