Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner are a delightful twist on a classic Irish dish, bringing comforting, creamy goodness to your dinner table. With tender russet potatoes and crunchy cabbage melded together, this dish is so much more than mashed potatoes. The addition of flavorful chicken bouillon, butter, and crumbled bacon elevates it to a hearty, satisfying meal that can warm anyone on a chilly evening. Plus, throw those ingredients into the slow cooker, and soon, your kitchen will be filled with an irresistible aroma that draws everyone in.
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I’ve loved colcannon since I was a kid; at family gatherings, it was a staple that I eagerly looked forward to. This recipe for Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner captures that nostalgic essence but with an easy crockpot method that makes it accessible to everyone. Whether hosting a dinner party or seeking a comforting dish for your family, this recipe delivers big on flavor without demanding too much of your time. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Preparation takes just 20 minutes, while the slow cooker does the rest!
- Irresistible Flavor: Creamy potatoes paired with the crunch of cabbage and smoky bacon creates an irresistible combination.
- Eye-Catching Appeal: The creamy texture topped with green onions looks stunning on any dinner table.
- Flexible Serving: Perfect for family meals, potlucks, or even a cozy night in on the couch.
- Diet-Friendly Options: Easily adaptable to be gluten-free or vegetarian by switching out the chicken bouillon and bacon.
Ingredients You’ll Need
- 2.5 lbs. russet potatoes (peeled and diced): Russets are starchy and yield a perfect creamy consistency. You can use other potatoes, but they may alter texture.
- 1/2 head cabbage (rough chopped): Adds a nice crunch and balances the richness of the potatoes. Savoy or green cabbage works well.
- 4 chicken bouillon cubes: Provides a savory depth. For a vegetarian version, use vegetable bouillon.
- 1/2 tsp. garlic powder: Adds a subtle garlic flavor without overpowering the dish.
- 1/2 tsp. onion powder: Enhances the savory taste; it blends perfectly with the potatoes.
- Water to cover: Just enough to cook the ingredients without making them soggy.
- 1/2 cup half and half (or milk): For creaminess; half and half gives a richer flavor, but whole milk can suffice for a lighter option.
- 1/2 cup salted butter, melted: This provides the best flavor, enriching the potatoes beautifully.
- 3/4 tsp. salt: Enhances all the other flavors—adjust based on your taste preference.
- ¼ tsp. pepper: A touch of spice to round out the flavors.
- 8 slices bacon, cooked and crumbled: Smoky bacon adds flavor and texture; turkey bacon can be used for a lighter version.
- 1/2 cup sliced green onion: Freshness from green onion brightens the dish and adds a pop of color.
How to Make Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
- Prepare the Vegetables: In your slow cooker, combine the peeled and diced russet potatoes with the chopped cabbage. This combination creates a wonderful base for your colcannon.
- Season and Cover: Add in the four chicken bouillon cubes, garlic powder, and onion powder. Pour just enough water to cover the potatoes and most of the cabbage—don’t worry if some cabbage peeks out!
- Cook It Low and Slow: Cover and cook on HIGH for about 4.5 hours. Don’t open the lid too often, as keeping the heat inside is key to tender results!
- Drain and Combine: Once the cooking time is up, carefully drain the water off the potatoes and cabbage. It’s essential to remove excess moisture for a creamy, not watery, consistency.
- Add Creaminess: Pour over the melted butter, half and half, salt, and pepper. Stir well until everything is combined.
- Mash It Up: Using a potato masher, mash the mixture to your desired texture. If it seems dry, feel free to add a touch more half and half, but go easy—no one likes soup!
- Finish with Flavor: Once mashed, fold in the crumbled bacon and sliced green onions. Give it a good stir, and it’s ready to serve!
Storing & Reheating
To store any leftovers, let them cool to room temperature and transfer them to an airtight container. They will last in the refrigerator for up to 3-4 days. For longer storage, consider freezing them in freezer-safe containers for up to 3 months. When ready to reheat, thaw overnight in the fridge and warm the colcannon in a pot over low heat, stirring occasionally, until heated through. If the texture seems a bit off, adding a splash of half and half can help refresh it.
Chef’s Helpful Tips
- Ensure that your potatoes are of uniform size when diced to guarantee even cooking.
- Be cautious not to overfill the slow cooker to avoid any boiling over; fill it only about three-quarters full.
- If you want to give the dish a twist, consider adding in ingredients like shredded cheese or sautéed garlic for extra depth of flavor.
- Taste for seasoning after mashing; depending on your bouillon and bacon, you may want to adjust the salt.
- This colcannon can easily be made a day in advance. Just reheat before serving for a quick weeknight meal.
There’s nothing quite like a hearty bowl of Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner to cozy up with after a busy day. With its creamy blend of flavors and textures, this dish doesn’t just fill your belly—it warms your heart too. The simplicity of preparation and the savory goodness make it a favorite in my household. So why not give it a try? Your taste buds are waiting!
Recipe FAQs
Can I make colcannon potatoes in advance?
Yes, you can definitely prepare the colcannon a day ahead. Just follow the recipe, allow it to cool, and store it in an airtight container in the fridge. When ready to serve, you can reheat it either on the stovetop or in the microwave.
Can I substitute the bacon?
Absolutely! If you prefer a vegetarian option, simply omit the bacon or replace it with some sautéed mushrooms or smoked tempeh for a similar texture and flavor.
How do I make this recipe vegan?
You can easily make this dish vegan by replacing the half and half with almond milk or coconut cream and using vegetable bouillon instead of chicken. Also, skip the bacon or swap it out for a plant-based version.
Why are my colcannon potatoes watery?
A common reason for watery colcannon is adding too much water when covering the vegetables. Always ensure the water just covers the potatoes. Draining excess water after cooking is crucial to prevent a soupy consistency.
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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
Treat yourself to the deliciousness of Slow Cooker Colcannon Potatoes—this dish combines creamy potatoes, savory bacon, and tender cabbage for a comforting meal. Perfect for busy nights, this easy recipe makes a wholesome dinner with minimal fuss!
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, being careful not to overfill the slow cooker.
- Cover the slow cooker and cook on HIGH for 4.5 hours.
- After cooking, drain the water from the potatoes and cabbage.
- Drizzle the melted butter, half and half, salt, and pepper over the mixture.
- Mash the potatoes using a potato masher, adding more half and half if necessary to achieve the desired consistency. Be careful not to overdo it!
- Fold in the cooked bacon and sliced green onion before serving.
Notes
Feel free to adjust the seasoning to your taste.
For extra creaminess, add more half and half as needed after mashing the potatoes.
This dish is perfect for meal prep and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
