Our cheesy slow cooker ham and potato casserole is the ultimate comfort food. With hash browns, a creamy sauce, ham, and stuffing mix, you can throw it together in a matter of minutes and let it cook all day until you’re ready to eat.
What You’ll Love About This Recipe
I am always on the lookout for easy and delicious slow cooker meals, and this one definitely falls into that category! It was so simple to throw together, and our whole family loved it. This casserole recipe makes a lot, but the leftovers are still delicious the next day, making it a great recipe to make for church potlucks or any gathering where you need to feed a crowd.
Key Ingredients
Frozen hashbrowns and cooked ham make up the main part of this crockpot ham recipe. You will use frozen hash browns (they will thaw while in the slow cooker) and any diced cooked or leftover ham you have.
Use shredded cheddar cheese and condensed soup to make the creamy base of this crockpot recipe. Then top everything off with a delicious stuffing mix topper!
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make This Ham and Potato Casserole
Slow Cooker Instructions
- Spray a 6-quart slow cooker with nonstick spray or use a liner.
- In a large bowl, combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham.
- Add mixture to the slow cooker, sprinkle stuffing mix over the top, and drizzle with melted butter.
- Cover and bake the casserole on low for 5–6 hours or high for 2–4 hours.
Oven Baked Instructions
- Preheat oven to 350℉. Spray a 9×13 pan with nonstick cooking spray.
- In a large mixing bowl, combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham and place in the casserole dish. Sprinkle stuffing mix overtop, then drizzle with melted butter. Cover with aluminum foil.
- Bake for an hour until bubbly. Serve warm.
Recipe Variations
- Add in your favorite frozen veggies (we love green beans or peas)
- Add in fresh chopped onions and green peppers (we think they taste best if they’re sauteed first)
- Substitute crushed cornflakes for the stuffing
- Substitute cubed chicken for the ham steak
- Add a little garlic powder or smoked paprika to the creamy sauce for added flavor
Freezer Meal Modification
This is a great casserole to an easy recipe to make into a freezer meal. In a freezer-safe 9×13 pan, follow steps 1 and 2 above, without adding the stuffing on top (and without cooking it). Freeze for up to 30 days. Thaw in the fridge for 24 hours, then cook as directed on the oven directions above (adding the stuffing and butter before cooking), or cook in the slow cooker (adding the stuffing and butter before cooking) according to recipe directions.
Enjoy More Delicious Pork Main Dishes
Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.
- Slow Cooker Cilantro Lime Pork Tacos
- Slow Cooker Citrus Pork Tacos
- Slow Cooker Company Pork Roast
- Slow Cooker Cranberry Pork Loin
- Slow Cooker Creamy Ranch Pork Chops
- Slow Cooker Fall Off The Bone BBQ Ribs
- Slow Cooker Ham with Maple Glaze
- Slow Cooker Herb Pork Roast
- Slow Cooker Honey Baked Ham
Slow Cooker Ham and Potato Casserole Recipe
Ingredients
- 1 (30 ounce) package frozen hash brown potatoes, (cubed or shredded)
- 1 Tablespoon dried minced onion
- 1 teaspoon salt
- 8 ounces sour cream
- 1 (10.75 ounce) can reduced fat cream of chicken soup
- 2 cups shredded cheddar cheese
- 2 cups cooked diced ham, (ham leftovers are perfect for this recipe!)
- 4 Tablespoon butter, (melted)
- 1 (6 ounce) package herb-seasoned stuffing mix
Instructions
- Spray slow cooker with non-stick cooking spray.
- Combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham and place in slow cooker. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing.
- Cover and cook on low for 4-5 hours or high 2-3 hours.
Notes
- Add in your favorite frozen veggies (we love green beans or peas)
- Add in fresh chopped onions and green peppers (we think they taste best if they’re sauteed first)
- Substitute crushed corn flakes for the stuffing
- Substitute cubed chicken for the ham
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I was thinking “Gosh, maybe I want this cookbook.” I followed the link and thought, “$9.99 is a great price.” When I saw shiping was $10.99 I decided to look elsewhere. It still looks like a great book and I can’t wait to try this recipe. MMMMMM! All our favorite ingredients.
check amazon! they have it. 🙂
Looks absolutely delicious!!! I’m so hungry, now! I’m gonna go get the stuff and try this, I love easy crock pot meals.
This is so good! We are a family of 5 but with 3 little ones we hardly make a dent, so I usually package leftovers in aluminum lidded containers and store in the freezer for when a friend needs a meal (post baby, illness, etc). It never takes long.
I do substitute Greek yogurt for the sour cream for a (little) added nutritional value. I also use 2% cheddar cheese, and light butter (I have even used the spray butter).
LOVE your site!
I put this together this morning, as I was heading to a quilt class for the day! What a nice treat to come home to dinner completed. It was so good that I am taking it to a pot luck next week at the quilt shop!!
I have a box of stove top chicken stuffing. Would that work too?
I made this for Christmas with our family. I left out the ham since we were making your honey mustard ham also. It was a hit! I will say that I couldn’t use all the cheese since the whole recipe hardly fit into my 4qt crock pot. Excellent side dish without the meat.
Tried in crock pot but I think I:ll just bake in 9 x 13 next time. Didn’t think stuffing improved it.
This was pretty good! I wasn’t a fan of the stuffing on top.. I think next time I will leave that off.
How can I get the nurtrition info for your recipes?
Not a fan of the stuffing on top. Think I’ll stick with my own recipe. Much better.
whats your reciepe kellie
Have this ready to go in my crock pot, but have a question about the stuffing. All I could find post holiday was stove top 6 oz box herb flavored. I am guessing that the bread crums are all that are being used sprinkled on top for the crunch. Can you clarify?
PS Love your site. I have made several of your recipes since I discovered it.
Hi Kerie, Does your stuffing box come with a seasoning packet? If it does you can add that to your dry bread crumbs for flavoring. If it seems strong just had half of the seasoning packet. Or you can just add the dry bread crumbs in by themselves without the seasoning packet. Hope this answers your question. The seasoning packet will give it some flavor, but you don’t want it to overpower the taste. Thanks so much for stopping by our blog and have a terrific day!
My family loves this! We are having it for dinner tonight! The first time I made it accidentally used cream of chicken with herbs, I was good just a little to herb(Y)
I tried this recipe with left over ham from Easter. My husband and I enjoyed it (my son not so much but he’s the pickiest toddler when it comes to potato dishes). Next time I will leave out the salt as the ham was plenty in that department. I left out the bread crumbs and used herbed panko instead, at the end. This is going in my Crock Pot recipe list.
And in response to another poster that mentioned it’s to much for a 4qt. If the stuffing mix were left out it would work just fine. I had no issue with space in my 4qt crock sans the stuff mix, and adding the panko at the end (topped with butter) there was more space than when starting the dish as everything melts and condenses a tad.
Tasty. Didn’t mind the herb stuffing. Good leftovers too!
there are no ingredients listed on this page, only directions
Hi Jody, I just pulled it up on my computer and it’s all there. That is so strange.
Here is the link: https://www.sixsistersstuff.com/2012/05/slow-cooker-ham-and-potato-casserole.html
Cyd (mom of the Six Sisters)
How many servings does this recipe make? Also, sorry but I need a sub for the hash browns as in possibly cooked diced potatoes?
Thanks for your help!
This recipe will serve around 10 people. Just depends on how large the servings are. We have only used hashbrowns for this recipe. We have not tried using cooked diced potatoes. I’m not sure if adding your own cooked potatoes and then putting them in the slow cooker for an additional 4 to 6 hours would be too much cooking and turn them mushy.
Has anyone tried to make the stuffing then put it on top? I’m thinking about trying it tonight because I also was not a fan of the stuffing on top..my other thought was corn flakes and butter instead
Can you use frozen stuffing?
Not as expected, Dont think it was planned out right. Mine was mushy and salty 🙁
I actually mixed in the stuffing about 3/4 through cooking and it was delicious.
I was looking for an easy casserole to take to a pot luck dinner with friends. I was going to make Chili, until 1 participant said he doesn’t eat it. That is when I came upon this recipe.
I can’t wait to try it! I love my own Ham & Potato Casserole, but it’s much harder & time consuming. This looks so easy!!!
BTW What about using frozen potatoes with onions (& peppers) already in them? I would think that would be great as well!!
I made this for a pot luck dinner, tonight. It was VERY good but I’d have a couple of suggestions:
1. Instead of “dried” onions I used fresh that I chopped small.
2. I added green peppers as well. I sauteed them with the onions, before adding them with everything else.
3. I put bread crumbs on the top instead of the stuffing mix. I used “spray butter” instead of the stick butter. I put the crumbs on top about an hour before it was done cooking.
4. WATCH the timing. My potatoes were not quite done, so I left it on for about 1/2 hour, well that was too long. We basically ate mashed Cheesy Potatoes & Ham.
5. I thought that the salt content was perfect, but I like salt….I would suggest tasting it after the casserole has cooked for a while & then adding the salt to taste!
Everyone raved about the dinner! It was great to make this & go! Sooooo easy!!
I think that I would use the sauce idea for Mac & Cheese. I liked it that much!!
I was looking forward to this recipe but I was disappointed. I found it to be dry and I didn’t care for the stuffing on top. I think it needs a vegetable-maybe peas or broccoli. If I make this again I would prepare the stuffing according to box directions and put it on top of the casserole. Could frozen peas be used withe frozen potatoes? Joyce
Frozen peas will work great with the frozen potatoes.
It would be helpful to list the nutrient information when you post a recipe
Can this be frozen?
You can totally prepare this and put in an airtight container and freeze it. Just thaw and cook.
Can the leftovers be frozen after cooking? Also, can this be made as a casserole, maybe cooked covered for 2 hours? Thank you.
You could totally make this recipe in a 9 x 13 and bake in the oven. You’ll have to kind of play with it and watch for the cooking time to be sure it is done.
My family thought this dish was WAY too salty. None of us could even finish our plate. I would try to make this again but leave out the 1t of salt and maybe less stuffing.
I cooked it on low for 5 hours and 20 minutes and it was so dry that we couldn’t eat it. It sucked the moisture out of our mouths! However, I tried it at 3 hours and it was great, just still a little cold. I think if I made it again I would only do 4 hours on low because the spoonful I had at 3 hours was tasty and delicious!
Corn flakes or special K and butter worked really with it. Nice and crispy.
do you thaw the fries before adding to crock pot?
No need to thaw the hashbrowns. You can throw them in the crock pot frozen.
This recipe was awesome!!!! My picky hubby loved it so much! The only change I made was I did have stuffing mix, so I used crushed croutons. Delicious!!
I have a box of Stove Top Stuffing, can I use that in this recipe. I have ham leftovers in the fridge right now. ** Thanks for sharing this recipe. **
If you wanted to cook this in the oven, what temp would you cook it at and for how long?
I would bake at 325F for approximately 10–15 minutes per pound, or until the internal temperature reaches 140-145F. Place the ham in a roasting pan with 1/2 cup of water or broth, cover tightly with foil to keep it moist, and baste every 30 minutes.