Slow Cooker Dublin Coddle is a rich, hearty stew, perfect for a chilly spring or autumn day. Prep your ingredients the night before, toss them in your slow cooker in the morning, and dinner is ready when you get home!
I first made Slow Cooker Dublin Coddle about five years ago. FIVE years. In November.
And apparently it was after I’d been sick for a couple days. That’s always fun.
Jay and I loved it. The bambino? Not so much, but he was in kindergarten. I’m amazed at how much his palate has changed in that short amount of time.
I thought with St. Patrick’s Day coming up, it would be a good time to break out the Irish Pub Cookbook Jay got me for my birthday (also five years ago). That, and I’m still all about soups, stews, and other comfort food, since this is the Winter That Never Ends.
Slow Cooker Dublin Coddle is warm, hearty, and full of pork, which is great if you have porcine-lovers in your house like I do. It’s a delicious meat-and-potatoes dish that offers a gravy-like broth that is perfect for sopping up with bread. I’d intended to make some soda bread to go with the stew, but I didn’t have the time.
Coddles were made to use up leftovers, which means there’s no real one recipe. This version (appropriately) is associated with the city of Dublin, and dates back to the seventeenth century. It makes me wish I’d tried this when I was in Dublin, way back in high school.
I do have regrets about that trip. I was not as adventurous with eating then as I am now, and gods know, I am still a rather picky eater. You’ll notice, there are no onions or leeks in this Coddle.
While we all tend to like the flavoring of onions/leeks/shallots, no one likes the texture of them. Well, Jay and the bambino will eat onions when they are in onion ring form. I won’t even do that.
If you have the time, you can absolutely make this in a Dutch oven. With things being crazy-busy work-wise, getting out the slow cooker made things much easier. After prep work the night before, I just had to throw everything in the pot before I left for work, and it was ready when we all got home.
If you prefer to use a Dutch oven, you’ll need to adjust the recipe slightly. You’ll fry your meats and garlic, then add the broth, scraping up all the browned bits before adding the potatoes. Then bring everything to a boil, cover, and place in a 300-degree F oven for 45-60 minutes.
Either way you choose to make it, this recipe is worth it. It’s practically a warm hug in a bowl.
- 1 lb. low-sodium bacon
- 16 oz. smoked pork sausage
- freshly ground black pepper
- 1 tsp. onion powder
- 1/2 tsp. dried thyme
- 2 Tbsp. lightly dried parsley leaves
- 1-2 cloves of garlic, minced
- 6 Russet potatoes, peeled and cut into approximately 6-8 chunks each
- 3 C low-sodium chicken stock
Broil or fry the bacon until it is almost crispy. Cook the sausages until they are browned. Remove from the heat and cut into 1-inch pieces. Cut the bacon slices into 1-inch pieces.
In a large 4-cup measuring cup, whisk together the chicken stock, onion powder, thyme, parsley, and garlic.
Place the peeled potatoes in the bottom of a slow cooker. Season well with ground black pepper. Scatter the bacon and sausage pieces over top of the potatoes, then pour the chicken stock over all. Season again with additional pepper.
Cover and cook on low for 7 hours, or until the potatoes are cooked through and the liquid has thickened somewhat.