Begin by lightly greasing your 6-quart slow cooker with cooking spray or olive oil.

Add half of the diced potatoes to the bottom of the slow cooker, spreading them out evenly.

Sprinkle all the diced ham cubes over the potato layer.

Layer the remaining diced potatoes on top.

In a separate bowl, whisk together the cream of chicken or mushroom soup, milk, garlic powder, onion powder, and black pepper until smooth.

Stir 1.5 cups of shredded cheddar cheese into the soup mixture, blending until fully incorporated.

Pour the creamy sauce over the layered ham and potatoes, ensuring all layers are covered.

Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.

During the last 30 minutes, sprinkle the remaining 0.5 cup of shredded cheddar cheese on top and cover again.

Once cooked, gently stir the mixture before serving and optionally garnish with parsley.