Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner are a delightful twist on the traditional Irish dish, combining soft, buttery mashed potatoes with tender cabbage. The magic of a slow cooker makes this meal incredibly easy to whip up, allowing the flavors to meld beautifully while you go about your day. You’ll find these creamy, hearty potatoes become an instant favorite, especially on cold evenings when you crave something cozy.
Table of Contents
This recipe is fuss-free and perfect for those who appreciate a no-hassle dinner. With the addition of crispy bacon and fresh green onions, it’s a dish that’s not only comforting but also full of flavor. Each scoop brings warmth and a touch of nostalgia, reminiscent of family gatherings or festive occasions. I promise, once you try these Slow Cooker Colcannon Potatoes, you’ll want them on repeat!
Why You’ll Love This Recipe
- Simple & Quick: Just 20 minutes of prep time, and your slow cooker does the work!
- Irresistible Flavor: The combination of creamy potatoes and savory bacon creates a mouthwatering taste.
- Eye-Catching Appeal: The vibrant green of the onions against the creamy backdrop makes for a beautiful presentation.
- Flexible Serving: Perfect for family dinners, potlucks, or as a comforting side dish during holidays.
- Diet-Friendly Options: Easily adapt this recipe by swapping bacon for a vegetarian option or using lactose-free milk.
Ingredients You’ll Need
- 2.5 lbs. russet potatoes: Creamy texture makes them ideal for mashing; feel free to use about half a 5 lb. bag.
- 1/2 head cabbage: Provides a soft crunch and balances the richness; savoy or green cabbage work well too.
- 4 chicken bouillon cubes: Adds savory depth; vegetable bouillon can be substituted for a vegetarian version.
- 1/2 tsp. garlic powder: Enhances flavor; fresh garlic can be used for a more robust taste.
- 1/2 tsp. onion powder: Complements the overall savory profile; fresh onions can be sautéed for added sweetness.
- Water: Used to cover the ingredients while cooking; stock can be a flavorful alternative.
- 1/2 cup half and half: Adds creaminess; substitute with whole milk or a non-dairy alternative for a lighter version.
- 1/2 cup salted butter, melted: Gives richness; unsalted butter can be used for better control over salt.
- 3/4 tsp. salt: For seasoning; adjust to taste if you’re sensitive to salt.
- ¼ tsp. pepper: Adds a gentle kick; feel free to add more for spice.
- 8 slices bacon, cooked and crumbled: Brings a smoky, crunchy texture; omit or substitute with mushrooms for a vegetarian version.
- 1/2 cup sliced green onion: Freshens the dish and adds color; chives are a great alternative.
How to Make Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
Prepare the Ingredients: Start by peeling and dicing the russet potatoes. Chop your cabbage roughly. This only takes a few minutes and adds to the comforting heartiness of the colcannon.
Combine in the Slow Cooker: Place the diced potatoes and chopped cabbage into your slow cooker. Sprinkle in the chicken bouillon cubes, garlic powder, and onion powder for flavor.
Add Water: Pour in just enough water to cover the potatoes and most of the cabbage. It’s fine if some cabbage remains above water. Avoid overfilling your slow cooker to prevent spills later.
Cover and Cook: Secure the lid on your slow cooker and set it to HIGH for about 4.5 hours. The magic happens here, as the veggies break down beautifully.
Drain & Prepare for Mashing: Once the cooking time is up, carefully drain the excess water from the potatoes and cabbage. You’ll want them a bit moist but not watery.
Mix in Creamy Ingredients: Pour the melted butter and half and half over the drained potatoes and cabbage, followed by the salt and pepper.
Mash It Up: Using a potato masher, gently mash the potatoes until creamy. If they look a bit dry, don’t hesitate to add a touch more half and half.
Fold In Tasty Additions: Finally, fold in the crumbled bacon and sliced green onions to enhance the flavor profile.
Serve and Enjoy: Scoop the colcannon onto plates and serve warm. Enjoy the comforting, savory delight!
Storing & Reheating
Store any leftovers in an airtight container at room temperature for up to two hours after serving. Refrigerate for up to four days, ensuring they are cooled completely before sealing. If you want to save them longer, freeze in a well-sealed container for up to three months. To reheat, simply thaw in the refrigerator overnight and warm in the microwave or on the stovetop. You may find the texture varies a bit after freezing, but a splash of half and half can rejuvenate its creaminess.
Chef’s Helpful Tips
- Watch the Water: Keeping the water level just right prevents a soggy result. Make sure it covers but doesn’t overflow.
- Room Temperature Ingredients: Let butter and half and half sit out for a bit to reach room temperature; it helps them blend seamlessly.
- Timing Is Key: Don’t rush the mashing! Take your time for the perfect creamy texture.
- Flavor Boosting: Consider adding herbs like thyme or rosemary for an aromatic twist.
- Make Ahead: Prepare the veggies the night before and keep them in the fridge, so they’re ready to go when you want to cook.
These Slow Cooker Colcannon Potatoes will surely become a staple in your home. The comforting combination of flavors calls for repeated enjoyment, especially as seasons change and comfort food cravings arise. Don’t hesitate to adapt the ingredients to suit your tastes or dietary needs, and have fun experimenting with different flavors and textures. You’ll invite warmth and smiles around your dinner table every time you serve this dish, filling your loved ones with joy.
Recipe FAQs
Can I make colcannon potatoes ahead of time?
Absolutely! You can prepare the potatoes and cabbage a day in advance, simply cover and refrigerate them. When you’re ready to eat, cook as directed. It’s a great time-saver for busy schedules or holiday meals.
How do I know when the potatoes are done?
The potatoes should be fork-tender after cooking for about 4.5 hours on high. If they easily break apart when pierced, they’re ready for mashing!
Can I use a different type of potato?
Yes, feel free to experiment with Yukon Gold or red potatoes for a unique texture. They’ll provide a slightly different flavor and creaminess while still being delicious.
Is this dish gluten-free?
Yes, this recipe is gluten-free as written. Just make sure to use gluten-free chicken bouillon if needed. Enjoy this comforting dish without worry!
PrintMore Main Dishes Recipes
- Nachos Supreme
- Ground Beef Potato Casserole
- Bang Bang Shrimp
- Cozy Chicken Pot Pie with Leeks & Thyme (Skillet Version)
- Corned Beef & Cabbage Sheet-Pan Dinner (No Boiling Pot Required)
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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
Slow Cooker Colcannon Potatoes make for a deliciously comforting meal. This dish combines tender potatoes, fresh cabbage, and crispy bacon, delivering an irresistible flavor with minimal effort. Perfect for quick dinners or cozy family gatherings!
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
- Add the peeled potatoes and chopped cabbage to the slow cooker.
- Add the chicken bouillon cubes, garlic powder, and onion powder.
- Pour enough water to cover the potatoes and most of the cabbage, ensuring not to overfill the slow cooker.
- Cover the slow cooker and cook on HIGH for 4.5 hours.
- Once done, drain the water from the potatoes and cabbage.
- Pour in the melted butter, half and half, salt, and pepper.
- Using a potato masher, mash the potatoes, adding more half and half if they seem dry.
- Finally, mix in the cooked bacon and green onions before serving.
Notes
For creamier potatoes, adjust the amount of half and half as needed while mashing.
Feel free to add other vegetables or herbs for extra flavor if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
