Ingredients

The following ingredients have 4 Servings
  • 2.5 lbs. russet potatoes (peeled and diced) ((doesn't need to be exact, I usually use about a half a 5 lb. bag).)
  • 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
  • ¼ tsp. pepper
  • 8 slices bacon (cooked and crumbled)
  • 1/2 cup sliced green onion

Instruction

  • Add the peeled potatoes and chopped cabbage to the slow cooker. Add the chicken boullion cubes, garlic powder and onion powder.
  • Pour over just enough water to cover the potatoes and most of the cabbage. It is okay if some of the cabbage isn't under water. Don't fill your slow cooker to the tip top, or you risk it overflowing during the cooking time.
  • Place the lid on the slow cooker. Cook on HIGH for 4.5 hours.
  • When the cooking time is up, drain the water off the potatoes and cabbage.
  • Pour over the melted butter, half and half, salt and pepper.
  • Using a potato masher, mash the potatoes. If needed add a touch more half and half if the potatoes look dry, don't over do it though! After you have mashed the potatoes, add the cooked bacon and green onion.
  • Stir and serve!