Name: Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
Prep time: 20 min
Cook time: 4 h 50 min
Total time: 5 h 10 min
Cuisine: Irish
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

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Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner is a heartwarming dish that beautifully combines creamy mashed potatoes with tender cabbage and a hint of savory bacon. This comforting Irish-inspired side dish is not only incredibly satisfying but also splendidly easy to prepare. Whether you’re hosting a family gathering or just craving a wholesome, flavorful meal, these colcannon potatoes won’t disappoint. The slow cooker does all the hard work, transforming humble ingredients into a luscious dish that’s a joy to enjoy.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner

Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner

My first encounter with colcannon came during a cozy Irish pub evening, where I marveled at its rich and inviting flavor. The buttery potatoes, combined with the slight crunch and freshness of cabbage, had me yearning for more. It quickly became a staple in my kitchen, especially during chilly months. Trust me when I say preparing this dish in your own slow cooker makes it even better—allowing the flavors to meld beautifully. I invite you to try this easy crockpot dinner that’s sure to become a family favorite!

Why You’ll Love This Recipe

Simple & Quick: Prepping takes just 20 minutes, and your slow cooker handles the rest.
Irresistible Flavor: Creamy potatoes mixed with savory bacon and tender cabbage make each bite a delight.
Eye-Catching Appeal: The vibrant green of the cabbage against the creamy potatoes creates an inviting dish.
Flexible Serving: Perfect as a side for dinner, yet hearty enough for lunch or a midnight snack.
Diet-Friendly Options: Easily adaptable to be gluten-free or vegetarian, depending on your preferences.

Ingredients You’ll Need

2.5 lbs. russet potatoes (peeled and diced): Starchy russets create a creamy texture when mashed. Yukon Golds could be a delicious substitute if you prefer a richer flavor.
1/2 head cabbage (rough chopped): Adds sweetness and texture; you can also use kale for a different twist.
4 chicken bouillon cubes: These enhance the overall flavor profile, providing a wonderful depth. Vegetable bouillon cubes are a great alternative for vegetarians.
1/2 tsp. garlic powder: A must-have for an aromatic element. Fresh garlic can be used, but adjust the quantity to taste.
1/2 tsp. onion powder: This adds another layer of savory goodness. You could also sauté fresh onions and mix them in for a more intense flavor.
Water to cover: Just enough to submerge the potatoes and cabbage; ensures even cooking and helps those flavors mingle.
1/2 cup half and half (or milk): For creaminess; feel free to use almond milk or another dairy-free alternative if desired.
1/2 cup salted butter, melted: Infuses richness; unsalted butter is fine if you’re watching your salt intake, but increase your salt slightly.
3/4 tsp. salt: Essential for taste. Adjust according to your preference, especially if using salted broth.
¼ tsp. pepper: This little pinch rounds out the flavors; feel free to add more if you’re a pepper fan.
8 slices bacon, cooked and crumbled: This adds that savory, crispy goodness that elevates the dish. Turkey bacon works well if you’re looking for a leaner option.
1/2 cup sliced green onion: These provide a lovely fresh finish; red onions can be used for a different flavor profile.

How to Make Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner

Prepare the Slow Cooker: Start by adding the peeled and diced 2.5 lbs. russet potatoes and the chopped 1/2 head cabbage into your slow cooker. Then, toss in the 4 chicken bouillon cubes, along with the 1/2 tsp. garlic powder and 1/2 tsp. onion powder.
Add Water: Pour in just enough water to cover the potatoes and most of the cabbage. It’s completely fine if some of the cabbage floats above the water, but be cautious not to overfill your slow cooker—you wouldn’t want it overflowing while it cooks.
Cook: Cover with the lid and set your slow cooker to HIGH, allowing the mixture to cook for 4.5 hours. The smell will be divine, filling your kitchen with anticipation.
Drain: Once the cooking time is complete, carefully drain the water off the potatoes and cabbage into a separate container. This step is important, as you want a creamy texture without excess moisture.
Add Creamy Elements: Pour over the melted 1/2 cup salted butter, along with the 1/2 cup half and half, and season with 3/4 tsp. salt and ¼ tsp. pepper.
Mash: Grab a potato masher and mash the potatoes until they’re smooth and creamy. If you find them too dry, add a touch more half and half, but just a drizzle so you maintain that perfect texture.
Mix In Final Ingredients: Gently fold in the crumbled 8 slices cooked bacon and the 1/2 cup sliced green onion. This is when you’ll see just how vibrant and delicious your colcannon looks!
Serve: Dish out your colcannon potatoes warm, and enjoy every comforting bite.

Storing & Reheating

Leftovers can be stored at room temperature for up to 2 hours, then transferred to an airtight container and placed in the refrigerator where they’ll keep for about 3 days. For longer storage, freeze portions of colcannon for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then microwave in 30-second intervals until warmed through. If the texture seems a bit off, add a splash of warm half and half to refresh that creamy consistency.

Chef’s Helpful Tips

Avoid overcooking the potatoes; they should be tender but not falling apart.
Room temperature ingredients like butter blend better than cold straight from the fridge.
If you’re using other seasonal vegetables, consider adding them in the last hour of cooking for added flavor.
To enhance flavors further, sprinkle a bit of fresh parsley or chives on top before serving.
Make this dish ahead of time and reheat on busy weekdays to save time!

Love a cozy meal that feeds a crowd? Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner certainly ticks all the boxes. With its simple steps and minimal fuss, it’s no wonder this dish has become a beloved recipe in many homes. The mingling flavors of buttery potatoes and savory cabbage are sure to impress, providing that classic comfort food experience we all crave. Take the opportunity to experiment a little with ingredients and flavors, and make this dish your own. Grab your slow cooker and enjoy the process along the way!

Recipe FAQs

Can I make colcannon potatoes without bacon?

Absolutely! You can omit the bacon if you prefer a vegetarian version. Consider adding sautéed mushrooms or even some extra seasoning to make up for the missing flavor.

How do I know when the potatoes are done?

You’ll know the potatoes are done cooking when they are tender enough to be easily pierced with a fork. This usually takes about 4.5 hours on HIGH in the slow cooker.

Can I use other types of potatoes?

Yes! While russet potatoes are classic for colcannon, you can experiment with Yukon Gold or even red potatoes for a different texture and flavor.

How can I make this recipe vegan?

To make this dish vegan-friendly, use vegetable broth instead of chicken bouillon, replace the butter with a vegan alternative, and use almond or oat milk in place of half and half. You can also skip the bacon or substitute it with a plant-based bacon alternative.