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 & Cabbage on a plate with text

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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 and cabbage with potaots and carrots on a white 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 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 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.

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Corned beef and cabbage with potaots and carrots on a white plate
5 from 726 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.
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 3-4 pounds
  • 1 onion
  • 3 cloves garlic
  • 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

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Instructions

  • 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.

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, 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.)

Keyword corned beef and cabbage
Course Dinner
Cuisine American

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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. This recipe was no joke when it said it would fill your crockpot! I followed the recipe very well–only adding more garlic than it called for and half a can of hard apple cider after adding veggies since I was afraid I didn’t have enough liquid to cook everything.

    My thoughts:
    Pros- I cooked the meat for 10 hours as suggested and it came out wonderfully. So tender, melt in your mouth texture.
    Cons- after waiting to add my potatoes, they still came out a little mushy. Carrots cooked well though. My biggest con was that since the recipe didn’t call for seasonings (and this is my first ever corned beef meal) I was under the impression that I shouldn’t add any salt since corned beef is brined and I was afraid of oversalting… HUGE MISTAKE. The whole meal veggies and all was essentially flavorless. A rush to add a lot of salt and pepper at the end was its saving grace. The meat was only cooked in water so it did not pack any sort of yum (yes, I waited 15 minutes before cutting). :/

    Personal notes for next time:
    1. seasonings, seasonings, seasonings. 2 bay leaves were not enough. Salt and pepper early on!
    2. Just thinking out loud but chicken broth, as opposed to water, would add more flavor to the meat and veggies (a braver soul than I may sub water for an Irish stout or full can of beer – I’ve heard that stouts can change the flavor profile of the carrots though so beware).
    3. Add potatoes a little later than 3 hours in if cooking for the full 10 hours. Add cabbage a little earlier than 2 hours (2.5-3hrs before serving) to ensure it gets the flavor from the juice and cooks down fully.

    I thoroughly appreciate this recipe though as I think the cooking time for the meat and the additional tips for its serving were FANTASTIC (thus 4/5 stars!).4 stars

  2. Thanks for sharing your recipe. Never made corn beef and cabbage before. The meat so tender and juice. I would make this again. Infact our granddaughter never had corn beef and cabbage and she loved it. Thanks again.

  3. WOW !!!! Followed as recipe stated , This was so yummy !!!! I don’t think I will have left overs . Thank you

  4. Great simple recipe. Cooked for 10 hours on low but only have a 4 quart slow cooker. Had to cook the cabbage in a separate pot on the stove for the last 2 hours. Worked great!5 stars

  5. Hi, This is my first time doing corned beef and I’m following your recipe to a T. I’m about 6 hours in and the brisket is at 165 and still tough. It like smoking, do I take it to 205 degrees? Thanks in advance!

    1. We have only cooked this recipe on low. If you do try it on high, I’d suggest it would take about 5-6 hours.

  6. Hi. Making this now and the 3 cups of liquid didn’t cover my meat, I added a 4th cup and now the liquid comes up about 3/4 way up the corned beef. Should I add more to cover it completely or leave it as is? Also added Dijon and Worcestershire sauce as someone else recommended, hope it comes out yummy!

    Thanks!

  7. Is it possible to put TOO much water? I didn’t fully submerge mine in water, but when I see yours in the video, it looks like I put too much.
    Will it still cook the same?
    Thanks!
    (My house already smells so good!)

    1. The liquid does not need to fully cover the corned beef in this recipe. If there is more liquid it can take a little bit longer to heat the whole thing up (so you may need to add a little bit of time) and if you add too much it can dilute the flavor. If it was just a bit extra, it should be just fine!

    1. I’d suggest that you check the corned beef after 6-7 hours to see how it is doing. Enjoy Prudence.

  8. This recipe was so simple that I wondered if it would have much flavor- my husband and I loved it. I’m used to trying more labor intensive main dishes but I’d been wanting to try corned beef and found a nice package at Sprouts. I used beef broth as someone suggested. The vegetables were tender and not mushy and the meat delicious. Thank you!5 stars

  9. Hi Holly,
    I just have a question. I want to make your recipe, but due to the heavy salt used in the brine, do you need to rinse your corned beef before adding it to the slow cooker? Thank you.

  10. Hey! Thank you so much for this recipe! I’m making it for the first time! Quick question. My crockpot is too small and won’t fit potatoes an carrots in it, could I do them in a seperate crock? If so how would I go about the flavor?5 stars

  11. Hi Holly,
    I just made this and can’t wait to eat it tomorrow for St Patty’s day, although my husband and I had our second shot today, so we’re hoping we feel okay to eat it tomorrow! I was watching your overnight oats video, and that looks tasty so will have to try that one. Could you tell me were you got your large cutting board you use in that video, or who makes it? I love how big it is! Love your videos!
    Thanks!

    1. Happy St. Patrick’s day, I hope you’re feeling well! The large cutting board is from a discount store (similar to TJ Maxx or Marshall’s).

  12. Hi – would this be good if you added sauerkraut? I love sauerkraut with corned beef but not if it’s going to ruin the recipe!

    1. I haven’t tried it Shannon, but it sounds delicious! Sauerkraut does have a distinct flavor that may change the flavor of the corned beef.

  13. Just getting started on this, but in the past I have always substituted Irish Stout for water, and have been doing that for over 20 years. I change up the basic recipe I use every year, but the base is the same; beer, crockpot and corned beef. One thing I’ve found to work if you are looking to do sandwiches is to trim the fat from the beef before and after, then wrap it tightly in tin foil. Put in in the fridge with a heavy pot or weight on it to compress it into sandwich form. It’s a two day affair between cooking and compressing, but we are all about the, Ruben sandwiches, lol!

  14. It looks like you cook it about 5 hours before you add the cabbage. Then after you add the cabbage you cook it from 3 to 5 more hours. Have I got this correct? Or did I miss something important?? Cannot wait to try it. Now need an Irish Soda Bread recipe! Thank you for all your great recipes and help.

    1. In step 5, you add the cabbage, about 2 hours before you plan to serve it, so it will have cooked already about 6-8 hours. Here is the recipe for Irish Soda Bread Irene. Enjoy!

  15. Great recipe! Made an extra amount of cabbage, carrots, and one-bite sized potatoes in a second crock-pot. Added Worcestershire and dijon mustard to the second pot (about 2 tbsp each). I pre-made this for a workday, so we cooked for 8 hrs, cooled for 3, chilled in fridge overnight and cooked for 2 hrs on high to reheat/cook the cabbage. Meat was good texture even with the interrupted cooking, veggies also held up.

    Also good with beer for part of the water, a paler ale or even a fruit cider would be good.5 stars