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slow cooker corned beef and cabbage

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This easy recipe makes delicious and tender slow-cooked corned beef. With step-by-step instructions, you’ll have the perfect St. Patrick’s Day dinner with tender and flavorful corned beef, cabbage, carrots, and baby red potatoes.

yield 6 serving(s)
prep time 10 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker corned beef and cabbage

  • 3 lb
    corned beef brisket with spice packet
  • 3 c
    low-sodium beef broth
  • 1 lg
    yellow onion, sliced in quarters
  • 2 md
    carrots, peeled and cut in 1-2 inch chunks
  • 12 sm
    red potatoes
  • 1/2
    head green cabbage, cut in wedges

How To Make slow cooker corned beef and cabbage

  • 1
    Unwrap the corned beef and place it in a slow cooker, fat side up. Sprinkle the spice packet over the top.
  • 2
    Pour the beef broth over and around the corned beef. Cover and cook for 5 hours on low.
  • 3
    Add the onions, carrots, and potatoes. Cover and cook on low for 1 hour.
  • 4
    Add the cabbage, cover, and cook on low for 2 hours.
  • 5
    Remove the corned beef to a cutting board. Let rest about 5 minutes. Trim away the fat. Slice against the grain into thin slices, about 1/4-inch thick. Use a slotted spoon to remove the vegetables from the slow cooker to a serving platter with the corned beef.
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