Cheesy Ham and Potato Casserole (Slow Cooker)

Instructions:

1. Lightly grease the inside of the slow cooker with butter or cooking spray.
2. Add the diced potatoes, ham, and chopped onion to the slow cooker and gently mix to combine.
3. In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, melted butter, garlic powder, onion powder, black pepper, and salt.
4. Pour the sauce evenly over the potato and ham mixture, stirring gently to coat everything well.
5. Sprinkle the shredded cheddar cheese evenly over the top.
6. Cover and cook on LOW for 4 to 5 hours, or until the potatoes are tender and the casserole is creamy.
7. Stir gently before serving and garnish with chopped parsley if desired.

Variations

• Substitute cream of mushroom soup for a slightly earthier flavor.
• Add cooked broccoli or peas during the last hour for extra vegetables.
• Use a blend of cheeses such as cheddar and Monterey Jack for added depth.
• Swap ham for cooked chicken or turkey if preferred.

Tips

• Cut the potatoes evenly to ensure they cook at the same rate.
• Avoid lifting the lid too often, as this releases heat and increases cooking time.
• For extra richness, stir in an additional 1/2 cup of shredded cheese during the last 30 minutes of cooking.
• Let the casserole rest for a few minutes before serving to help it set slightly.