2 pounds baking potatoes, cut into 1 inch cubes
1/2 teaspoon dried thyme
12 ounces cubed ham
1 can (10-3/4 ounce) 98% fat free cream of mushroom or cream of celery soup, undiluted
4 ounces cream cheese cut into 1/2 inch cubes
1/2 cup finely chopped green onion
1/2 cup frozen green peas, thawed
Coat slow cooker with cooking spray. Place potatoes on the bottom. Add thyme and ham. Spread soup evenly over potatoes and ham Cover; cook on HIGH 2-4 hours or LOW 3-6 hours. Turn slow cooker to HIGH if cooking on LOW. Gently stir in cream cheese, green onion and peas. Cover; cook 5-15 minutes longer or until cheese is melted and peas are warm.
Not a NESTLÉ®-tested recipe.