Instructions:
Lightly grease the inside of the crockpot.
Layer half of the sliced potatoes in the bottom of the slow cooker.
Top with half of the diced ham and onion.
Sprinkle with half of the garlic powder, pepper, and cheese.
Repeat layers with remaining potatoes, ham, onion, seasoning, and cheese.
In a bowl, whisk together the cream of chicken soup and milk until smooth.
Pour mixture evenly over the layered ingredients.
Dot the top with butter cubes.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
Stir gently before serving.
Serving Tips
Serve with a green salad or steamed vegetables for a complete meal.
Leftovers reheat well and thicken even more the next day.
Variations
Add peas or corn during the last hour for extra texture.
Substitute cream of mushroom soup for a deeper flavor.
Use smoked ham for a richer taste.
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