Some nights call for the kind of dinner you can throw together in minutes, set on the counter, and forget about until everyone is suddenly starving. This slow cooker supper leans hard on a few grocery-store shortcuts, which is exactly why it works so well for busy weekdays. Using shaved deli ham gives it plenty of savory flavor in every bite, and the slow cooker does the heavy lifting while you get on with the rest of the day.
This is rich and cozy on its own, but I like to serve it with something fresh and simple to balance it out, like steamed green beans, a crisp salad, or roasted broccoli. If you want to stretch the meal a little further, warm dinner rolls or buttered toast are great for scooping up the creamy, cheesy sauce, and a little fruit on the side makes it feel especially family-friendly.
Slow Cooker 5-Ingredient Cheesy Ham and Potato Casserole
Servings: 6
Ingredients
1 pound shaved deli ham
Directions
1. Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick spray if you like easier cleanup. Add the frozen diced hash browns and shaved deli ham, separating the ham a bit with your hands so it is not clumped in one spot.
2. In a medium bowl, stir together the cream of chicken soup, sour cream, and 1 1/2 cups of the shredded cheddar cheese until well combined.
3. Spoon the creamy mixture over the potatoes and ham in the slow cooker. Gently stir until everything is evenly coated, then spread it into an even layer.
4. Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours, until the potatoes are tender and the casserole is hot throughout.
5. Sprinkle the remaining 1/2 cup cheddar cheese over the top, cover again, and let it sit for 10 to 15 minutes until the cheese is melted. Scoop and serve warm.
Variations & Tips
Add a little seasoning: If your pantry is not strictly part of the five-ingredient count, a little black pepper, garlic powder, or dried onion can wake up the whole casserole. Ham and soup both bring salt, so taste before adding any extra.
For a crispier finish: Slow cookers do soft and creamy best, so if you want a more baked-casserole feel, transfer the cooked mixture to a broiler-safe dish, top with extra cheese, and broil for a couple of minutes until bubbly and lightly golden.
Make-ahead tip: On extra busy mornings, combine the soup, sour cream, and cheese the night before and keep it covered in the fridge. The next day, all you have to do is layer everything in the slow cooker and turn it on.
Swap the soup if needed: Cream of mushroom or cream of celery both work well here if that is what you already have in the pantry. The flavor will shift a little, but the texture stays nice and creamy.
