Go Back
A dark brown slow cooker insert filled with creamy slow cooker mashed potatoes, topped with crispy bacon and fresh chives.

Slow Cooker Colcannon Potatoes

Enjoy the comforting flavors of traditional Irish colcannon with minimal effort in your slow cooker. This hearty side dish features creamy mashed potatoes combined with tender cabbage, crispy bacon, and savory aromatics, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Irish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Russet potatoes peeled and cut into 1-inch cubes
  • 1 head green cabbage about 2 lbs, cored and roughly chopped
  • 1 cup chicken or vegetable broth low sodium
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 slices bacon thick-cut, chopped
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1/2 cup whole milk warmed (or half-and-half)
  • 1/2 cup unsalted butter melted
  • 1/4 cup fresh chives or green onions chopped, for garnish (optional)

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Skillet
  • Potato Masher
  • Large Mixing Bowl

Method
 

  1. Place the peeled and cubed potatoes into the slow cooker. Add the chopped cabbage, chicken or vegetable broth, salt, and black pepper. Stir gently to combine.
  2. In a large skillet over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
  3. Add the diced yellow onion to the skillet with the reserved bacon fat. Sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
  4. Add the sautéed onion and garlic mixture directly into the slow cooker with the potatoes and cabbage. Cover and cook on LOW for 3.5 to 4 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender and easily mashable.
  5. Once cooked, drain any excess liquid from the slow cooker, reserving about 1/4 cup if desired for creaminess. Return the potatoes and cabbage to the slow cooker (or transfer to a large mixing bowl).
  6. Add the warmed milk and melted butter to the slow cooker/bowl. Using a potato masher, mash the potatoes until mostly smooth, leaving some texture if preferred.
  7. Stir in the crispy cooked bacon. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Transfer the slow cooker colcannon potatoes to a serving dish. Garnish with fresh chopped chives or green onions, if using, and serve warm.

Notes

For extra richness, you can replace half of the milk with heavy cream. If you prefer a smoother texture, use an immersion blender or potato ricer. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.