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Close-up of a generous serving of Crockpot Corned Beef And Cabbage, with sliced meat, potatoes, carrots, onions, and steamed cabbage.
Daniel

Slow Cooker Classic Corned Beef and Cabbage

Enjoy a tender, flavorful corned beef brisket slow-cooked to perfection with hearty vegetables like potatoes, carrots, and cabbage. This easy crockpot recipe delivers a comforting, traditional meal with minimal effort.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Irish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Corned Beef
  • 3 lbs Corned Beef Brisket flat cut
  • 1 Spice Packet included with corned beef
Liquid & Seasoning
  • 4 cups Beef Broth or water
  • 2 Bay Leaves
  • 4 cloves Garlic minced or smashed
Vegetables
  • 2 lbs Yukon Gold Potatoes quartered
  • 1.5 lbs Carrots peeled and cut into 2-inch chunks
  • 1 large Yellow Onion cut into 8 wedges
  • 1 medium head Green Cabbage cut into 6-8 wedges

Equipment

  • 6-quart or larger slow cooker
  • Cutting board
  • Sharp knife

Method
 

Preparation
  1. Rinse the corned beef brisket under cold water and pat dry with paper towels. This helps remove excess salt.
  2. Place the corned beef brisket, fat side up, into a 6-quart or larger slow cooker.
  3. Sprinkle the contents of the spice packet (included with the corned beef) over the brisket. Add the bay leaves and minced garlic around the beef. Pour the beef broth over the brisket.
  4. Arrange the quartered potatoes, carrot chunks, and onion wedges around the corned beef in the slow cooker. Ensure vegetables are mostly submerged in the liquid if possible.
Cooking
  1. Cover and cook on the LOW setting for 6 hours, or on the HIGH setting for 3 hours.
  2. After the initial cooking time, gently nestle the cabbage wedges into the slow cooker around the corned beef and other vegetables.
  3. Cover and continue to cook on the LOW setting for another 1 to 1.5 hours (total 7-7.5 hours on LOW), or on the HIGH setting for 30-45 minutes (total 3.5-4 hours on HIGH), until the cabbage is tender and the corned beef is fork-tender.
Serving
  1. Carefully remove the corned beef from the slow cooker and let it rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute.
  2. Slice the corned beef against the grain into 1/4-inch thick slices. Serve immediately with the cooked potatoes, carrots, onions, and cabbage, drizzling with some of the flavorful cooking liquid from the crockpot.

Notes

For best results, choose a flat-cut corned beef brisket as it tends to be leaner and slices more uniformly. If your corned beef comes with a significant fat cap, you can trim some of it off before cooking, but leaving a thin layer will add flavor and moisture. Any leftover corned beef and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days.