Ingredients
4 cups thinly sliced peeled potatoes (about 2 pounds)1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted1 can (12 ounces) evaporated milk1 large onion, sliced2 tablespoons butter1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups chopped fully cooked ham
Preparation
In a 3-qt. slow cooker, combine the first seven ingredients. Cook, covered, on high 1 hour. Stir in ham. Reduce heat to low; cook until potatoes are tender, 3-5 hours longer.
