Layer the Ingredients:
Lightly grease the inside of your slow cooker.
Start with a layer of sliced potatoes on the bottom. Add a handful of chopped ham, some chopped onion, a sprinkle of salt and pepper, and a bit of grated cheese.
Repeat the layers until all your ingredients are used, finishing with cheese on top.

Add the Soup:
Pour the undiluted can of cream of mushroom soup evenly over the top.
Use a spatula or spoon to gently spread it out if needed—this will help everything cook nice and creamy.

Slow Cook:
Cover and cook on low for 6 to 7 hours, or until the potatoes are fork-tender and the flavors are fully melded.
Check around the 4-hour mark—if things look a little dry, add just a splash of water to keep the bottom from sticking.

Serve:
Spoon the creamy, cheesy ham and potatoes into bowls and serve warm. Perfect for cozy nights or an easy family dinner!