Two slow cooker dinners in one week? Can you tell I really didn’t feel like cooking this week? I have a feeling this trend may continue.
Colcannon is an Irish potato and cabbage casserole. Maybe you already knew that, but I had never ever heard of it, until someone named Jenna awesomely commented on this post, suggesting this as a way to use up some of my excess potatoes and cabbage.
I think it usually has ham in it. This colcannon has chicken next to it. I also made it by throwing everything in the slow cooker. This was a bit of an experiment. I’m pretty sure this wouldn’t live up to an Irish person’s standards. Ha ha, I think it might be better to call this meal “colcannon inspired”.
Also, I did a pretty shoddy job of measuring everything. So what you have below is more of an “almost recipe”. This is what is in it, roughly:
1 large onion, chopped
1 head of garlic, cloves separated, peeled and smashed (that’s right, a whole head)
3 cups of shredded cabbage
6 chicken drumsticks
About 5 medium red skinned potatoes, quartered
1 tbs of rosemary
1/4 cup water
Salt and Pepper
- I put everything in the slow cooker. Cooked on low for 8 hours while I was at work.
- When I got home, I separated the potatoes, cabbage, chicken and onion.
- I mashed the potatoes with a little milk and nonfat greek yogurt. Then I stirred in the cabbage. Tada! Colcannon!
- I made a gravy out of the drippings and some cornstarch dissolved in cold water.
- I served the chicken and onions along side the potatoes with the gravy on top.
- Oh and I steamed a little broccolini to go with it. Gotta have some green in there.
After all that, I still have so much cabbage left! IT’S UNENDING!