Description

This Slow Cooker Colcannon Potatoes dish is a comforting and hearty meal that brings together the creamy texture of potatoes, the crunch of cabbage, and savory bacon. Perfect for a quick weeknight dinner, it showcases simple ingredients and minimal prep—ideal for food lovers craving homemade goodness.

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

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Instructions

Place the peeled potatoes and chopped cabbage into 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, leaving some cabbage above the water.
Cover the slow cooker and set it to HIGH, cooking for 4.5 hours.
After cooking, drain the water from the cooked potatoes and cabbage.
Add the melted butter, half and half, salt, and pepper to the drained mixture.
Mash the potatoes with a potato masher, adjusting the consistency with additional half and half if needed.
Stir in the crumbled bacon and sliced green onion before serving.

Notes

For a creamier texture, add more half and half gradually until desired consistency is reached.
Feel free to substitute the bacon with a vegetarian option or omit it for a vegetarian version.
This dish can be made a day in advance and reheated when needed.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 2g
Sodium: 720mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 7g
Cholesterol: 35mg