Delicious Irish Slow Cooker Recipes (both for Crowd & Family)

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There is something warm and cozy about Irish Slow Cooker Recipes. They are simple. They are hearty. And they fill your home with the best smell.

Irish food is known for potatoes, beef, lamb, cabbage, carrots, onions, and fresh herbs. These are easy foods. Budget friendly. Perfect for slow cooking.

When you use a slow cooker, you save time. You save effort. And you still get deep, rich flavor. That is why I love making Irish slow cooker recipes for busy weeknights, holidays, or big family dinners.

If you have a basic 6-quart slow cooker like the Crock-Pot 6 Quart Programmable Slow Cooker, you are ready to cook for a crowd. I also love using a cast iron skillet for browning meat before it goes into the slow cooker. That one extra step builds flavor.

Now let’s get into these warm and filling Irish slow cooker recipes.

Why the Slow Cooker is Perfect for Irish Food

Irish cooking is all about simple ingredients cooked low and slow. Think about tough cuts of beef or lamb. They need time to get tender. Your slow cooker gives them that time. It works while you work, sleep, or play.

It also brings out the best in root vegetables. Carrots, potatoes, and parsnips get soft and sweet. They soak up all the yummy broth. Plus, it’s a one-pot meal. Less cleanup means more time for you.

Using a Irish Slow Cooker Recipes like these saves money too. You can buy cheaper meat. The long cooking makes it fall-apart tender. It’s smart cooking for busy people.

Cozy Irish Stews and Soups

Let’s start with the classics. These are the meals that warm you from the inside out. They are great for feeding a hungry crowd.

Traditional Irish Slow Cooker Beef Stew

This is the king of Irish cooking. It’s rich, hearty, and full of flavor. My family asks for this all the time. The beef gets so soft it melts in your mouth. It is best for a Sunday dinner when the weather is cold.

The secret is browning the meat first. It adds a deep flavor. Then we add carrots, potatoes, and onions. A good stout beer makes the gravy rich and dark. Don’t worry, the alcohol cooks out. You are just left with amazing taste.

Serve this with crusty bread for dipping. You will want to soak up every last drop of gravy. It feeds a crowd easily. Just double the recipe if your slow cooker is big enough.

Serve: 6-8 | Prep Time: 20 minutes | Cook Time: 8 hours (Low) or 4 hours (High) | Total Time: 8 hours 20 minutes

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 tbsp all-purpose flour
1 large onion, chopped
3 carrots, sliced
3 potatoes, peeled and cubed
2 cloves garlic, minced
1 cup beef broth
1 cup Irish stout beer (like Guinness)
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf

How To Make (Step by Step)

Brown the Beef: Pat the beef dry with paper towels. Toss it in a bowl with salt, pepper, and flour. Heat the olive oil in a skillet over medium-high heat. Brown the beef in batches. Do not crowd the pan. We want a nice sear, not steamed meat. Transfer the browned beef to your slow cooker.

Sauté the Veggies: In the same skillet, add the onion and carrots. Cook for about 5 minutes until they start to soften. Add the garlic and cook for one more minute. This gets all the tasty bits from the bottom of the pan.

Deglaze the Pan: Pour a little bit of the beef broth into the hot skillet. Scrape up all the brown bits. That is pure flavor. Pour this mixture into the slow cooker.

Combine and Cook: Add the potatoes, tomato paste, thyme, and bay leaf to the slow cooker. Pour in the rest of the beef broth and the stout beer. Stir everything to combine.

Set It and Forget It: Put the lid on. Cook on Low for 8 hours or on High for 4 hours. The beef should be very tender. Remove the bay leaf before serving. Taste and add more salt or pepper if needed.

Irish Slow Cooker Lamb Stew (Stobhach Caorach)

Lamb is another star in Irish cooking. It has a richer taste than beef. This stew is pure comfort. It is perfect for a special family meal. The lamb gets so tender it falls apart.

I love this recipe because it uses simple herbs. Rosemary and thyme smell like heaven. We also add parsnips along with the carrots. They add a little sweetness. It is a wonderful dish for celebrating.

This is a great recipe for St. Patrick’s Day. But do not wait for a holiday. Make it on a random Tuesday. Your family will think you worked all day. Little do they know, the slow cooker did all the work.

Serve: 4-6 | Prep Time: 15 minutes | Cook Time: 8 hours (Low) or 4-5 hours (High) | Total Time: 8 hours 15 minutes

Ingredients:

2 lbs lamb shoulder, cut into chunks
1 tbsp olive oil
1 large onion, chopped
2 leeks, cleaned and sliced (white part only)
3 carrots, sliced
2 parsnips, sliced
4 cups beef or lamb broth
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste
2 tbsp fresh parsley, chopped (for garnish)

How To Make (Step by Step)

Brown the Lamb: Heat the oil in a large skillet. Season the lamb chunks with salt and pepper. Brown them well on all sides. This step is key for flavor. Put the lamb in the slow cooker.

Cook the Leeks and Onion: In the same skillet, add the onion and leeks. Cook for about 5 minutes until soft. Add them to the slow cooker.

Add Veggies and Broth: Put the carrots and parsnips in the slow cooker. Sprinkle with rosemary and thyme. Pour the broth over everything. Give it a good stir.

Slow Cook: Cover and cook on Low for 8 hours, or on High for 4-5 hours. The lamb should be very tender when done. Stir in fresh parsley right before you serve it.

Creamy Irish Potato and Leek Soup

This soup is like a warm hug in a bowl. It is smooth, creamy, and simple. Potatoes and leeks are a classic Irish pair. They grow well in the Irish climate. This soup is budget-friendly too.

I make this when I want something light but filling. It is not heavy like a stew. But it still sticks to your ribs. The slow cooker makes the potatoes very soft. Then we blend it all up for a silky texture.

You can serve it as a starter for a big meal. Or have it as a main dish with some bread. It is also great for a crowd. Just keep it warm in the slow cooker. People can serve themselves.

Serve: 6-8 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) or 3 hours (High) | Total Time: 6 hours 15 minutes

Ingredients:

4 large potatoes, peeled and diced
3 large leeks, cleaned and sliced (white and light green parts)
1 onion, chopped
4 cups chicken or vegetable broth
1 tsp salt
1/2 tsp black pepper
1 cup heavy cream or half-and-half
2 tbsp butter
Chives for garnish

How To Make (Step by Step)

Prep the Veggies: Add the diced potatoes, sliced leeks, and chopped onion to your slow cooker. Make sure you wash the leeks really well. They can have dirt hiding in the layers.

Add Liquid and Season: Pour the broth over the veggies. Add the salt and pepper. Give everything a quick stir.

Cook Until Soft: Cover and cook on Low for 6 hours or on High for 3 hours. The potatoes should be very soft when you poke them with a fork.

Blend the Soup: Use an immersion blender right in the slow cooker. Blend until the soup is smooth and creamy. If you don’t have an immersion blender, carefully blend in batches in a regular blender. Be careful with the hot liquid.

Finish and Serve: Stir in the butter and the heavy cream. Let it warm through for about 15 more minutes. Taste and adjust seasoning. Serve hot with a sprinkle of fresh chives.

Traditional Irish Main Dishes

These are the big meals. The ones you build a whole dinner around. They are filling and sure to please everyone.

Slow Cooker Corned Beef and Cabbage

This is the most famous Irish American dish. And for good reason. It is so tasty. The beef gets spiced perfectly. The cabbage soaks up all the flavor. It is a must for St. Patrick’s Day.

But I make this all winter long. It is so easy. You just put the brisket in with the spice packet. Add some broth and let it go. The meat comes out so tender it slices like butter.

The trick is to add the cabbage later. If you add it at the start, it gets mushy. We add it in the last few hours. That way, it is tender but still has a little bite. Serve with mustard on the side. It is a feast.

Serve: 6-8 | Prep Time: 10 minutes | Cook Time: 10 hours (Low) or 6 hours (High) + 2 hours for cabbage | Total Time: 10 hours 10 minutes

Ingredients:

3-4 lbs corned beef brisket (with spice packet)
1 small head of cabbage, cut into wedges
4 carrots, peeled and cut into chunks
1 large onion, quartered
4 potatoes, quartered
4 cups water or beef broth
2 tbsp brown sugar (optional)
Whole grain mustard for serving

How To Make (Step by Step)

Rinse the Meat: Rinse the corned beef under cold water. This removes some of the salt from the brine. Pat it dry with paper towels.

Add to Slow Cooker: Place the onions, carrots, and potatoes in the bottom of the slow cooker. Put the corned beef on top, fat side up. Sprinkle the contents of the spice packet over the meat. If you like a sweeter glaze, rub the brown sugar on top of the meat.

Add Liquid: Pour the water or broth around the meat. Try not to wash off the spices. The liquid should come about halfway up the meat.

Cook the Meat: Cover and cook on Low for 10 hours or on High for 6 hours. The meat should be fork-tender.

Add the Cabbage: Remove the lid. Add the cabbage wedges around the meat, pushing them down into the liquid. Replace the lid. Cook for another 1-2 hours on High, until the cabbage is tender.

Rest and Slice: Carefully move the meat to a cutting board. Let it rest for 10-15 minutes. Slice it thinly against the grain. Serve with the veggies and mustard.

Dublin Coddle

This is a classic Dublin dish. It is simple and clever. It uses sausages and bacon. Irish families have made this for generations. It was a great way to use leftovers.

I love the name. It comes from the word “coddle,” meaning to cook gently. That is exactly what the slow cooker does. It gently cooks the sausages, bacon, and potatoes in a light broth.

It is not a heavy stew. It is lighter, but still very satisfying. The smoky bacon gives so much flavor. The potatoes get soft and creamy. It is a true taste of Dublin. Your family will love this simple dish.

Serve: 4-6 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) or 3 hours (High) | Total Time: 6 hours 15 minutes

Ingredients:

1 lb good quality pork sausages (like bangers)
6 slices of bacon, chopped
4 large potatoes, thinly sliced
2 large onions, sliced
2 carrots, sliced
1 1/2 cups chicken broth
Fresh parsley, chopped
Salt and pepper to taste

How To Make (Step by Step)

Prep the Meat: In a skillet over medium heat, cook the bacon until it starts to crisp. Remove it with a slotted spoon. In the same pan, brown the sausages on all sides. They don’t need to be cooked through. Just get some color on them.

Layer the Ingredients: Start by placing a layer of potato slices on the bottom of the slow cooker. Top with some onions and carrots. Add a layer of bacon and the sausages. Sprinkle with some parsley and pepper. (Go easy on salt, as bacon is salty). Repeat the layers until you use everything. Finish with a layer of potatoes on top.

Add Broth: Pour the chicken broth carefully down the side. It should come about halfway up the food. Don’t drown it.

Cook: Cover and cook on Low for 6 hours or on High for 3 hours. The potatoes should be soft and the sausages cooked through. Serve hot with more fresh parsley on top.

Irish Slow Cooker Chicken and Dumplings

This is not a traditional Irish dish. But Irish families love it. It is pure comfort food. We use simple ingredients to make a creamy chicken stew. Then we add fluffy dumplings on top. It is a hug in a bowl.

The slow cooker makes the chicken so tender. It falls apart. The broth gets thick and creamy. I add peas for a pop of color and sweetness. It is a great family meal. Kids love the dumplings.

You can use chicken thighs for more flavor. Or use breasts for leaner meat. Both work great. The dumplings are easy to make. They cook right on top of the stew. It looks so impressive when you serve it.

Serve: 4-6 | Prep Time: 20 minutes | Cook Time: 6 hours (Low) or 3 hours (High) + 30 mins for dumplings | Total Time: 6 hours 50 minutes

Ingredients:

For the Stew:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 tsp dried thyme
- 1 cup frozen peas
- Salt and pepper to taste
For the Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp melted butter
- 1 tbsp fresh parsley, chopped

How To Make (Step by Step)

Make the Stew Base: Put the chicken, onion, carrots, and celery in the slow cooker. In a small bowl, whisk together the flour and a little bit of cold water to make a smooth paste. Slowly whisk this into the chicken broth. Pour the broth mixture into the slow cooker. Add the thyme, salt, and pepper.

Cook the Stew: Cover and cook on Low for 6 hours or on High for 3 hours. The chicken should be cooked through and the veggies tender.

Shred the Chicken: About 30 minutes before you want to eat, remove the chicken. Shred it with two forks. Put it back in the slow cooker. Add the frozen peas and the milk or cream. Stir gently.

Make the Dumpling Dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the milk, melted butter, and parsley until just combined. Do not overmix. A shaggy dough is good.

Add Dumplings: Drop spoonfuls of the dumpling dough onto the hot stew. Try to space them out a little. They will expand.

Cook Dumplings: Put the lid back on. Turn the slow cooker to High. Cook for another 25-30 minutes. Do not lift the lid while they cook! The dumplings need the steam to get fluffy. They are done when a toothpick comes out clean. Serve right away.

Irish Sides to Share

No Irish meal is complete without great side dishes. These are the classics. They go with everything.

Slow Cooker Colcannon (Mashed Potatoes with Kale)

Colcannon is Ireland’s favorite mashed potato dish. It is creamy, buttery mashed potatoes. But we mix in kale or cabbage. It adds color and a little goodness. It is the perfect side for any meal.

I love serving this with corned beef or sausages. It is so much better than plain mashed potatoes. The greens make it look fancy. But it is still easy. The slow cooker keeps it warm for a long time. That is great for parties.

You can use curly kale or green cabbage. Both work well. We cook the greens first to soften them. Then we mix them into the creamy potatoes. Don’t forget the extra butter on top. It is the best part.

Serve: 6-8 | Prep Time: 15 minutes | Cook Time: 4 hours (Low) or 2 hours (High) | Total Time: 4 hours 15 minutes

Ingredients:

4 lbs potatoes, peeled and quartered
4 cups chopped kale or green cabbage
1 cup milk or half-and-half
1/2 cup butter, plus more for serving
4 green onions, sliced
Salt and pepper to taste

How To Make (Step by Step)

Cook the Potatoes: Put the quartered potatoes in the slow cooker. Add enough water to just cover them. Cover and cook on Low for 4 hours or on High for 2 hours, until they are fork-tender.

Cook the Kale: While the potatoes cook, bring a pot of salted water to a boil. Add the chopped kale. Cook for about 5 minutes until it is wilted and tender. Drain well and set aside.

Drain and Mash: Carefully drain the water from the slow cooker. Put the hot potatoes back in the slow cooker. Add the butter, milk, and green onions. Mash until smooth and creamy. Use a hand masher or an electric mixer on low speed.

Combine: Stir in the cooked kale. Taste and add lots of salt and pepper. Serve hot with a big pat of butter melting on top.

Slow Cooker Irish Champ

Champ is like colcannon’s cousin. It is also mashed potatoes. But instead of kale, we use scallions (green onions). It is simpler but just as tasty. The milk is infused with the onions first. This makes the potatoes extra creamy and flavorful.

This is a classic Irish comfort food. It was often served at Halloween. A ring or a coin was hidden inside for good luck. You can try that at home. Just warn your family to be careful.

I love how simple this is. It is the ultimate side dish. It goes with any meat. The slow cooker makes it easy. You don’t have to watch a pot of boiling potatoes. Just set it and forget it until mash time.

Serve: 4-6 | Prep Time: 10 minutes | Cook Time: 4 hours (Low) or 2 hours (High) | Total Time: 4 hours 10 minutes

Ingredients:

3 lbs potatoes, peeled and quartered
1 1/2 cups milk
1 bunch green onions, chopped
1/2 cup butter, melted
Salt and white pepper to taste

How To Make (Step by Step)

Cook Potatoes: Place the quartered potatoes in the slow cooker. Add enough water to cover them. Cover and cook on Low for 4 hours or on High for 2 hours, until tender.

Warm the Milk: While the potatoes cook, put the milk and most of the chopped green onions (save some for garnish) in a small saucepan. Heat gently until warm. Do not boil. This lets the onion flavor get into the milk.

Drain and Mash: Drain the potatoes well. Return them to the warm slow cooker. Pour in the warm milk and onions. Add the melted butter.

Mash and Season: Mash everything together until smooth and creamy. Season generously with salt and white pepper. White pepper looks better, but black pepper is fine too. Serve hot, topped with the remaining green onions.

Slow Cooker Irish Brown Soda Bread

Irish soda bread is famous. It is quick and easy. You don’t need yeast. It uses baking soda to rise. This version is brown bread. It is hearty and healthy. It has a dense, moist texture.

I know, baking bread in a slow cooker sounds weird. But it works! The slow cooker steams the bread. It makes it very moist. It gets a soft crust. You can even get a slightly crispy crust if you finish it in the oven.

This bread is perfect with soups and stews. It is great for sopping up gravy. Toast it for breakfast with butter and jam. It is a versatile bread. Your house will smell like a bakery.

Serve: 8-10 slices | Prep Time: 15 minutes | Cook Time: 2.5 – 3 hours (High) | Total Time: 3 hours 15 minutes

Ingredients:

2 cups whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
1 tbsp honey or molasses
2 tbsp butter, melted (plus extra for greasing)
Optional: 1/2 cup rolled oats, for coating

How To Make (Step by Step)

Prep the Slow Cooker: Line your slow cooker with parchment paper. Or, grease it really well with butter. You want to be able to lift the bread out easily.

Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. Make sure the baking soda is mixed in well.

Add Wet Ingredients: Make a well in the center. Pour in the buttermilk, honey, and melted butter. Stir with a wooden spoon until a soft, sticky dough forms. Do not knead it. Overmixing makes it tough.

Shape the Dough: Lightly flour your hands. Shape the dough into a round ball. If you are using oats, spread them on a plate and gently press the dough ball into them to coat the top and sides.

Cook: Place the dough into the prepared slow cooker. Cut a deep “X” across the top with a sharp knife. This helps it cook through. Put the lid on. Cook on HIGH for 2.5 to 3 hours. It is done when a skewer inserted in the center comes out clean.

Crisp the Crust (Optional): If you want a browner, crispier crust, carefully lift the bread out. Place it on a baking sheet and put it under the broiler for 2-3 minutes. Watch it closely so it doesn’t burn. Let it cool on a wire rack before slicing.

Irish-Inspired Comfort Food

These are the dishes that make you feel good. They are not all strictly traditional, but they have Irish flavors. They are perfect for families.

Slow Cooker Shepherd’s Pie Filling

Shepherd’s pie is a classic. It is a meat pie with a potato crust. Usually, we make it in the oven. But you can make the filling in the slow cooker. It is so easy.

This recipe is for the filling. You cook the lamb and veggies low and slow. It gets deep and rich. Then you can top it with mashed potatoes. You can put it in a dish and broil it. Or just serve the filling over mashed potatoes.

It is the ultimate comfort food. The lamb is savory. The veggies are soft. The gravy is thick. It is a filling meal. It is great for a cold night. Your family will be happy.

Serve: 4-6 | Prep Time: 20 minutes | Cook Time: 8 hours (Low) or 4 hours (High) | Total Time: 8 hours 20 minutes

Ingredients:

For the Filling:
- 1.5 lbs ground lamb or beef
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and corn
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Salt and pepper to taste
For the Topping:
- Your favorite mashed potatoes (enough for 4-6 people)
- 2 tbsp butter, melted

How To Make (Step by Step)

Brown the Meat: In a skillet over medium heat, cook the ground lamb and onion until the meat is browned. Break it up with a spoon as it cooks. Drain off any excess fat.

Add Aromatics: Add the carrots, celery, and garlic to the pan. Cook for 5 more minutes. Stir in the tomato paste and cook for 1 minute.

Transfer to Slow Cooker: Put the meat mixture into the slow cooker. Add the beef broth, Worcestershire sauce, rosemary, and a good pinch of salt and pepper. Stir to combine.

Slow Cook: Cover and cook on Low for 8 hours or on High for 4 hours.

Thicken and Add Veg: About 30 minutes before the end, stir in the cornstarch slurry. This will thicken the gravy. Add the frozen peas and corn. Stir and let it cook for the final 30 minutes on High.

Serve: Serve the filling in bowls. Top with a big scoop of mashed potatoes. Drizzle with melted butter.

Slow Cooker Bacon and Cabbage

This is a simple, classic Irish meal. It is just bacon (which is more like ham) and cabbage. It is simple. But when cooked right, it is delicious. The bacon gets sweet and tender. The cabbage is buttery.

This was a staple in Irish homes. It was a cheap and filling meal. Now, it is a comfort food classic. The slow cooker makes it so easy. You just put the bacon joint in with some water. Let it cook all day.

We add the cabbage later so it doesn’t get too soft. You can also add potatoes to make it a full meal. It is simple food, but it tastes like home. Serve it with mustard and parsley sauce.

Serve: 4-6 | Prep Time: 10 minutes | Cook Time: 6-8 hours (Low) or 4 hours (High) + 1 hour for cabbage | Total Time: 8 hours 10 minutes

Ingredients:

2-3 lbs corned pork shoulder or bacon joint (uncured)
1 head of cabbage, cut into wedges
1 onion, quartered
4 potatoes, peeled and halved (optional)
Water to cover
Parsley sauce for serving (optional)

How To Make (Step by Step)

Soak the Bacon (if needed): If your bacon joint is very salty, soak it in cold water for a few hours. Rinse it well. This step is not always needed, check the package.

Cook the Meat: Put the bacon joint in the slow cooker. Add the onion and potatoes (if using). Add enough water to almost cover the meat.

Slow Cook: Cover and cook on Low for 6-8 hours or on High for about 4 hours. The meat should be very tender.

Add Cabbage: Remove the lid. Add the cabbage wedges to the slow cooker, pushing them down into the liquid. If there isn’t much liquid, add a little more water. Cover and cook on High for another 1-1.5 hours, until the cabbage is tender.

Rest and Slice: Carefully lift the bacon out onto a cutting board. Let it rest for 10 minutes. Slice it thickly. Serve with the cabbage, potatoes, and a drizzle of parsley sauce.

Slow Cooker Irish Steak and Guinness Pie Filling

This is a special meal. It takes the classic beef stew and puts it in a pie. The Guinness gives the gravy a deep, rich flavor. It is a bit fancy. But it is still easy to make.

We cook the filling low and slow. The beef gets so tender. The gravy gets dark and thick. Then we put it in a dish and top it with puff pastry. You bake it until the pastry is golden and flaky.

It is perfect for a dinner party. It looks so impressive. But you did most of the work in the slow cooker. Your guests will be amazed. Serve it with mashed potatoes and peas. It is a winner.

Serve: 4-6 | Prep Time: 20 minutes | Cook Time: 8 hours (Low) or 4 hours (High) | Total Time: 8 hours 20 minutes (plus baking time)

Ingredients:

For the Filling:
- 2 lbs beef chuck, cubed
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 1/2 cups Guinness stout
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 bay leaf
For the Pie:
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)

How To Make (Step by Step)

Prep the Beef: Toss the beef cubes in the flour, salt, and pepper. Heat the oil in a skillet over medium-high heat. Brown the beef in batches. Transfer to the slow cooker.

Cook Veggies: In the same skillet, cook the onion, carrots, and celery for 5-7 minutes. Add the garlic and cook for one more minute. Add a splash of broth to deglaze the pan, scraping up the brown bits. Pour this into the slow cooker.

Add Liquid: Add the Guinness, remaining beef broth, tomato paste, thyme, and bay leaf to the slow cooker. Stir well.

Slow Cook: Cover and cook on Low for 8 hours or on High for 4 hours. The beef should be very tender. Remove the bay leaf. Let the filling cool slightly. If it seems too thin, you can stir in a little cornstarch slurry and let it thicken on the stove.

Assemble the Pie: Preheat your oven to 400°F (200°C). Pour the filling into a pie dish or a cast-iron skillet. Roll out the puff pastry sheet. Place it over the filling. Trim and crimp the edges. Cut a few slits in the top to let steam escape. Brush with the beaten egg.

Bake: Place the pie on a baking sheet (to catch any drips). Bake for 20-25 minutes, until the pastry is puffed up and golden brown. Let it rest for 10 minutes before serving.

Irish Desserts in the Slow Cooker

Yes, you can even make dessert in your slow cooker! These are warm, sweet, and perfect for a crowd.

Slow Cooker Irish Apple Cake

Apple cake is a favorite in Ireland. It is a simple, rustic cake. It is full of tart apples and warm spices. It is not too sweet. It is more like a cross between a cake and a pudding. It is delicious.

The slow cooker makes this cake so moist. It steams as it bakes. It gets a lovely soft texture. The apples break down and become jammy. It is pure comfort.

Serve it warm. It is best with a big dollop of fresh whipped cream. Or a scoop of vanilla ice cream. Or even some warm custard. It is the perfect end to an Irish meal. Your family will love it.

Serve: 6-8 | Prep Time: 15 minutes | Cook Time: 2.5 – 3 hours (High) | Total Time: 3 hours 15 minutes

Ingredients:

For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup granulated sugar
- 2 large apples, peeled, cored, and chopped (like Granny Smith)
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
For the Topping:
- 1 tbsp demerara sugar
- 1/2 tsp cinnamon

How To Make (Step by Step)

Prep the Slow Cooker: Grease your slow cooker insert well with butter. Or, line it with parchment paper for easy removal.

Make the Dough: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add the cold, cubed butter. Using your fingers or a pastry blender, rub the butter into the flour until it looks like coarse breadcrumbs. Stir in the sugar and the chopped apples.

Add Wet Ingredients: In a small bowl, whisk together the eggs, milk, and vanilla. Pour this into the dry ingredients. Stir gently until just combined. Do not overmix. The batter will be thick and chunky.

Add to Slow Cooker: Spread the batter evenly in the prepared slow cooker. In a small bowl, mix the demerara sugar and cinnamon for the topping. Sprinkle it over the top of the batter.

Cook: Cover the slow cooker with the lid. Place a clean kitchen towel over the top, under the lid. This absorbs condensation so it doesn’t drip onto the cake. Cook on HIGH for 2.5 to 3 hours. The cake is done when a skewer inserted in the center comes out clean.

Cool and Serve: Let the cake cool in the slow cooker for about 15-20 minutes. Then lift it out using the parchment paper. Slice and serve warm.

Slow Cooker Bread and Butter Pudding

This is a classic “make do” dessert. It uses leftover bread. Irish cooks are famous for not wasting food. This pudding is the perfect example. It is simple, cheap, and incredibly good.

You butter slices of bread. You layer them in the slow cooker. You pour a sweet, creamy custard over the top. Then you let it cook. It turns into a soft, warm, comforting pudding.

I love adding raisins or chocolate chips. It makes it extra special. The top gets a little crispy. The inside is soft and custardy. It is amazing with cream or ice cream. It is a great dessert for a crowd. Everyone loves it.

Serve: 4-6 | Prep Time: 15 minutes | Cook Time: 2 – 2.5 hours (High) | Total Time: 2 hours 45 minutes

Ingredients:

6-8 slices of day-old bread (white or brioche is best)
3 tbsp butter, softened
1/2 cup raisins or chocolate chips (optional)
4 large eggs
1/2 cup granulated sugar
2 cups milk
1 tsp vanilla extract
1/2 tsp cinnamon or nutmeg
Pinch of salt
2 tbsp demerara sugar, for sprinkling

How To Make (Step by Step)

Prep the Bread: Butter the slices of bread on one side. Cut them into triangles or squares. If you are using raisins, sprinkle some in the bottom of your greased slow cooker.

Layer the Bread: Place a layer of bread, buttered side up, in the slow cooker. Sprinkle with some raisins or chocolate chips if you are using them. Repeat the layers until you use all the bread.

Make the Custard: In a large bowl, whisk together the eggs and sugar until smooth. Whisk in the milk, vanilla, cinnamon, and salt until everything is well combined.

Pour and Press: Slowly pour the custard evenly over the bread. Gently press down on the bread with a spatula to help it soak up the custard. Let it sit for 10-15 minutes so the bread can absorb the liquid. Sprinkle the demerara sugar on top.

Cook: Cover and cook on HIGH for 2 to 2.5 hours. The pudding is done when the custard is set and no longer jiggly in the center. The edges will be golden.

Serve: Let it sit for 10 minutes before serving. Scoop it out warm. It is delicious with cream, custard, or ice cream.

Warm Slow Cooker Cinnamon Apples

This is not a cake or a pudding. It is a warm, spiced apple compote. It is so simple. But it is one of the most delicious things you can make. It tastes just like apple pie filling.

You just peel and slice some apples. Toss them with sugar, cinnamon, and a little lemon juice. Let them cook low and slow. They break down and become soft and jammy. Your house will smell like the holidays.

You can serve this so many ways. Eat it on its own with cream. Put it over ice cream. Spoon it on top of oatmeal or yogurt. Use it as a topping for pancakes or waffles. It is also great with pork chops. It is a versatile recipe everyone should know.

Serve: 4-6 | Prep Time: 10 minutes | Cook Time: 4 hours (Low) or 2 hours (High) | Total Time: 4 hours 10 minutes

Ingredients:

6 large apples, peeled, cored, and sliced (use a mix of sweet and tart)
1/4 cup brown sugar
1/4 cup granulated sugar
1 tbsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp butter, cut into small pieces
1 tbsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)

How To Make (Step by Step)

Combine in Slow Cooker: Place the sliced apples in the slow cooker. Add the brown sugar, white sugar, lemon juice, cinnamon, and nutmeg. Toss everything together until the apples are well coated.

Add Butter: Dot the top of the apples with the small pieces of butter.

Cook: Cover and cook on Low for 4 hours or on High for 2 hours. The apples should be soft and tender.

Thicken (Optional): If you want a thicker sauce, stir in the cornstarch slurry during the last 30 minutes of cooking. Turn the heat to High and let it cook until the sauce thickens.

Serve: Serve warm. This is amazing over ice cream, pound cake, or even pancakes.