Here is a clean, professional, no-emoji recipe for Slow Cooker Ham and Potato Casserole.

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Slow Cooker Ham and Potato Casserole

Ingredients

Serves 6–8

• 6–7 medium russet potatoes, peeled and sliced (about 1/4 inch thick)

• 2 cups cooked ham, diced

• 1 small onion, finely chopped

• 2 cups shredded cheddar cheese

• 1 can (10.5 ounces) condensed cream of chicken soup

• 1 cup milk

• 1/2 cup sour cream

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt (adjust based on ham saltiness)

• 1/2 teaspoon paprika

• 2 tablespoons butter, cut into small cubes

• Fresh parsley for garnish (optional)

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Instructions

1. Prepare the slow cooker
   Lightly grease the inside of the slow cooker with nonstick spray or a little butter.

2. Mix the sauce
   In a bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, pepper, salt, and paprika.

3. Layer the casserole

   • Place half of the sliced potatoes in the bottom of the slow cooker.

   • Add half the ham, half the chopped onion, and half the cheese.

   • Pour half of the sauce mixture over the top.

   • Repeat with the remaining potatoes, ham, onion, cheese, and sauce.

4. Add butter
   Dot the top with the small cubes of butter.

5. Cook

   • Cover and cook on Low for 6–8 hours, or

   • Cook on High for 3–4 hours,
     until the potatoes are fully tender.

6. Finish and serve
   Stir gently to combine or serve in layers.
   Garnish with parsley if desired.

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Optional Add-Ins

• 1 cup frozen peas or corn (add in last hour)

• Green onions

• Smoked paprika instead of regular

• Pepper jack cheese for a spicier version

If needed, I can also provide:
• a make-ahead version
• a recipe using hash browns instead of fresh potatoes
• a baked oven version