Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
Slow Cooker Colcannon Potatoes are a delicious twist on the traditional Irish side dish known for its creamy texture and comforting flavors. Made in a slow cooker, this dish marries rich, buttery mashed potatoes with tender cabbage, seasoned perfectly, and topped with crispy bacon and fresh green onions. It’s the kind of hearty comfort food that warms you from the inside out, making it perfect for chilly evenings or family gatherings. With just a few simple ingredients and minimal effort, you can create a batch that will feed a crowd—trust me, everyone will be going back for seconds!
Table of Contents
I first stumbled upon colcannon when exploring ways to elevate my potato game, and ever since that trial run, it has become a staple in my home. The beauty of these Slow Cooker Colcannon Potatoes lies not just in their incredible flavor but also in how easy they are to prepare. Just set it and forget it while your slow cooker does all the heavy lifting. Whether you’re preparing for a holiday feast or simply looking to enjoy a comforting meal after a long day, this recipe is bound to become a favorite in your kitchen.
Why You’ll Love This Recipe
- Simple & Quick: With only 20 minutes of prep, and then let your slow cooker do the magic!
- Irresistible Flavor: The combination of butter, creamy potatoes, and savory bacon delivers a mouthwatering experience.
- Eye-Catching Appeal: The vibrant green from the cabbage and top garnish makes for a stunning presentation on any table.
- Flexible Serving: Perfect for dinner, side dish, or even brunch—it’s versatile enough to enjoy anytime!
- Diet-Friendly Options: Easily switch to dairy-free alternatives for a delicious option everyone can enjoy.
Ingredients You’ll Need
- 2.5 lbs. russet potatoes (peeled and diced): These starchy potatoes create a fluffy, creamy texture. Feel free to substitute with yellow or red potatoes if desired.
- 1/2 head cabbage (rough chopped): Adds a lovely crunch and depth of flavor. Savoy or green cabbage are both excellent choices here.
- 4 chicken bouillon cubes: These pack a punch of savory flavor. You can use vegetable bouillon for a vegetarian option.
- 1/2 tsp. garlic powder: This gives a subtle depth. Fresh minced garlic can also be used for an extra kick.
- 1/2 tsp. onion powder: It enhances overall flavor; fresh onions work as a nice alternative if you prefer.
- Water to cover: Helps cook the potatoes and cabbage evenly.
- 1/2 cup half-and-half (or milk): For creaminess; substitute with unsweetened almond milk for a dairy-free version.
- 1/2 cup salted butter, melted: This adds richness. You could also use ghee for a lactose-free option.
- 3/4 tsp. salt: Perfect for enhancing the other flavors.
- 1/4 tsp. pepper: Adds a subtle warmth; adjust to your taste.
- 8 slices bacon, cooked and crumbled: Crispy bacon gives that irresistible salty crunch; turkey bacon can be used for a lighter version.
- 1/2 cup sliced green onion: Brightens the dish with its fresh flavor.
How to Make Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
- Prepare the Base: In your slow cooker, add the peeled and diced 2.5 lbs. russet potatoes along with the chopped 1/2 head cabbage. Toss in the 4 chicken bouillon cubes, 1/2 tsp. garlic powder, and 1/2 tsp. onion powder.
- Add Water: Pour in enough water to cover the potatoes and most of the cabbage. Don’t fill it too high to avoid overflow during cooking.
- Cook: Cover with the lid and set your slow cooker to HIGH. Let it cook for 4.5 hours, until the potatoes are fork-tender and the cabbage is soft.
- Drain: Once cooked, carefully drain the water from the pot.
- Mix in Creaminess: Pour in the melted 1/2 cup salted butter, 1/2 cup half-and-half, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine all the flavors beautifully.
- Mash: Using a potato masher, mash the mixture until you achieve your desired level of creaminess. If the mixture looks dry, add a splash more half-and-half.
- Finish: Stir in the crumbled bacon and sliced 1/2 cup green onion. Mix well and serve warm for everyone to enjoy!
Storing & Reheating
To store any leftover Slow Cooker Colcannon Potatoes, allow them to cool at room temperature for about an hour, then transfer to an airtight container. They will keep well in the refrigerator for up to 3-4 days. If you wish to freeze the leftovers, place them in a freezer-safe container, where they can be kept for about three months. To reheat, simply warm them in the microwave or on the stovetop over low heat, adding a little splash of milk or half-and-half to revive their creamy texture.
Chef’s Helpful Tips
- Be cautious not to overfill your slow cooker; it should be about two-thirds full after adding water.
- If you notice the potatoes appear even slightly dry while mashing, don’t hesitate to add a bit more cream—just go easy on it!
- Make sure the bacon is crispy before adding to the mixture; this ensures that you get the perfect texture and flavor contrast.
- For a lighter version, consider cutting down on the butter or substituting with olive oil.
There’s something special about a warm dish that brings family and friends together. Slow Cooker Colcannon Potatoes are not just a meal; they embody comfort and nostalgia, inviting you to savor each bite. Don’t shy away from adding your own twist—try incorporating different spices or herbs. I hope you enjoy making this dish as much as I do!
Recipe FAQs
Can I use other types of potatoes besides russet?
Absolutely! While russets are perfect for their fluffy texture, you can swap them for Yukon Golds or red potatoes for a different flavor and consistency. Each type will bring its unique character to the dish!
Is it possible to make this dish vegetarian?
Yes, you can easily make it vegetarian by omitting the bacon and using vegetable bouillon cubes instead of chicken. The dish will still be wonderfully flavorful!
How can I make this dish dairy-free?
For a dairy-free version of Slow Cooker Colcannon Potatoes, simply replace the half-and-half with an unsweetened plant-based milk, and swap the butter for olive oil or a dairy-free butter substitute.
Can I prepare colcannon potatoes ahead of time?
You can prepare colcannon potatoes a day in advance and store them in the fridge after cooking. When ready to serve, reheat on the stovetop or microwave, adding a splash of milk or cream to restore their creamy consistency. Enjoy a fuss-free meal made ahead of time!
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📖 Recipe Card
Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
- Prep Time: 20 minutes
- Cook Time: 290 minutes
- Total Time: 5 hours 10 minutes
- Yield: 12 servings 1x
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Irish
Description
Enjoy the rich and comforting taste of Slow Cooker Colcannon Potatoes. With simple prep and key ingredients like potatoes, cabbage, and bacon, this dish is perfect for a quick and hearty dinner.
Ingredients
- 2.5 lbs. russet potatoes (peeled and diced)
- 1/2 head cabbage (rough chopped)
- 4 chicken bouillon cubes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- water to cover
- 1/2 cup half and half (or milk) plus more if needed
- 1/2 cup salted butter, melted
- 3/4 tsp. salt
- ¼ tsp. pepper
- 8 slices bacon, cooked and crumbled
- 1/2 cup sliced green onion
Instructions
- Place the diced potatoes and chopped cabbage in the slow cooker.
- Add the chicken bouillon cubes, garlic powder, and onion powder.
- Pour in enough water to cover the potatoes and most of the cabbage, avoiding overfilling the slow cooker.
- Cover the slow cooker with the lid and cook on HIGH for 4.5 hours.
- Once cooked, drain the excess water from the potatoes and cabbage.
- Add the melted butter, half and half, salt, and pepper to the mixture.
- Mash the potatoes with a potato masher, adjusting with more half and half if necessary.
- Mix in the cooked bacon and sliced green onion, then stir and serve.
Notes
Make sure not to fill the slow cooker to the very top to avoid overflow.
Adjust the amount of half and half based on the desired creaminess of the potatoes.
For added flavor, consider using more herbs or spices as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 621mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
