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Toss your leftover ham in the slow cooker with potatoes, cheese, and buttery stuffing for my ridiculously easy Slow Cooker Ham and Potato Casserole!
The Ultimate Comfort Crockpot Casserole
- Leftover Ham: This recipe is my go-to for using up leftover ham. It’s easy and super delicious!
- Set it and Forget it Convenience! I love throwing everything in the crockpot and coming home to a delicious meal waiting for me!
- Ultimate Comfort Food! This casserole is loaded with potatoes, ham, cheese, cream of chicken soup, and topped with super flavorful stuffing!
Slow Cooker Ham and Potato Casserole Ingredients
- Swap the stuffing for crushed butter crackers or cornflakes for a crispy, funeral-potato style topping!
- Fresh Potatoes: If you prefer fresh potatoes, use 6-8 medium Yukon Gold or yellow potatoes (about 10 cups), peeled and diced into ½-inch cubes. Adjust the cook time to 6-7 hours on LOW or 3-4 hours on HIGH.
How to Make Slow Cooker Ham and Potato Casserole
Making this recipe is a great way to use leftover ham. You’re going to love how easy it is to make, and trust me, your family is going to LOVE it!
- Combine Ingredients: Spray the bowl of a 4 (up to 7) quart slow cooker with non-stick cooking spray. In a large bowl, mix together the hash browns, ham, onion soup mix, sour cream, cream of chicken soup, milk, cheese, and salt, then transfer to the slow cooker.
- Prepare Topping: Pour the stuffing mix into a medium bowl, then drizzle the melted butter over it, and stir to coat.
- Cook: Sprinkle the stuffing mix over the top of the potato mixture, then cover the crock pot and cook for 5-6 hours on LOW or 2-4 hours on HIGH.
Make Ahead and Storage Instructions
Here are a few ways to save you even more time with this slow cooker ham and potato casserole.
- Make Ahead: Prepare step 2, cover the slow cooker bowl with plastic wrap, and refrigerate. When ready to cook, continue with step 3.
- For a Freezer Meal: Combine potatoes, ham, onion soup mix, cheese, and salt in a freezer bag and freeze for up to 3 months. When ready, add to the crockpot with sour cream, condensed soup, and milk, then top with buttered stuffing mix and cook as directed.
- Store Leftovers: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30 to 60 seconds until warm.
What To Serve It With
This slow cooker ham and potato casserole can stand on its own. But it is so good with fresh homemade rolls. Here are a few more ideas for a great family dinner!
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Slow Cooker Ham and Potato Casserole
Toss your leftover ham in the slow cooker with potatoes, melty cheese, and buttery stuffing for my easy Slow Cooker Ham and Potato Casserole!
Ingredients
- 1 (30-ounce) bag of frozen diced hash browns
- 2 cups chopped ham
- 1 (2-ounce) packet of onion soup mix, about 5 tablespoons
- 1 cup sour cream
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- ½ teaspoon salt
- ¼ cup melted unsalted butter
- 1 (6-ounce) box herb-seasoned stuffing mix
Instructions
- Spray the bowl of a 4-quart slow cooker with non-stick cooking spray.
- In a large bowl, mix 1 (30-ounce) bag of frozen diced hash browns, 2 cups chopped ham, 1 (2-ounce) packet of onion soup mix,1 cup sour cream, 1 (10.75-ounce) can condensed cream of chicken soup, 1 cup milk, 2 cups shredded cheddar cheese, and ½ teaspoon salt. Transfer the potato mixture to the slow cooker.
- Pour the 1 (6-ounce) box herb-seasoned stuffing mix into a medium bowl, drizzle the ¼ cup melted unsalted butter over it, and toss to coat.
- Sprinkle the stuffing mix over the top of the potato mixture. Cover and cook on LOW for 5-6 hours or HIGH for 2-4 hours.
Notes
Make In The Oven: Preheat to 350°F and grease a 9×13-inch casserole dish. Follow steps 2 and 3, then cover with foil and bake for 35-40 minutes until bubbling. Uncover and bake for 15-20 more minutes until the stuffing is golden brown.
Originally Posted July 17, 2020
Updated March 27, 2025
Nutrition
Calories: 273kcalCarbohydrates: 4gProtein: 13gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 79mgSodium: 736mgPotassium: 107mgFiber: 0.01gSugar: 3gVitamin A: 689IUVitamin C: 0.3mgCalcium: 268mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
What about using real potatoes diced small , instead of frozen hash browns? I haven’t tried this recipe yet.
If you prefer fresh potatoes, use 6-8 medium Yukon Gold or yellow potatoes (about 10 cups), peeled and diced into ½-inch cubes. Adjust the cook time to 6-7 hours on LOW or 3-4 hours on HIGH.
Can this be made in the oven for about an hour?
Hi Susan, thank you for your comment. Yes! You can mix everything together and bake at 375 degrees Fahrenheit for 35-40 minutes! Let me know how it turns out!
I prepared the stuffing mix according to the instructions and then put it over top the other ingredients. That seemed to help the moisture issue.
What bread did you make with this? The link for the recipe is no longer valid. I am trying this tonight as we had a big ham dinner and have lots of leftovers. Thanks!
This really DOES look yummie!! I’ll be making this tomorrow! However, is there any way I can print this in bigger print? I’m a senior and the print is so tiny I’ll have to use a magnifyer glass! lol
Thank you! standardpoodle
Wow! This looks so good Alyssa! I am definitely making this soon! Thanks for sharing – I am your newest follower too! Please drop by my blog and say hello! 🙂 Heather