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 make for an effortless meal.

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


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! Making this crock pot Corned Beef & Cabbage recipe, it so easy that it practically cooks itself.

  • It is best cooked in a 6QT slow cooker (or larger) as it really fills the crockpot.
  • Add the 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.

Low and Slow Cooked Corned Beef

If you’ve never made crockpot corned beef before, it’s actually easy to make. Keep in mind that in mind, corned beef (and beef brisket in general) is a tough cut of meat and it benefits from a long low and slow cooking time.

Quickly check the corned beef with a fork to see if it is tender. If it is tough, it likely hasn’t cooked for long enough; leave it in the slow cooker and give it a little more time.

Important Note

After slow cooking corned beef, be sure to allow the corned beef to rest for at least 15 minutes before cutting.

Once rested, cut against the grain for corned beef that is juicier and fork tender.

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!!

What Spices go on Corned Beef?

Corned Beef is beef brisket that 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, and coriander, to name a few.  If your corned beef doesn’t have a spice packet, you can add a couple of tablespoons of pickling spices, a few peppercorns, 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 crock pot Corned Beef and Cabbage. Using a slow cooker makes this meal almost effortless!

This 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.

Don’t eat this just on St. Patrick’s day, it’s wonderfully cozy all year round! This easy corned beef and cabbage recipe contains a complete meal all in one, tender corned beef, potatoes, sweet carrots and cabbage.

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Corned Beef and Cabbage Slow Cooker Recipe

This Slow Cooker Corned Beef and Cabbage 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!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings
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  • 1 corned beef brisket 3-4 pounds
  • 1 onion
  • 3 cloves garlic sliced
  • 2 bay leaves
  • 2 ½ – 3 cups water
  • 2 pounds potatoes peeled* & quartered
  • 2 large carrots chopped
  • 1 small head of cabbage cut into wedges


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


YouTube video


Up to 2 cups of water can be replaced with beer if desired.
If your corned beef doesn’t have a spice packet, add a couple of tablespoons of pickling spices, a few peppercorns, and a bay leaf. Bundle them up in cheesecloth and add them to the slow cooker.
If using russet or baking potatoes, they should be peeled. If using thin skinned potatoes (red, Yukon gold), peeling is optional.
Once cooked 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.
4.99 from 1992 votes

Nutrition Information

Calories: 592 | Carbohydrates: 32g | Protein: 39g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 2817mg | Potassium: 1653mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3545IU | Vitamin C: 136.9mg | Calcium: 135mg | Iron: 9.5mg

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

Course Dinner
Cuisine American
Slow Cooker Corned Beef on a plate with a title
Slow Cooker Corned Beef with a title


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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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Recipe Rating


  1. This was the easiest corned beef & cabbage recipe I’ve made — just throw everything into a crockpot all day and then serve! I had guests over for dinner, so I was happy to not have to fuss with the cooking. I did not add any beer since I do not drink liquor, and the flavor was still delicious!

    My crockpot is 6 quart so I did not have room to add the cabbage, but no worries, I just steamed it for 10 minutes prior to serving the meal. I cut my red potatoes into large quarters and added them 3 hours after the start of cooking. They did not turn to mush at all — were perfect! As were the carrots. I served the corned beef with a side of dijon mustard and horseradish sauce so my guests could choose with they preferred. I have loved all your recipes that I have tried!5 stars

  2. Very easy tasty dinner, everyone loved it, it was also delicious cold & sliced in a sandwich the next day with British HP sauce, yum. My friend suggested using beef broth next time so i’ll give it a try.5 stars

  3. Just curious…your recipe calls for 2-3 cups of water, but also says to “Pour water into slow cooker until it just about covers the corned beef.” For me 2-3 cups is nowhere near enough water. Just curious if by adding 5 cups of water if that is over doing it, or if you meant to just cover the bottom of the corned beef. I brought my water almost up to the top. Thanks!

    1. Hi Russell, the corned beef will not be covered but should cover the bottom and then some if using a 6QT slow cooker.

  4. Great recipe! I’m not a big fan of the crock pot as everything usually comes out mushy. But the timing for the veggies is spot on! Saved me a lot of time on St. Paddy’s Day, thank you so much!5 stars

  5. I followed instructions to the letter (including 10 hrs on low.)
    The cabbage was not fully cooked so I removed what I could from the crock pot and finished it on the stove and added it back in.
    The red potatoes (1 1/2-2” chunks) were so mushy they disintegrated into the broth and we were left to pick out the skins. Not very appetizing.
    I am not a beer drinker and the dark beer I used made the broth a little bitter and I was burping it up most of the evening. My husband liked it however.
    The corned beef was great, but everything else went into the disposal.1 star

    1. I am so sorry this was your experience, Debby! I have never had those issues with this recipe.

  6. This is the best corned beef and cabbage recipe ever! The beef comes out tender but not stringy and all of the veggies are great. We started using this recipe method for pot roasts and steak tips.5 stars

  7. Easy & fantastic. The “Notes” were very helpful. The only thing I changed was taking the veggies and corn beef out then adding the cabbage to cook 30 minutes on high.5 stars

  8. I made this for my husband last year, and then insisted we use this recipe for our St. Patrick’s Day dinner for our RV Park’s St Patty’s Day Dinner (we cooked for 140 people!) We got rave reviews, and the only complaint … no vinegar on the condiment table!! This WILL BE OUR GO TO ST. PATTY’S DAY DINNER MEAL!! Thank you Holly! Every recipe of yours I have ever used has been a huge success!!5 stars