Corned Beef and Cabbage Slow Cooker Recipe (Video)


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This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a meal that cooks itself.

Tender Corned Beef and cabbage, carrots, & potatoes all cooked to perfection in the Crock Pot makes for an effortless meal.

Talk about a stroke of good fortune on St. Patrick’s Day or any day of the year!

Slow cooker corned beef and cabbage on a plate

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The Best Recipe for Corned Beef and Cabbage!

I’m often asked “What is the best recipe for corned beef and cabbage?” and I have to admit that I’m partial to this slow cooker recipe!

This Crock Pot Corned Beef & Cabbage recipe is best cooked in a 6QT slow cooker (or larger) as it really fills the crock.  Add your potatoes a few hours into the cooking process, so that they cook for about 5-6 hours, this will keep them from getting mushy. Add the cabbage 2 hours before you plan to serve the meal.

If you’ve never made corned beef before, it’s actually easy to make but it is important to keep in mind, corned beef (and beef brisket in general) is a tough cut of meat until it is properly cooked. If it is tough, it simply hasn’t cooked for long enough, leave it in the slow cooker and give it a little more time.

Before cutting you’ll always want to allow your corned beef to rest as this is the secret to a great cut of meat. Once rested, cut against the grain to result in corned beef that is juicier, fork tender and more flavorful..

There are a few really important tips you need to be aware of when making any brisket recipe (including this crock pot corned beef recipe).

How to Cook Corned Beef to Make it Tender

  • Low & Slow: Brisket is a tough cut of meat and to get the very best results, it should be cooked low and slow.  In this recipe, I use the slow cooker and I make sure to use the low setting.
  • Give it time: This goes back to “slow”… this recipe calls for 8-10 hours and mine usually takes closer to 10.  If your corned beef is tough, there’s a good chance it didn’t cook long enough.
  • Rest your meat: As with most meats, allow it to rest for a few minutes before slicing.
  • Cut across the grain: Brisket has long fibrous strands so it is very important to cut across the grain.  In fact, this is one of the most important parts of this recipe!!

Corned beef, cabbage, potatoes and carrots on a plate.

What Spices go on Corned Beef?

Corned Beef is beef brisket which has been cured and brined.  When sold it often comes already seasoned or with a seasoning packet.  The seasonings include beautifully fragrant spices such as whole allspice, peppercorns, mustard seeds, coriander to name a few.  If your corned beef doesn’t have the spices you can add a couple of tablespoons pickling spices, a few pepper corns and a bay leaf.  Bundle them up in cheesecloth and toss them into the slow cooker.

St. Patrick’s Day is the perfect time to enjoy an easy slow cooker recipe like Corned Beef and Cabbage. Using a crock pot makes this meal almost effortless!

This Slow Cooker Corned Beef and Cabbage recipe creates a one of a kind, delicious dinner that your family will love! Since it’s already a complete meal, we most often serve it with 30 Minute Dinner Rolls or Easy Homemade Buttermilk Biscuits and a simple side salad.

I have a feeling you want to make this year round! This easy corned beef and cabbage recipe contains a complete meal all in one, tender corned beef, potatoes, sweet carrots and cabbage.

Corned beef and cabbage with potaots and carrots on a white plate
4.75 from 8 votes
Review Recipe

Slow Cooker Corned Beef and Cabbage

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings
Author Holly N.
Course Dinner
Cuisine American
This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a meal that cooks itself. Talk about a stroke of good fortune on St. Patrick’s Day or any day of the year!

Ingredients

  • 1 corned beef brisket (3-4lbs)
  • 1 onion
  • 3 cloves garlic
  • 2 bay leaves
  • 2.5 - 3 cups water
  • 2 lbs potatoes , peeled & quartered
  • 2 large carrots , chopped
  • 1 small head of cabbage , cut into wedges

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Instructions

  1. Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.
  2. Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
  3. Cook on low 8-10 hours.
  4. After the initial 3 hours, add potatoes and carrots to the slow cooker.
  5. Two hours before serving, add cabbage wedges to the slow cooker.
  6. Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.

Recipe Notes

Once cooked your corned beef should be tender (mine usually cooks closer to the 10 hour time).  Appliances can vary, if your corned beef is not tender, it likely needs to cook longer.
It is essential to cut your corned beef across the grain.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Nutrition Information
Calories: 592, Fat: 34g, Saturated Fat: 10g, Cholesterol: 122mg, Sodium: 2817mg, Potassium: 1653mg, Carbohydrates: 32g, Fiber: 8g, Sugar: 6g, Protein: 39g, Vitamin A: 70.9%, Vitamin C: 165.9%, Calcium: 13.5%, Iron: 53%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword corned beef and cabbage

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This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a meal that cooks itself. Talk about a stroke of good fortune on St. Patrick's Day or any day of the year!
This Corned Beef and Cabbage Slow Cooker recipe packs all of the deliciousness of corned beef into a meal that cooks itself. Talk about a stroke of good fortune on St. Patrick's Day or any day of the year!

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I MADE THIS ONLY 1 TIME (NOT YOUR RECIPE :) ) BUT THE MEAT CAME OUT FUNNY COLORED. WHAT WOULD CAUSE THIS?

    1. Corned beef does come out a bright red/pink color. The curing process uses sodium nitrite which makes the meat bright pink.

    1. Cheap beer is the best,Milwaukees best , Busch light are the ones that I have had good luck with. Tried Sam Adams with bad taste. Nobody likes it here. The fancy flavorful beer is best for drinking and the cheapest least flavor beer is the best for cooking. ………..

  2. I have been trying a few recipes for corned beef. Oven baked and slow cooker. I am new to corned beef and this year sort of decided to try it. Anyway, this recipe is my favorite. I think the small amount of seasonings is the key. Just enough and the RIGHT ones. Very simple. Its almost June and I’ve made this 3 times already since March…or April. Whenever I found this one. Love it!

  3. I’m just trying to figure out how much of the pickling spice do I use for a 4 pound? And how do I apply it?

    1. If your corned beef doesn’t have the spices you can add a couple of tablespoons of pickling spices, a few pepper corns and a bay leaf. Bundle them up in cheesecloth and toss them into the slow cooker.

  4. I’m not much of a cook but I decided to celebrate St Patrick’s day by making this recipe and having 11 people over to share.  It turned out great and was delishous ..Thank you 

  5. I tried this recipe yesterday and was very pleased. I cooked a 3 lb slab of corned beef and followed the recipe exactly. Next time I’ll add the carrots and potatoes later so they are not as soft. But the cabbage was perfectly cooked – not mushy and not too crunchy. I will definitely make this version of CB and C again! 

  6. Yes, this slow cook method produced the best most tender corned beef i ever made. The vegetables also came out great. The only variation is I used less garlic and did not leave it in slow cooker the whole time. I started as per the recipe but after an hour, all I was able to smell was garlic. It was dominating the pot. So I fished most of it out at about the 2 hr mark. Came out fantastic. Many compliments from the guests! Thank you:)

  7. This was very good, but the veggies were a little over cooked for my taste even adding them later and taking them out early. I will try this again, but will add the veggies at the 4-hour mark instead of the 3-hour mark.

  8. I made it your way low and slow and so far so good last time i cooked it on hi well it’s better low thanks from my family 

  9. Great recipe. Mine always comes with a a seasoning packet, but sometimes its hidden in the wrapper. Its usually quite small, so easily missed.

  10. why oh why do most recipes for corned beef and cabbage state such a large size portion of the meat. I cook for one person and have less than one pound of meat. I but it at the deli and so also have no “packet” of spices to use. some comments please

    1. It’s such a large portion because a corned beef is a brisket. And just like turkey, ham, and roasts they only come in large sizes. That is how they are butchered. 

  11. People keep asking about the “seasoning packet.” If there is no “packet” with the corned beef, then pour the liquid and spices from the package into the pot. Rinse any remaining spices out with water or beer, and pour it into the pot, then add the remaining liquid…… I have not seen a “seasoning packet” packaged with a corned beef in decades.

  12. I’ll be trying this for the first time for Easter dinner with my family. Really excited to see how it turns out. I love corned beef and brisket in general!

    1. I like to cook mine on the low setting but it should turn out fine. Let me know how it turns out if you try it.

  13. The ingredients list says nothing about a “seasoning packet”, but the instructions say, top with seasoning packet.” …What seasoning packet?