What a hearty delight! Not gonna lie, could eat this daily!

2 tablespoons cornstarch
2 tablespoons water
4 tablespoons chopped parsley (optional, for garnish)

Directions

1. In the slow cooker, combine the diced potatoes, ham, and chopped onion.
2. Pour the chicken broth over the mixture, then add the minced garlic, dried thyme, salt, and pepper.
3. Cover the slow cooker and cook on low for 6-7 hours, or until the potatoes are tender.
4. About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry, and stir it into the slow cooker.
5. Add the shredded cheddar cheese, heavy cream, and sour cream to the slow cooker and stir until the cheese has melted and the stew is creamy.
6. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Ladle the stew into bowls, and garnish with chopped parsley if desired. Serve hot.

Variations & Tips
For a healthier twist, you can substitute the heavy cream with half-and-half, and use Greek yogurt in place of sour cream. If you prefer a thicker stew, you can mash some of the potatoes before adding the cheese and cream. For a different flavor profile, try using smoked gouda or Swiss cheese instead of cheddar. For added texture and nutrition, consider tossing in some chopped carrots or celery with the potatoes and ham. Lastly, if you enjoy a bit of heat, a dash of cayenne pepper or a sprinkle of red pepper flakes would be a great addition.