Ham and Potato Crockpot Recipes That Save Busy Weeknights

Set it and forget it comfort for hectic weeknights: minimal prep, budget-friendly staples, and big flavor without babysitting the stove.

You want warm, comforting food that tastes like grandma cooked it, but your calendar says otherwise. The secret? Load the slow cooker in the morning, return to a bubbling pot of savory ham and tender potatoes at night. No juggling pans, no last-minute grocery runs—just real dinner that hits like a restaurant but costs like pantry staples. And yes, it’s the kind of meal that makes leftovers a power move, not a compromise.

What Makes This Special

It’s hands-off. Prep takes 10–15 minutes, then your slow cooker does the heavy lifting while you live your life. It’s budget-friendly. Potatoes, ham, and broth stretch into a generous, satisfying meal without fancy ingredients. It’s customizable. Prefer creamy? Cheesy? Brothy? We’ll dial it in your way and avoid common slow-cooker mistakes.

Plus, the combo of smoky ham and starchy potatoes creates that cozy, stick-to-your-ribs magic—without wrecking your schedule. Want a one-pot dinner that feeds a crowd and reheats like a champ? This is your new weeknight ally, FYI.

What You’ll Need (Ingredients)

• 2 lbs potatoes (Yukon Gold for creamy; Russet for fluffy), peeled and diced 1/2-inch
• 2 cups cooked ham, diced (leftover holiday ham or ham steak)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 1 cup evaporated milk or whole milk (for creaminess)
• 1/2 cup heavy cream (optional, richer texture)
• 1 cup shredded sharp cheddar (optional, for cheesy version)
• 2 tbsp unsalted butter
• 1 tbsp Dijon mustard (adds depth)
• 1 tsp smoked paprika
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 bay leaf (remove before serving)
• 1/2 tsp black pepper
• Salt to taste (go light—ham is salty)
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional thickener)
• 2–3 tbsp chopped fresh parsley or chives, for garnish
• Optional add-ins: 1 cup diced carrots or celery, 1 cup corn, 1/2 tsp red pepper flakes

Cooking Instructions

1. Prep the potatoes. Peel and dice into 1/2-inch cubes. Rinse under cold water for 30 seconds to remove excess starch (this helps prevent gumminess).
2. Layer the base. Add potatoes, onion, garlic, and optional carrots/celery to the crockpot. Scatter diced ham over the top.
3. Combine liquids and seasonings. In a bowl, whisk broth, evaporated milk, Dijon, paprika, thyme, pepper, and butter (melt first). Pour evenly over the crockpot contents. Add the bay leaf.
4. Set and cook. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are tender. Stir once around halfway if you’re home; if not, no worries.
5. Thicken (optional). If you want a stew-like texture, stir in the cornstarch slurry and cook for another 15–20 minutes until the sauce coats a spoon. Prefer brothy? Skip this step.
6. Finish creamy/cheesy. For a richer finish, stir in heavy cream and cheddar during the last 10 minutes, letting the cheese melt smoothly. Taste and adjust salt carefully—remember, ham brings salt.
7. Garnish and serve. Remove bay leaf. Sprinkle parsley or chives. Spoon into bowls and accept compliments like you trained for them.

Storage Tips

• Refrigerate: Cool and store in airtight containers for up to 4 days. The flavor deepens overnight—win-win.
• Freeze: Best frozen without dairy or cheese mixed in. Freeze the base (ham, potatoes, broth) for up to 3 months; add cream/cheese after reheating.
• Reheat: Stovetop over medium-low, adding a splash of broth or milk if thick. Microwave in short bursts, stirring between. Avoid boiling—dairy can split.
• Meal prep tip: Portion into single-serve containers for grab-and-go lunches. Your future self says “thanks.”

Health Benefits

Potatoes deliver potassium, vitamin C, and fiber, especially if you keep some peel on. They provide steady energy without sugar spikes when paired with protein and fat. Ham offers protein that keeps you fuller longer and helps muscle recovery after workouts.

Use low-sodium broth and lean ham to keep sodium in check. Add veggies (carrots, celery, peas) for extra micronutrients and volume. Balance the richness by serving with a crunchy salad or steamed greens—yes, we’re adults now, apparently.

Pitfalls to Watch Out For

• Over-salting. Ham varies in saltiness. Season lightly early, then adjust at the end. It’s easier to add than subtract—sadly.
• Mushy potatoes. Dice evenly and avoid overcooking. Waxy potatoes (Yukon Gold) hold shape better than Russet.
• Curdled dairy. Add cream and cheese near the end on LOW heat. High heat plus dairy equals sad sauce.
• Watery texture. If it’s thin, use a cornstarch slurry or mash a few potatoes into the broth to thicken naturally.
• Bland flavor. Don’t skip Dijon, paprika, and herbs. Those small details make it taste intentional, not accidental.

Variations You Can Try

• Loaded Baked Potato Style: Finish with cheddar, sour cream, and crumbled bacon. Green onions on top for that diner vibe.
• Southwestern Twist: Add corn, black beans, cumin, and chili powder; garnish with cilantro and a squeeze of lime.
• Ham Hock & Rustic Broth: Use a smoked ham hock for deeper flavor. Remove bone before serving; shred meat back in.
• Dairy-Free Comfort: Swap milk/cream for unsweetened oat milk or coconut milk. Thicken with slurry; skip cheese.
• Herby Farmhouse: Load in rosemary and thyme, and finish with a knob of butter and cracked pepper. Simple, elegant.
• Veggie-Packed: Stir in peas and spinach at the end for color and nutrition. They’ll wilt perfectly without turning to mush.
• Cheesy Au Gratin: Layer potatoes and ham, then finish with Gruyère or cheddar and a sprinkle of Parmesan.

FAQ

What kind of potatoes work best?

Yukon Golds hold their shape and create a naturally creamy texture without falling apart. Russets break down more, which can be great if you like a thicker, stew-like style. Red potatoes can work, but they tend to stay firmer and may feel waxy—choose based on your preferred texture.

Can I use leftover holiday ham?

Absolutely. This is the perfect way to repurpose leftovers. Dice or shred it, trim tough edges, and toss it in. If your ham was glazed, expect a touch of sweetness—balance it with extra Dijon or a squeeze of lemon at the end.

How do I prevent the dairy from curdling?

Keep dairy out until the last 10–15 minutes. Add cream and cheese on LOW heat and avoid boiling. Evaporated milk is more stable than regular milk, IMO, and handles slow cooking better.

Can I make this overnight?

Yes, if you use the LOW setting and choose waxy potatoes like Yukon Gold. Set it for 6 hours, then the keep-warm function for up to 2 hours. If your slow cooker runs hot, consider a smart plug or a timer to avoid overcooking.

Is there a way to make it gluten-free?

Definitely. Skip flour and use a cornstarch slurry to thicken. Everything else here is naturally gluten-free—just double-check your broth and mustard labels.

How do I convert this to the Instant Pot?

Add all ingredients except cream and cheese. Pressure cook on High for 5 minutes with a natural release for 10 minutes, then quick release. Stir in cream and cheese on sauté at the end and thicken as needed.

Can I use frozen diced potatoes?

Yes, but expect a slightly softer texture. Don’t thaw—add them frozen and reduce total cook time by about 30 minutes. Taste and adjust seasoning since frozen potatoes can dilute flavor.

Should I sear the ham first?

Optional. Searing diced ham in a skillet with a little butter adds extra browning and depth. If you’re short on time, skip it—slow cooking still extracts plenty of flavor.

What’s the best way to thicken without cornstarch?

Mash some of the cooked potatoes right in the pot with a spoon or potato masher. The starch naturally thickens the broth, creating a silky texture without extra thickeners.

What can I serve with this?

Crusty bread or buttered rolls, a crisp green salad, and something bright like pickled onions or a lemony slaw. The acidity cuts through the richness and keeps the meal balanced.

Wrapping Up

Weeknights don’t need another chaotic “what’s for dinner” moment—they need systems. This slow cooker ham and potato combo is a set-and-forget system that pays off in comfort and consistency. Use the base, tweak the texture, and make it yours. Next time you’re slammed, you’ll still eat like you planned ahead—because you did.