Slow Cooker Creamed Peas and Potatoes with Ham Tips, FAQ & printable recipe

Tips for success

For a more robust flavor, you can lightly sauté the diced ham in a pan before adding it to the slow cooker to caramelize the edges. This adds a depth of flavor that complements the creaminess of the sauce. If you prefer a lighter profile, stick to the direct method, which keeps the ham tender and allows its natural saltiness to season the potatoes as they cook. Either method works well depending on how much time you have available for prep.

If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking to allow some of the moisture to evaporate. Alternatively, you can whisk in a small amount of cornstarch mixed with cold water during the final minutes to quickly thicken the consistency.

Remember that the sauce will continue to thicken slightly as it cools, so aim for a consistency that is slightly thinner than you desire when it is at its hottest point.

Variations

• Cheesy Potato Ham Bake: Stir in one cup of shredded cheddar cheese during the final ten minutes of cooking. The cheese melts into the creamy sauce, adding a rich, savory depth that pairs perfectly with the tender potatoes and ham.
• Herb-Infused Creamed Potatoes: Add a tablespoon of dried thyme or rosemary along with the onion powder. These herbs introduce an earthy aroma that complements the celery soup and brings a sophisticated touch to this simple, comforting classic.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freezing is not recommended as the creamy sauce may separate and the potatoes can become grainy upon thawing.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until hot throughout (165°F). Add a splash of milk if needed to restore the sauce's consistency.

Transfer any leftovers to an airtight container within two hours of cooking. Proper storage is essential to maintain the quality and safety of the dish. Keep the container in the coldest part of the refrigerator to ensure it stays fresh for up to three days.

When reheating, ensure the dish is heated thoroughly until steaming. Avoid leaving the dish out at room temperature for extended periods, as this can compromise the texture of the creamy sauce.

You can prepare the ingredients in advance by chopping the potatoes and dicing the ham, storing them in separate airtight containers in the refrigerator for up to 24 hours. Do not assemble the dish in the slow cooker insert ahead of time, as the potatoes may oxidize and the sauce may begin to separate. Simply assemble the ingredients in the slow cooker when you are ready to begin the cooking process to ensure the best texture and flavor.

Serving ideas

Serve this dish hot directly from the slow cooker or transfer it to a large, warmed serving bowl. It pairs beautifully with a side of crusty bread or a simple green salad to balance the richness of the creamy sauce.

The warmth of the potatoes and the savory ham make this an ideal meal for chilly evenings when you want something substantial yet easy to prepare. Ensure each serving includes a good portion of the creamy sauce to coat the potatoes and peas.

For an extra touch, you can garnish each plate with a sprinkle of fresh chopped parsley or chives to add a pop of color and freshness. The bright herbs cut through the creaminess of the sauce and enhance the overall presentation of the dish.

This simple addition elevates the meal from a casual weeknight dinner to a cozy, inviting plate that is sure to please everyone at the table. Serve immediately while the sauce is still velvety and the potatoes are perfectly tender.

Frequently asked questions

Recipe card

Slow Cooker Creamed Peas and Potatoes with Ham

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb diced ham
• 1 1/2 lb baby red potatoes, halved
• 1 cup frozen peas
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can (10.5 oz) cream of celery soup

Instructions

1. Place the diced ham into the base of the slow cooker, spreading it out evenly. Add the halved baby red potatoes on top of the ham. Pour the green peas over the potatoes.
2. Sprinkle the onion powder and black pepper evenly over the vegetables. Pour the cream of celery soup over everything, ensuring it covers the top layer to help create a cohesive sauce during the cooking process.
3. Cover the slow cooker with the lid. Cook on low for 4 hours or until the potatoes are fork-tender and the mixture is heated through to 145°F (63°C). Let the mixture rest for 5 minutes before serving.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

380

Protein

18.5 g

Carbohydrates

42 g

Fat

14 g

Fiber

4.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.