Slow Cooker Irish Potatoes

Slow Cooker Irish Potatoes

Slow Cooker Irish Potatoes are the ultimate easy comfort-food side dish, made with tender potatoes, sweet onions, rich butter, and simple herbsb all cooked hands-off in the crockpot. Inspired by classic Irish favorites like champ and colcannon, this recipe delivers cozy, pub-style flavor with minimal prep and maximum payoff.
Instead of boiling and draining, everything cooks gently in the slow cooker, creating creamy, melt-in-your-mouth potatoes that soak up buttery goodness as they simmer. The result is a hearty, family-friendly side dish that tastes like it came straight from an Irish pub without the work.
Perfect for busy weeknights, Sunday dinners, or holiday meals, these crockpot Irish potatoes pair beautifully with corned beef, roast chicken, pot roast, sausages, or steak.

Why You’ll Love These Slow Cooker Irish Potatoes:

Easy crockpot side dish no boiling, no draining

Budget-friendly ingredients potatoes, butter, onions

Hands-off cooking let the slow cooker do the work

Creamy, comforting texture rustic or smooth, your choice

Perfect for feeding a crowd great for holidays & potlucks

Vegetarian-friendly (use vegetable broth)

Servings: 6
Cook Time: 5–6 hours (LOW) or 3–4 hours (HIGH)

Ingredients:

3 lbs Yukon Gold potatoes, peeled and cut into 1½-inch chunks
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
½ cup (1 stick) unsalted butter, cut into pieces
1 cup low-sodium chicken or vegetable broth
1 teaspoon kosher salt (plus more to taste)
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme (optional)
½ cup whole milk or half-and-half, warmed
¼ cup sour cream (optional, for extra creaminess)
¼ cup chopped fresh parsley
2 green onions, thinly sliced (green parts only)

Instructions:

Peel and cut the potatoes into evenly sized chunks. Rinse briefly under cold water to remove excess starch, then drain well.

Add the sliced onions and garlic to the bottom of a 5- to 6-quart slow cooker. Place the potatoes on top and scatter the butter pieces evenly over them.

Sprinkle with salt, pepper, and dried thyme. Pour the broth over the potatoes. The potatoes don’t need to be fully submerged they’ll steam and soften as they cook.

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.

Switch the slow cooker to WARM. Add the warmed milk and sour cream (if using). Mash directly in the slow cooker to your preferred texture rustic or smooth.

Stir in fresh parsley, adjust seasoning to taste, and garnish with sliced green onions. Keep warm until ready to serve.

Variations & Tips:

Classic Irish Champ: Add sliced green onions during mashing and skip the sour cream

Colcannon Style: Fold in sautéed cabbage or kale

Extra Rich: Stir in Irish cheddar or use half cream, half broth

Make-Ahead Friendly: Reheats beautifully with a splash of warm milk