Slow Cooker Colcannon
Slow Cooker Colcannon is a cozy, traditional Irish dish made effortless in the crockpot. This classic recipe combines tender slow-cooked potatoes, buttery green cabbage or kale, and a rich blend of milk and cream to create the ultimate comfort food. Using a slow cooker allows the potatoes to become perfectly soft while the cabbage cooks gently, resulting in creamy mashed potatoes without constant stirring or stovetop work.
This easy Irish colcannon recipe is perfect for busy weeknights, cold-weather meals, or stress-free family dinners, delivering hearty flavor with simple, affordable ingredients.
Why You’ll Love This Slow Cooker Colcannon:
Hands-off comfort food The crockpot does all the work
Classic Irish recipe made easy Traditional flavor with modern convenience
Budget-friendly Made with simple pantry staples
Hearty and filling A satisfying side or main dish
Family-friendly Mild, creamy flavors kids enjoy
Customizable Easy to make vegetarian or lighter
Ingredients:
3 pounds russet or Yukon Gold potatoes, peeled and cut into 1½-inch chunks
4 tablespoons unsalted butter, divided (plus extra for serving)
1½ teaspoons salt, plus more to taste
½ teaspoon black pepper
1 cup low-sodium chicken broth or vegetable broth
1 small head green cabbage, cored and thinly sliced (about 4 cups)
or 4 cups chopped kale
4 green onions, thinly sliced (plus more for garnish)
1 cup milk (whole or 2%)
½ cup heavy cream or half-and-half
½ teaspoon garlic powder (optional)
Directions:
Lightly grease a 5- to 6-quart slow cooker with butter or nonstick spray. Add the potato chunks in an even layer.
Dot the potatoes with 2 tablespoons butter, then sprinkle with salt and black pepper. Pour the broth over the top.
Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the potatoes are fork-tender.
About 45 minutes before serving, layer the sliced cabbage (or kale) and green onions over the potatoes. Do not stir. Cover and continue cooking until the greens are tender.
Warm the milk and cream together until hot but not boiling. Stir in the remaining butter and garlic powder, if using.
Mash the potatoes directly in the slow cooker, folding in the cabbage and green onions. Gradually add the warm milk mixture until smooth and creamy.
Taste and adjust seasoning. Serve hot with an extra pat of butter if desired.
Variations & Tips:
Lighter colcannon: Use all milk instead of cream and reduce the butter
Vegetarian version: Use vegetable broth
Kid-friendly option: Finely chop the cabbage or substitute baby spinach
Extra indulgent: Stir in shredded cheddar or Irish cheese before serving
Health & Cooking Benefits:
Potatoes provide comforting carbs and potassium
Cabbage or kale adds fiber and nutrients
Slow cooking enhances flavor while reducing hands-on time
Great make-ahead side dish for holidays or meal prep
