Slow Cooker Ham and Potatoes Stew with Bacon

Directions

1. Heat a skillet over medium heat. Add the chopped bacon and cook until crispy and golden, about 5–7 minutes. Transfer the bacon to a plate lined with paper towels, reserving about 1 tablespoon of the drippings.
2. In the same skillet, add the butter to the reserved bacon fat. Once melted, sauté the chopped onion for 3–4 minutes until soft and lightly golden.
3. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and stir continuously for about 1 minute to form a smooth roux.
4. Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Let the mixture simmer for 2–3 minutes until slightly thickened, then remove from heat.
5. Lightly grease the slow cooker insert. Add the diced potatoes, carrots, cooked ham, and crispy bacon, spreading them evenly.
6. Pour the warm broth mixture over the ingredients. Add the milk or cream, salt, black pepper, thyme, and bay leaf. Stir gently to combine everything.
7. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender and the stew is rich and aromatic.
8. Remove the bay leaf before serving. Taste and adjust seasoning if needed. If the stew is too thick, add a little warm milk or broth to reach your desired consistency.
9. Ladle into bowls and garnish with fresh parsley just before serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 6–7 hours
Total Time: About 7 hours 20 minutes
Servings: 4–6
Difficulty Level: Easy

Variations & Substitutions

Use turkey bacon and low-fat milk for a lighter version.
Add ½ cup (60 g) shredded cheddar cheese during the last 10 minutes for a creamy, cheesy twist.
Stir in peas or spinach during the final 30 minutes for added color and nutrients.
Swap thyme for rosemary or add a pinch of smoked paprika for deeper flavor.

Serving Suggestions