1. In 3 1/2 quart slow cooker, combine potatoes, onions, garlic, ham, Swiss cheese and mix well. 2. In medium bowl, combine soup, ricotta cheese, pepper and marjoram, blend and then pour over the potato mixture. 3. Cover and cook on low 8-9 hours or until potatoes are tender. 4. Stir in peas and Parmesan cheese, cover and cook on high 30-40 min or until peas are hot. 5. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
