Save This Recipe
We'll email this post to you, so you can come back to it later!
The Kind of Dinner That Feels Like a Hug
You ever come home after a day that just plain wore you out — the kind where your shoulders ache, the kids are bickering about nothing, and you’d sell your left shoe for five minutes of quiet? Well, this slow cooker ham and potatoes stew with bacon won’t fix everything (I wish!), but it sure does help.
I’ve been making some version of this since my kids were in grade school — back then, we’d stagger in after soccer practice or a choir concert, and the second that front door swung open, the smell just wrapped us up. Ham, potatoes, bacon — nothing fancy, but oh my word, it’s good. It’s the kind of dinner that makes you pause and say, Yep, today wasn’t so bad after all.
Why You’ll Love This One
-
Smells like a little slice of heaven when you walk in the door.
-
No fancy steps — your slow cooker does all the hard work while you do… anything else.
-
Feeds a crowd without emptying your wallet.
-
Flexible enough for picky eaters (or that random half-bag of veggies in the fridge).
-
Good old-fashioned comfort food — and sometimes, that’s all you need.
What You’ll Need
-
1.5 lbs potatoes, peeled & chopped — nothing fancy, whatever’s in the pantry.
-
1 lb cooked ham, cubed — leftover holiday ham? Even better.
-
6 slices bacon, cooked and crumbled — extra crispy makes it easier to crumble.
-
1 onion, diced small.
-
3 cloves garlic, minced — fresh or jarred, no judgment here.
-
1 cup chicken broth — store-bought or homemade if you’re feeling ambitious.
-
1 teaspoon dried thyme — or a sprig of fresh if you’ve got it.
-
1/2 teaspoon black pepper — give it a good grind.
-
1 cup shredded cheddar cheese (optional but yes, please).
-
1/4 cup fresh parsley, chopped — adds a nice fresh pop at the end.
Little Tips:
-
Sweet potatoes work too — they add a lovely bit of sweetness.
-
Turkey bacon? Sure, if you’re lightening it up.
-
No ham? Leftover roast chicken works in a pinch, though you’ll lose that smoky-salty vibe.
How to Make It — No Stress
-
Potatoes go first: Layer those chopped potatoes right into the bottom of your slow cooker. They’re the sturdy base that soaks up all that goodness.
-
Pile it on: Next up — scatter the cubed ham, then sprinkle your crispy bacon bits all over. Add the diced onion and garlic. Don’t skip the garlic — it’s tiny but mighty.
-
Pour in the broth: Gently pour that chicken broth over everything. Try to drizzle it around so it sinks down to the potatoes — that’s how you get every bite tender.
-
Season it up: Sprinkle your thyme and pepper over the top. Pop the lid on, take a breath — your work here is pretty much done.
-
Slow magic: Set it on low for 6–8 hours. Or high for about 4 hours if you’ve got a late start. Either way, you’ll know it’s done when a fork slides right through those potatoes like butter.
-
Say yes to cheese: If you’re adding cheese (highly recommend), toss it on in the last half hour. Cover it back up so it melts right in.
-
Garnish & serve: Just before you ladle it into bowls, scatter that chopped parsley over the top. It perks the whole thing up — a fresh little wink in a cozy bowl of comfort.
What Goes With It?
Truth be told, this stew doesn’t need much fussing — it’s pretty self-sufficient. But if you want a well-rounded table, I usually toss together a quick green salad. A handful of mixed greens, maybe some cherry tomatoes, splash of vinaigrette.
And warm bread — that’s non-negotiable around here. A chunk of crusty baguette or even a dinner roll makes sure you don’t leave a drop of that broth behind.
Storing the Goodness
Leftovers? Lucky you. Pop ‘em in an airtight container and slide them into the fridge — they’ll keep for about 3–4 days. When you’re ready, reheat gently on the stove or microwave. Add a splash of broth or milk if it’s thickened up — it’ll come back to life nicely.
And yes, you can freeze it! Just let it cool completely first, then pack it up tight. When a cold, lazy night rolls around, thaw in the fridge overnight and warm it through slowly. Feels like found money, doesn’t it?
Little Twists & Handy Swaps
-
Veg it up: Skip the ham and bacon if you’re feeding vegetarians. Add mushrooms, carrots, or bell peppers. A pinch of smoked paprika brings back that cozy, smoky note.
-
Heat things up: Like a little kick? Stir in a pinch of red pepper flakes or a spoonful of spicy mustard.
-
Cheese, please: Swap cheddar for pepper jack or smoked gouda if you want to change up the flavor.
See You at the Table
Well, that’s the whole story of this slow cooker ham and potatoes stew with bacon — one of those simple dinners that makes life feel just a smidge easier. If you try it, promise me you’ll come back and tell me how it went. Did you add your own twist? Did the kids ask for seconds? I’d love to hear every delicious detail.
Until then, keep your slow cooker humming, your bread basket full, and don’t be afraid to take the easy win when you can. You’ve earned it.
Slow Cooker Ham and Potatoes with Bacon
Ingredients
- 1.5 lbs potatoes peeled and chopped
- 1 lb cooked ham cubed
- 6 slices bacon cooked and crumbled
- 1 onion diced small
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 tsp dried thyme or a sprig of fresh thyme
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese optional
- 1/4 cup fresh parsley chopped
Instructions
- Layer the peeled and chopped potatoes in the bottom of your slow cooker.
- Scatter the cubed ham evenly over the potatoes.
- Sprinkle the cooked, crumbled bacon over the ham.
- Add the diced onion and minced garlic on top.
- Pour the chicken broth evenly over all the ingredients.
- Sprinkle with dried thyme and black pepper.
- Cover and cook on LOW for 6–8 hours, or HIGH for about 4 hours, until the potatoes are tender.
- If using cheese, sprinkle shredded cheddar over the top during the last 30 minutes of cooking. Cover again to let it melt.
- Just before serving, garnish with freshly chopped parsley for a bright finish.
Notes
Nutrition
