Description
Enjoy a comforting dish with Slow Cooker Colcannon Potatoes! This recipe combines creamy potatoes, cabbage, and crispy bacon, all cooked effortlessly in a slow cooker, making it a perfect choice for a quick and satisfying meal.
Ingredients
Scale
- 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 peeled potatoes and chopped cabbage in the slow cooker.
- Add chicken bouillon cubes, garlic powder, and onion powder to the mix.
- Pour enough water to cover the potatoes and most of the cabbage, being careful not to overfill the cooker.
- Cover with the lid and cook on HIGH for 4.5 hours.
- Once done, drain excess water from the potatoes and cabbage.
- Add melted butter, half and half, salt, and pepper to the mixture.
- Mash the potatoes with a potato masher, adding more half and half if necessary to reach desired consistency.
- Stir in cooked bacon and sliced green onions before serving.
Notes
Adjust the amount of half and half for desired creaminess.
Ensure the slow cooker is not overfilled to prevent overflowing during cooking.
Feel free to add other seasonings for additional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg