This slow cooker Irish Dublin coddle is a simple, hearty dish of meat, potatoes, and onions. It’s not just for St. Patrick’s Day—you can enjoy it year‑round for breakfast, lunch, or dinner. Affordable and satisfying, this crowd‑pleaser is easy to prepare, and instructions for making it in an Instant Pot are included.
Table of Contents
Ingredient For Crockpot Dublin Coddle
- Sausage
- Bacon
- Potatoes
- Onion
- Broth
- Seasonings
How To Make Dublin Coddle In The Slow Cooker
Preparing coddle in a slow cooker is straightforward. The only hands‑on work is browning the sausage and cooking the bacon—after that it’s a set‑and‑forget meal.
- Heat oil in a large skillet over medium heat. Add the sausage and cook 7–10 minutes, or until browned. Transfer to a paper‑towel lined plate.
- Cook the bacon in the same pan 5–7 minutes, or until it reaches your desired crispness. Drain on a paper‑towel lined plate.
- Place the cooked sausage and bacon in the slow cooker with the potatoes, onion, garlic, broth, salt, pepper, and parsley. Stir to combine.
- Cover and cook on HIGH 2–3 hours or LOW 4–6 hours, until potatoes are tender.
What Is Dublin Coddle?
Dublin coddle is a traditional Irish comfort stew made with sausage, bacon, potatoes, onions, and simple seasonings. It’s economical, easy to assemble, and deeply satisfying. Unlike heavier holiday dishes, coddle’s simplicity—meat, potatoes, and onions—makes it versatile enough for any meal of the day. Serve it hot with crusty bread or a simple green on the side.
Make This Whole30
To make this coddle Whole30‑compliant, choose sausage and bacon without added sugars or non‑compliant preservatives. Use compliant beef broth or make your own. With these swaps, the recipe remains largely the same and still delivers rich flavor.
What Type Of Sausage To Use
Pork breakfast sausages sliced into pieces work well and are what I typically use. Smoked sausages are another great option; if you use smoked sausage you can add it directly to the cooker without pre‑browning.
What Type Of Potatoes To Use
Waxy potatoes (such as Yukon Gold or red potatoes) are ideal for slow cooking because they hold their shape. I used russets here; if you choose a starchy variety cut them into larger chunks so they stay intact and don’t become mushy during the long cook time.
Tips For This Recipe
- Save time by cooking the sausage and bacon a day ahead—both keep well refrigerated and speed up dinner time.
- If you prefer soft bacon, add it at the start with the other ingredients. For crispy bacon texture, stir the cooked bacon into the finished coddle just before serving.
St. Patrick’s Day Recipes
-
Corned Beef & Cabbage (with potatoes)
-
Low‑Carb Corned Beef & Cabbage
-
Corned Beef & Cabbage Soup
-
Corned Beef & Hash Breakfast Casserole
Slow Cooker Irish Dublin Coddle
This slow cooker Irish Dublin coddle is a simple, hearty meal of meat, potatoes, and onions—great any time of year and easy to adapt for the Instant Pot.
- Author: Shannon Epstein
- Prep Time: 20 mins
- Cook Time: 3 hours
- Total Time: 3 hours 20 mins
- Yield: 4 servings
Ingredients
- 1 pound pork sausages, sliced
- 3/4 pound bacon
- 1 cup low‑sodium beef broth
- 1 garlic clove, minced
- 1 large onion, chopped into large chunks
- 1 pound russet potatoes, peeled and cut into large chunks
- 2 teaspoons dried parsley
- 1 teaspoon salt (or more to taste)
- 1/4 teaspoon pepper
- 1 tablespoon oil
Instructions
Slow Cooker
- Heat oil in a large skillet over medium heat. Add the sausage and cook 7–10 minutes or until browned. Remove and drain on paper towels.
- Cook the bacon 5–7 minutes or until done to your liking. Remove and drain on paper towels.
- Add sausage, bacon, potatoes, onion, garlic, broth, salt, pepper, and parsley to the slow cooker and stir to combine.
- Cook on HIGH 2–3 hours or LOW 4–6 hours, until potatoes are tender.
Instant Pot
- Select sauté on the pressure cooker. Cook bacon 5–7 minutes, remove and drain.
- Brown sausage 3–4 minutes per side, then remove.
- Sauté onion 3–5 minutes until softened; add garlic and cook 1 minute more. Turn off sauté.
- Add broth and scrape any browned bits from the pot.
- Return bacon and sausage to the pot and add potatoes, salt, parsley, and pepper. Close the lid, seal the valve, and cook on high pressure for 12 minutes. Quick release when finished.
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