Description
Enjoy a delightful blend of creamy potatoes, tender cabbage, and crispy bacon with our Slow Cooker Colcannon Potatoes. It’s an effortless, flavorful dish that brings comfort to your table—perfect for busy nights!
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
- 1/4 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.
- Mix in the chicken bouillon cubes, garlic powder, and onion powder.
- Pour in enough water to cover the potatoes and most of the cabbage, leaving some cabbage exposed and avoiding overfilling.
- Cover and cook on HIGH for 4.5 hours.
- Once cooked, drain excess water from the potatoes and cabbage.
- Add the melted butter, half and half, salt, and pepper to the pot.
- Mash the potatoes using a potato masher, adding more half and half if necessary for creaminess.
- Mix in the crumbled bacon and sliced green onions, then stir well and serve.
Notes
For extra creaminess, adjust the amount of half and half as needed.
Feel free to add more bacon if you desire a richer flavor.
This dish can easily be made vegetarian by omitting the bacon.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg