In a large bowl , dissolve cream of tartar in water and toss with sliced potatoes. Drain.
Put 1/2 of the potatoes in the slow cooker, sprinkle with chives, 1/2 cup of cheese, 1/2 of the ham and 1 can of cream of chicken soup.
Layer the rest of the potatoes, ham, cheese and the last can of cream of chicken soup.
Sprinkle with paprika.
Cover and cook on low for 8-10 hours or on high for 4 hours or until potatoes are tender.
Top with chopped parsley and thyme leaves.
You can either peel the potatoes or leave the skins on them.
You can also leave the ham out for a potato side dish.
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