Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
Table of Contents
There’s something undeniably comforting about a bowl of colcannon potatoes, particularly when they’re made in a slow cooker. This dish combines creamy mashed potatoes and tender cabbage, all infused with savory flavors and rich bacon bits. As the potatoes cook, they absorb a silky blend of butter and half-and-half, creating a dish that is not just filling but also heartwarming. The inviting aroma wafting through your kitchen as they simmer reminds me of family gatherings where everyone would gather around a pot, eager to dig in.
I first discovered colcannon potatoes while exploring Irish cuisine, and I was instantly hooked. With the simplicity of preparing this dish in a slow cooker, it quickly became a staple in my home. Shredded cabbage provides a delightful texture and a slightly sweet note, while the crispy bacon adds a smoky crunch that’s hard to resist. Plus, this recipe is budget-friendly and perfect for both weeknight dinners and festive celebrations. You’re going to love making this dish for your family and friends!
Why You’ll Love This Recipe
- Simple & Quick: In just a little over four hours, you’ll have a delicious side dish ready to serve.
- Irresistible Flavor: The combination of creamy potatoes, buttery goodness, and crispy bacon creates a mouthwatering experience.
- Eye-Catching Appeal: The vibrant colors of green onion and the fluffy texture of mashed potatoes make this dish a showstopper.
- Flexible Serving: Enjoy as an impressive side dish at dinner or as a comforting snack any time.
- Diet-Friendly Options: Easily adaptable for vegetarian diets by omitting bacon and using vegetable broth instead of chicken bouillon.
Ingredients You’ll Need
- 2.5 lbs. russet potatoes (peeled and diced): These starchy potatoes create a creamy consistency. You can use Yukon Gold potatoes for a slightly buttery flavor as an alternative.
- 1/2 head cabbage (rough chopped): Fresh cabbage adds texture and nutrition, developing a sweetness when cooked. Feel free to substitute with kale or spinach if you prefer.
- 4 chicken bouillon cubes: These provide a robust flavor base. For a vegetarian option, use vegetable bouillon cubes instead.
- 1/2 tsp. garlic powder: This adds depth. Fresh garlic can be used, just be sure to chop it finely.
- 1/2 tsp. onion powder: Enhances the overall flavor without the hassle of chopping onions. Substitute with minced onion if desired.
- Water to cover: This will create steam for cooking, so use just enough to cover the ingredients without overflowing.
- 1/2 cup half and half (or milk): This ensures creaminess in the final mash. You can use full cream for an indulgent touch or a non-dairy milk for a lighter option.
- 1/2 cup salted butter, melted: Adds rich flavor and helps in making the mash silky. Unsalted butter is okay if you’re watching your salt intake.
- 3/4 tsp. salt: Adjust based on your taste! The bacon will also contribute some saltiness.
- 1/4 tsp. pepper: A gentle kick that complements the overall flavors.
- 8 slices bacon, cooked and crumbled: The crispy bits add that irresistible crunch and smokiness. For a vegetarian version, you can omit this or use coconut bacon.
- 1/2 cup sliced green onion: Fresh and vibrant, these provide a nice finish and crunchy contrast.
How to Make Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
- Prep the Veggies: Start by adding the peeled and diced russet potatoes and the roughly chopped cabbage to your slow cooker.
- Season It Up: Toss in the four chicken bouillon cubes, garlic powder, and onion powder.
- Add Water: Pour just enough water to cover the potatoes and most of the cabbage. Don’t overfill; you want to avoid an overflow.
- Cook Away: Place the lid on the slow cooker and set it to HIGH for about 4.5 hours. Enjoy the delicious aroma filling your home!
- Drain the Mixture: Once cooking time is up, carefully drain the excess water from the slow cooker.
- Cream It Up: Pour in the melted salted butter, half and half, and season with salt and pepper.
- Mash & Mix: Using a potato masher, mash the potatoes until they reach your desired smoothness. If it looks too dry, add a splash more half and half.
- Add the Goodies: Fold in the crumbled bacon and sliced green onion. Stir to combine and serve hot!
Storing & Reheating
To keep your colcannon potatoes fresh, store any leftovers in an airtight container in the refrigerator. They will last up to 3 days. If you want to freeze them, pack the potatoes in a freezer-safe container, where they can be stored for up to 3 months. When you’re ready to enjoy them again, simply reheat in the microwave or on the stove over low heat, adding a little milk or cream to revive the creamy texture. Keep in mind that texture may change slightly after freezing, but a good stir will do wonders.
Chef’s Helpful Tips
- Avoid overcooking the potatoes to keep them from becoming gummy; just mash them until smooth.
- Use room temperature ingredients when possible for smoother blending.
- If your potatoes seem a bit dry after mashing, don’t hesitate to add more half and half slowly until it reaches your desired creaminess.
- For extra flavor, consider sautéing the cabbage in a bit of butter before adding it to the slow cooker.
- This recipe is highly adaptable, so feel free to play with the ingredients. Adding cheese, such as cheddar, can add even more richness.
These colcannon potatoes are simple to make and incredibly satisfying. If you’ve never made them before, I encourage you to give it a shot. With the combination of creamy textures and savory seasonings, this dish has everything you want in comfort food. So grab your slow cooker and get ready to warm your heart and your home!
Recipe FAQs
Can I make colcannon potatoes ahead of time?
Absolutely! You can prepare the dish a day in advance, store it in the fridge, and simply reheat when you’re ready to serve. Just remember, they might thicken up a bit, so add a touch of milk for creaminess.
Can I use other types of potatoes?
Yes, while russet potatoes are preferred due to their starchiness, you can also use Yukon Golds for a creamier texture or red potatoes for a chunkier consistency. Just be sure to chop them into even pieces for consistent cooking.
What can I serve with colcannon potatoes?
Colcannon potatoes make a great side for so many dishes! They pair perfectly with meats like corned beef, roasted chicken, or even grilled sausages. You can also enjoy them with a simple salad for a comforting yet light meal.
How do I make this dish vegetarian-friendly?
To make this recipe vegetarian, simply omit the bacon and replace the chicken bouillon with vegetable bouillon. You’ll still get the delicious taste and comfort of colcannon potatoes without any meat!
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- Easy Honey Garlic Shrimp
- Creamy Alfredo Sauce | Homemade Creamy Alfredo
- Mexican Chicken with Cheese Sauce
- Chilli Garlic Butter Roasted Cabbage Wedges
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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: Dinner
- Method: Slow Cooker
- Cuisine: Irish
Description
Slow Cooker Colcannon Potatoes are a delightful mix of creamy russet potatoes, tender cabbage, and crispy bacon. This comforting dish is simple to prepare and offers irresistible flavor, making it a perfect addition to your dinner table for a quick, wholesome meal.
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 in enough water to cover the potatoes and most of the cabbage without overfilling the slow cooker.
- Place the lid on the slow cooker and cook on HIGH for 4.5 hours.
- Once done, drain the water from the potatoes and cabbage.
- Stir in the melted butter, half and half, salt, and pepper.
- Mash the potatoes using a potato masher, adjusting with more half and half if needed.
- Add the cooked bacon and green onion; stir and serve!
Notes
Ensure not to overfill the slow cooker to prevent overflow.
Adjust the amount of half and half based on desired creaminess.
Feel free to add more bacon or green onions for extra flavor.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
