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My Secret Weapon for Crazy Days: Slow Cooker Ham & Potatoes
There are days when my to-do list has a to-do list. You know those days. The ones where “what’s for dinner?” feels less like a question and more like a threat.
On those days, I have a secret weapon. I toss a few things in the slow cooker, walk away, and a few hours later, the whole house smells like a warm, cheesy, potato-filled miracle. This isn’t just a recipe; it’s my sanity saver.
What to Grab
No weird, hard-to-find ingredients here. Just the good stuff.
- Potatoes: About 2.5 lbs of Yukon Golds or red potatoes. Their waxy texture holds up great and you don’t even have to peel ’em. A true gift.
- Cooked Ham: Two cups, diced up. Perfect for that leftover holiday ham staring at you from the fridge. A ham steak works just as well.
- Onion: One medium yellow onion, chopped. It basically melts away, leaving behind this amazing savory flavor.
- Garlic: 3-4 cloves, minced. And yes, you should always measure garlic with your heart, so feel free to go nuts.
- Chicken Broth: Around 1 ½ cups. I go for low-sodium because the ham and cheese bring plenty of salt to the party.
- Seasonings: Smoked paprika is my go-to, about a teaspoon. Then a half-teaspoon of black pepper. Go easy on the salt at first.
- Cream Cheese: 4 oz, full-fat. This is the trick for a sauce that’s ridiculously creamy without any of that canned soup stuff.
- Cheddar Cheese: 2 cups, sharp, shredded. Please, for the love of all that is melty, shred it yourself from a block. It’s a game-changer.
- Fresh Herbs: A little chopped parsley or chives at the end wakes everything up.
The Only Gear You Need
You’ve got this. No fancy gadgets required.
- A 6-quart slow cooker (the workhorse)
- A cutting board & knife
- Spoons and cups for measuring
A Quick Look at Cook Times
Low and slow is best for flavor, but high works if you’re in a jam.
| Setting | Approx. Time |
|---|---|
| LOW | 6 to 8 hours |
| HIGH | 3 to 4 hours |
Here’s How It’s Done
This is so easy it almost feels like cheating.
Step 1: Dump the potatoes, ham, and onion into your slow cooker. Sprinkle the garlic right over top.
Step 2: Whisk the broth and seasonings together in a bowl and pour it all over the stuff in the pot. Give it a quick, gentle stir.
Step 3: Lid on. Set it and forget it. Seriously, don’t peek! Opening the lid just adds to the cooking time.
Step 4: About 30 minutes before you’re ready to eat, scatter the cream cheese cubes and 1 ½ cups of the cheddar over the top.
Step 5: Lid back on. Let it all melt into a glorious, bubbly sauce for another half hour or so.
Step 6: Stir it all together, serve it up, and top with that last bit of cheese and a sprinkle of fresh herbs. Done.
A Few Tricks I’ve Learned
I’ve made this more times than I can count. Here are a few things that really make a difference.
Leave the skins on the potatoes. Honestly. Just give them a good scrub. It saves time and adds a nice, rustic texture.
Add the dairy last. It might feel weird to wait, but trust me. Tossing cheese in for an 8-hour cook can make it greasy or weirdly separated. Waiting gives you that perfectly smooth, creamy sauce every single time.
Don’t Have Ham? No Sweat.
This recipe is hard to mess up. Feel free to play around with it.
- Other Meats: Smoked sausage or kielbasa is fantastic. Leftover cooked chicken or turkey works great, too.
- More Veggies: Toss in some carrots or celery at the start. A cup of frozen peas or corn stirred in at the end is also a great move.
- Cheese Swaps: Cheddar is classic, but you’re the boss.
| If you like… | Try this cheese… |
|---|---|
| A nutty, complex flavor | Gruyère or Swiss |
| Something extra-melty | Monterey Jack |
| A little bit of a kick | Pepper Jack |
How to Serve This Masterpiece
This is a full-blown meal in a bowl, so you don’t need much else. But if you want to round it out…
| The Vibe | The Perfect Side |
|---|---|
| Light & Fresh | A simple green salad |
| Classic Comfort | Steamed green beans |
| A Bit Healthier | Roasted broccoli |
About Those Leftovers…
If you somehow have any left, they’re amazing the next day. Store them in an airtight container in the fridge for up to 4 days.
Heads up: the sauce gets super thick when it’s cold. Reheat it in a pan on the stove with a splash of milk or broth to bring it back to life.
A Couple of Questions Answered
Q1. Can I use Russet potatoes?
Ans: You can, but they’re starchier and tend to fall apart. You’ll get more of a thick, stew-like vibe instead of distinct chunks of potato. Still tasty, just different!
Q2. My sauce seems thin. What do I do?
Ans: No problem. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir that in, crank the slow cooker to high, and let it go for another 15-20 minutes. It’ll thicken right up.
Q3. My potatoes are still hard! What gives?
Ans: Ugh, the worst, right? It could be your slow cooker runs a little cool, or maybe your potato chunks were on the hefty side. Just give it more time, checking every 45 minutes or so until they’re tender.
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