Slow Cooker Vintage Ham and Potato Dinner


45 Comments


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Slow Cooker Vintage Ham and Potato Dinner is stick to your ribs good! Smoky ham, potatoes and green beans in a cheesy sauce, what could be better?

Hi all! Welcome to another edition of Slow Cooker Vintage Recipe of the month. I found this recipe in my Amish-Country Cookbook. The version in the cookbook for this recipe wasn’t a crockpot recipe, but I easily converted it to the slow cooker. I love looking through my old cookbooks and finding recipes that can be altered a bit to be made in the slow cooker. This one does great. There is plenty of cheesy sauce to keep everything moist. The six hours of cooking time melds all the flavors together, you can taste the smoky ham in the sauce. Also, the potatoes get fork-tender, and the ham even gets tender too.

cream of chicken soup, ham, cheese, onion, potatoes and green beans on a cutting board.
sliced potatoes, ham and green beans in a slow cooker.

Have a great week. I hope you give this recipe a try, it’s a keeper!

potatoes, ham and green beans in a sauce in a slow cooker.

Slow Cooker Vintage Ham and Potato Dinner

4.29 from 7 votes
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 5
This adapted Amish vintage ham, green beans, and potato dinner will surely satisfy even the pickiest of eaters.
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How to Video

Ingredients 
 

  • 10.5 oz cream of chicken soup
  • 1/3 cup milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. onion powder
  • 5 cups russet potatoes, sliced
  • 3 cups green beans, trimmed and cut
  • 2 cups ham, diced
  • 1/2 cup white onion, diced
  • 2 cups shredded sharp cheese, divided

Instructions 

  • In a small bowl whisk together the can of soup, milk, salt, pepper, and onion powder. Set aside.
  • Add the potatoes, green beans, ham, onions and 1 cup of the cheese to the slow cooker.
  • Pour in the soup, stir well and evenly smooth the mixture in the crock.
  • Cover and cook on LOW for 5-6 hours.
  • When the cooking time is done, sprinkle in the remaining cheese.
  • Replace the lid back and let the cheese melt; about 5 minutes.
  • Serve and enjoy!

Nutrition

Calories: 529kcal | Carbohydrates: 39g | Protein: 30g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 1509mg | Potassium: 1044mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 18mg | Calcium: 404mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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45 Comments

  1. Louanne says:

    How thick do you cut the potatoes?

    1. Sarah Olson says:

      About a 1/4 inch thick

  2. Meryl says:

    Could you use canned green beans?

    1. Sarah Olson says:

      I don’t see why not, I love canned green beans in crock pot recipes.

      1. Don says:

        I was going to say you could use canned. Just add them later on in the process, since they are already cooked

  3. Hannah Laster says:

    could you use cream of mushroom

    1. Sarah Olson says:

      Yes, that would work great!

      1. Hannah Laster says:

        Thank you so much

  4. Becky says:

    Could you use canned corn if you don’t have green beans?

    1. Sarah Olson says:

      I don’t see why not! Sounds really good actually.

      1. Becky says:

        Thank you for your recipe.Tried it with the corn and it was awesome!

      2. mandyrstrickland79 says:

        I’m making it now with cream of celery soup and corn instead of the cream of chicken and green beans. Hope it turns out well!

  5. linda says:

    I would use cream of celery soup

    1. Sarah Olson says:

      That would be good too!

  6. Mary says:

    Has anyone made this without the cheese? I guess I am the only person in the world that does not like cheese!!

  7. Hamma says:

    I love Sarah Olsen’s way because of the cream of chicken soup. Thank you for sharing your ideas. For you “analytical readers,” keep your opinions silent and just eat!

  8. Kris Catlin says:

    If I want to double the ingredients, would I have to increase the time and how much if I did? This looks so good.

    1. Sarah Olson says:

      I think an hour more if you were to double. Definitely keep the lid on during the cooking time!

  9. Jackie Svorinich says:

    Looks DELICIOUS!

  10. Kathi says:

    My family has been making what you call Ham and Potato dinner for hears. However, we use real finely diced red or yellow onion; 2 cups of 100% milk or half and half and 3 tablespoons butter. This is turned into a casserole dish and nuked in the microwave for 45 minutes. Or you can do 30 minutes in the microwave and 30 minutes in a 350 degree oven. I don’t have a problem cooking this in the crock pot but using Cream of Chicken soup – you have got to be kidding – yick. That ruins this dish.

    1. Sarah Olson says:

      I understand some do not like cream of chicken. My family loves it, if you don’t make your own substitutions.

      1. Kathi says:

        Not a problem. One other question – why do you show using real onions in your video and then use onion powder in the recipe? Curious. Kathi

      2. Kris Catlin says:

        The onion powder is used in the soup/milk mixture and the real onions are tossed in with everything else.

      3. Sarah Olson says:

        I use both in the video and recipe.

      4. Ash says:

        At what temp and how long would you cook this if you were to do in oven?