Ham and Potato Crockpot Recipes for Weeknight Wins

Set it, forget it, and come home to comfort: smoky ham, tender potatoes, and a creamy finish with minimal prep and wallet-friendly.

You want dinner that practically makes itself, tastes like grandma cooked it, and costs less than takeout. This is that move. The crockpot turns humble ham and potatoes into a rich, cozy meal while you get your life together. Minimal chopping, no babysitting, huge payoff. If “more time, less stress” had a flavor, it would be this.

Why This Recipe Works

Slow cooking turns starchy potatoes silky and makes ham melt-in-your-mouth without drying out. The flavors concentrate over hours, so you get that “been simmering all day” vibe without lifting a finger. A simple, creamy finish ties everything together and makes it feel special—even on a Tuesday.

• Low-and-slow equals tender: Potatoes release starch gradually, thickening the sauce naturally.
• Ham brings built-in flavor: Smoky, salty, and savory—your seasoning work is already halfway done.
• Layering matters: Aromatics under, potatoes mid, ham on top ensures even cooking and no mushy mess.
• Dairy at the end: Add cream or cheese late so it stays velvety instead of curdled. FYI, patience pays.
• Set-and-forget convenience: You prep in 10–15 minutes, the crockpot handles the rest. Easy ROI.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (Russets work; Yukons hold shape better).
• 1.5 pounds cooked ham, diced (leftover holiday ham is perfect; thick-cut deli ham works too).
• 1 medium yellow onion, diced.
• 3 cloves garlic, minced.
• 2 cups low-sodium chicken broth (or vegetable broth).
• 1 cup milk (whole or 2%), or use half-and-half for richer texture.
• 4 ounces cream cheese, softened and cubed (optional, for extra creaminess).
• 2 tablespoons butter.
• 2 tablespoons flour (or 1 tablespoon cornstarch, for gluten-free).
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped).
• 1 teaspoon smoked paprika (optional, but excellent).
• 1/2 teaspoon black pepper.
• Salt to taste (start light; ham is salty).
• 1 teaspoon Dijon mustard (optional; brightens the sauce).
• 1 cup shredded cheddar or Gruyère (optional, for a cheesy finish).
• 2 tablespoons chopped parsley or scallions, for garnish.

Cooking Instructions

1. Prep the base: Add onion and garlic to the bottom of a 6-quart slow cooker. This creates a flavorful bed and prevents sticking.
2. Load the potatoes: Scatter the cubed potatoes evenly over the aromatics.
3. Top with ham: Add diced ham over the potatoes. Keep it in an even layer for consistent heating.
4. Whisk the sauce: In a bowl, whisk broth, milk, thyme, smoked paprika, black pepper, and Dijon. Set aside.
5. Make a quick roux: Melt butter in a small pan, stir in flour, cook 1 minute. Whisk in 1/2 cup of the sauce to smooth, then add back to the bowl. This prevents lumps and gives the crockpot a head start.
6. Pour and cover: Pour the sauce over everything. Cover and cook 6–8 hours on Low or 3–4 hours on High, until potatoes are fork-tender.
7. Add creaminess at the end: In the last 30 minutes, stir in cream cheese. Let it melt and thicken. Do not add dairy early or it can curdle. TBH, waiting is worth it.
8. Adjust texture: If you want it thicker, mash a few potato cubes right in the pot, then stir. If too thick, splash in warm broth or milk.
9. Cheesy finish (optional): Sprinkle cheddar or Gruyère over the top, cover for 10 minutes until melted and bubbly.
10. Taste and serve: Add salt if needed—go slow, ham is salty. Garnish with parsley or scallions. Ladle into bowls and enjoy your “I barely cooked” masterpiece.

Storage Instructions

Cool leftovers to room temp within 1 hour. Transfer to airtight containers and refrigerate for up to 4 days. Reheat gently on the stove over medium-low, or in the microwave in short bursts, stirring between rounds.

Freezing works if you skip the cheese and use half-and-half instead of straight milk to minimize separation. Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat slowly, adding a splash of broth if needed.

Pro tip: Store garnish separately, and add fresh herbs after reheating for a brighter finish. Because wilted parsley is… not it.

Why This is Good for You

Balanced comfort food? Yes. You get protein from ham, potassium and fiber from potatoes, and calcium from the dairy. It’s hearty without being overcomplicated.

You control salt and fat by choosing low-sodium broth and adjusting dairy amounts. IMO, that beats mystery takeout. Plus, cooking once for multiple meals saves time, money, and sanity—arguably the most important macros.

And let’s be real: a warm, satisfying dinner lowers stress after a long day. That’s health, too.

Avoid These Mistakes

• Dumping dairy at the start: It can split. Add cream cheese and cheese in the final 30 minutes.
• Over-salting early: Ham already brings salt. Always taste at the end before adding more.
• Cutting potatoes too big: Giant chunks cook unevenly. Stick to 1-inch cubes for predictable tenderness.
• Skipping the roux: It’s two minutes of work that prevents a thin, watery sauce. Worth it.
• Overcrowding the pot: A jam-packed crockpot cooks unevenly. Use a 6-quart or cook a smaller batch.
• Lifting the lid often: Each peek dumps heat and adds 15–20 minutes to cook time. Eyes on the prize, not the pot.

Recipe Variations

• Cheesy Loaded Style: Stir in sour cream with the cream cheese, top with cheddar, bacon crumbles, and chives. Yes, it’s extra. Yes, it’s worth it.
• Smoky Southwest: Add diced green chiles, cumin, and a pinch of chili powder. Finish with pepper jack and cilantro.
• Herby Mustard: Up the Dijon to 1 tablespoon and add fresh thyme and rosemary. Great with Gruyère.
• Veggie Boost: Add diced carrots and celery under the potatoes. They’ll soften perfectly and add sweetness.
• Dairy-Free: Use full-fat coconut milk or an unsweetened oat creamer; thicken with cornstarch slurry at the end.
• Gluten-Free: Swap flour for cornstarch (mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in near the end).
• Soupier Version: Add an extra 1 cup of broth and finish with a splash of cream. Serve with crusty bread.
• Instant Pot Shortcut: Sauté onion/garlic with butter, add potatoes, ham, and sauce. Pressure cook 6 minutes, quick release, then stir in cream cheese and cheese on “Keep Warm.”

FAQ

Can I use raw ham or do I need pre-cooked?

Use pre-cooked ham (leftover baked ham, thick-cut deli ham, or smoked ham steak). Raw ham can work, but it will release more liquid and requires longer cooking, so your sauce may be thinner unless you adjust with a thicker roux.

Do I have to peel the potatoes?

Nope. If you like rustic texture, scrub well and keep the skins on. Yukon Gold skins are thin and tender; Russet skins are tougher, so peel those unless you enjoy more chew.

How do I prevent the sauce from curdling?

Add dairy (cream cheese, cheese, milk-heavy mixes) in the final 30 minutes on Low and avoid boiling. Stir gently, and if you’re using milk instead of half-and-half, keep the heat moderate and time short.

Can I make this recipe ahead?

Absolutely. Assemble everything except dairy in the crock insert, cover, and refrigerate up to 24 hours. In the morning, place it in the base and start cooking. Add cream cheese/cheese near the end as directed.

What size slow cooker should I use?

A 6-quart cooker is ideal for the amounts listed. For a 4-quart, reduce the recipe by about 25–30% so heat circulates well and cook times stay realistic.

Can I use frozen diced potatoes?

Yes, add them directly from frozen. Expect a bit more water; compensate by increasing the roux slightly or using half-and-half instead of milk for better body.

How can I thicken it if it’s too thin?

Mash a few potatoes in the pot and stir. Or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, then cook 10–15 minutes more. Easy fix.

What should I serve with it?

Crusty bread, a simple green salad, or roasted broccoli all play well. If you’re feeling fancy, add a quick apple-cabbage slaw for a fresh, tangy counterpoint.

In Conclusion

When life gets busy, you want a dinner that behaves: reliable, affordable, and ridiculously tasty. This slow cooker ham-and-potato classic checks every box and leaves you with leftovers that reheat like a dream. Set it tonight, win tomorrow, and let your crockpot finally earn its counter space. Dinner? Handled.