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
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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

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

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.

Video

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.
4.99 from 1036 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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About the author

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. Absolutely the best way to cook corned beef. I cooked a 4 lb. brisket for 10 hours and it was fantastic! The potatoes and carrots worked perfectly. The meat was very tender. I steamed the cabbage in my Instant Pot due to lack of room in slow cooker.5 stars

  2. This tasted so good! I had a smaller slow cooker and a 2 pound cut of corned beef, so I halved the recipe and it was delicious.5 stars

  3. This recipe was perfect. It was my first time making brisket and was the best I have ever tasted. Thank you for sharing.5 stars

  4. It was amazing. The onions added that extra layer of flavor that took it from bland to wow. I used yellow onions and substituted beef broth for water, cooked it on low, but kicked it on high when I added the cabbage for the last 2 hours.5 stars

  5. Thankyou so much for your slow cooker corned beef and cabbage recipe! It was hands down the best we have ever had! Tender and delicious, the timing on everything perfect.It was so good, going to go shopping for another brisket! Thanks Holly!5 stars

  6. 5 stars. I had a lean 2lb brisket cooked on low for 9 hours. I put the potatoes in as recommended and then the carrots an hour later and the cabbage 2 hours before it was finished. The low and slow cook time on the corned beef was perfect, so was the timing on the potato. I’d probably wait another hour on the carrot and add cabbage an hour before finishing. I like a little more snap to the veg. Overall, a total hit and will make again. Thanks.5 stars

  7. Hi — Made this recipe today for St. Patrick’s Day. It was great and a hit with my husband! When storing the potatoes, carrots and cabbage for leftovers, should I drain all the liquid off?

    I tried to follow the directions about adding water, but I may have put in too much water because I had to scoop some liquid out when I added the potatoes and carrots and then again for the cabbage. Also, I see that someone asked about whether to cook fat side up or down, and you recommended up. I cooked it fat side down and it still came out super tender after 10 hours. Next year, I’ll try fat side up!

    Thanks for a great recipe! Happy St. Patrick’s Day!
    Teri

    1. So glad you loved it! I would store the potatoes without the liquid or they can continue to soak it up and get mushy.

  8. This is the best corned beef and cabbage ever! Simple recipe with no fancy ingredients. You don’t need Guinness, beef broth, or any other additives. Just follow the recipe. I had a 3lb. corned beef, and it was perfectly done and oh so tender at 4 1/2 hrs. Add the vegetables according to the recipe, and everything comes out perfect. No mushy vegetables. This is the recipe I will always use.5 stars

  9. Hi! Trying this for the first time today! I’m on a time crunch, so how long would you recommend cooking it in the slow cooker if I have to do it on high? Half the time as I would do if I cooked it low and slow? So excited to try this!

    1. I have only cooked this recipe on low which takes closer to 8-10 hours depending on size. Corned beef really cooks best at a low temperature so I can’t say for sure how it would do on high. I would check it closer to 4 1/2 to 5 hours (depending on size) and, often if the corned beef is not tender, it will need more time (kind of like a pot roast).

      Other options that I have tried are in the Instant Pot or on the stovetop.

  10. Hi! I’m late to the getting started. How long would you cook on high in the slow cooker and when would you add the veggies? Thanks!

    1. I have only cooked this recipe on low which takes closer to 8-10 hours depending on size. Corned beef really cooks best at a low temperature so I can’t say for sure how it would do on high. I would check it closer to 4 1/2 to 5 hours (depending on size) and, often if the corned beef is not tender, it will need more time (kind of like a pot roast).

      Other options that I have tried are in the Instant Pot or on the stovetop.

  11. Could I do this on Hi with the Instant pot slow cooker? I didn’t get to get it in on time for 10 hours, but could with Hi for 5…..

  12. My crockpot broke, I am using an instant Pot slow cook. I started on more for two hours and now have it on low- any thoughts if that will be done in the 8-10 hours? Wondering If I should put it on normal… Thanks!

    1. We use this Instant Pot Corned Beef recipe. I haven’t made this in the IP on slow cook before but from what I have read, it can sometimes take a bit longer so I would suggest allowing for extra time. If it’s done early, corned beef can be kept warm.

  13. I want to double the recipe but don’t have 2 pressure cookers. Can this be made on the stove instead but same way & time?

    1. I haven’t tried this recipe with the slow cooker option on an InstantPot. I have heard that things can take a bit longer using the IP slow cooker but I can’t say sure sure. I would suggest to allow extra time (just in case) or use a standard slow cooker.

    1. When sold corned beef often comes already seasoned or with a seasoning packet. The seasonings include 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.

      You can also find this information in the post.

    2. Chuck, you should read all the instructions before posting such accusations. Holly stated the information about seasoning packets (and an alternative if the seasoning packet was not with the cut of meat) very clearly. I’m looking forward to this recipe. Thank you, Holly!

  14. I’ve used this recipe for the last 3 yrs. It’s a hit for our family on St. Paddy’s day. I beak apart an anise star and use it with the seasoning packet. I really enjoy the cabbage not being “mushy” and the final 2 hrs makes it perfect.5 stars

      1. Hello. I already started my corned beef on stove top for 3 hrs now. And just put in potato and carrots. And plan to do the rest of the recipe as is. I’ll add the cabbge in 3 hrs. And wait another 2. Is this going to ruin everything?? I didn’t know it was different than a slow cooker. I have it on the lowest. Will it work?? Am I messing up st Patrick’s day dinner??

      2. We use this recipe for stove top corned beef. In a slow cooker you need about 10 hours, on the stovetop cook for 45-50 minutes per pound (until meat is fork tender). Approximately 2 ½ -3 ½ hours.

        The beef will cook through and then it will need to cook a bit longer to become tender (undercooking can cause it to be tough as well). If the corned beef is tender and done early, it can be removed and reheated before eating so it stays nice and tender.