Recipe Overview
Why you’ll love it: Slow cooker corned beef and cabbage is the perfect meal for St. Patrick’s Day or any time you want an easy, delicious meal all cooked in one pot. This recipe has a short ingredient list and is super easy to put together. Cleanup is quick too, with just a crockpot to wash.
How long it takes: 10 minutes to prep, 6 hours on High
Equipment you’ll need: large slow cooker
Servings: 8
Every year I love seeing recipes that pop up right before St. Patrick’s Day. I even put together a list of St. Patrick’s Day recipes. I couldn’t get the thought of corned beef and cabbage out of my head, the quintessential St. Patrick’s Day recipe, and one that I just had to add to our recipe index!
We tested this recipe quite a few times to make sure it was just right for you and I hope you love it as much as we did! Try serving it with Irish soda bread for a truly unforgettable meal.
About Slow Cooker Corned Beef
Easy: If you’re a unfamiliar with cooking corned beef, it might feel a little intimidating. Rest assured, it is not difficult! It really is one of the easiest meals you can make and is as simple as adding ingredients to the slow cooker and letting it do all the work!
Hands-off: Well, mostly hands off. We tested this recipe a number of times and have some recommendations about timing for when to add the potatoes, carrots, and cabbage (to avoid mushy vegetables and potatoes). So you’ll need to be around a little bit while it’s cooking, but other than adding those ingredients, it’s completely hands-off.
A complete meal in one pot: You guys know I’m a sucker for a good one pan meal, and this one is no different. Less dishes to wash always makes me happy.
Ingredient Notes
- Corned Beef Brisket: Look for a packaged corned beef brisket that weighs two to three pounds. Corned beef briskets usually come already brined, with a small seasoning packet. I didn’t rinse my brisket but if you prefer, rinsing will remove any lingering brine. Save the seasoning packet; you’ll be adding it to the slow cooker.
- Beef Broth or Stock: I always choose low or no-sodium broth if it’s available. You’ll need two to three cups of broth, depending on the size of your brisket and the size of your slow cooker. You need enough to nearly cover the brisket.
- Red Potatoes: Red potatoes hold their shape well. Yukon gold or yellow potatoes are a good substitute.
- Carrots: You’ll need about one pound of carrots.
- Green Cabbage: I use about a half head of cabbage but it depends on the size of the cabbage.
Corned Beef Buying Notes
- Seasoning Options: We tested this recipe with pre-seasoned corned beef and the kind that comes with packet of seasoning. Both work fine so choose what you like best or what is available.
- Flat Cut Brisket vs. Point Cut Brisket: For traditional slices, be sure to choose a flat cut brisket. If you want meat that falls apart more (such as for a hash), you could try a point cut brisket.
How To Make A Slow Cooker Corned Beef Dinner
Making this recipe is so much easier than I could have ever imagined. Head to the recipe card for the full printable instructions!
Start the corned beef: Corned beef is best with a long cook time to achieve the tenderness you want with a cut of meat like this. We give the beef a bit of a head start in the broth and seasonings before adding the other ingredients.
Note About Broth
We included a measurement range for the broth (or stock), 2 to 3 cups. How much you need will depend on the size of your slow cooker and the thickness of your brisket. You want the brisket to be almost completely submerged but the seasoning should stay on top. Pour in broth or stock until it’s level with the top of the brisket. Having enough liquid in the slow cooker is key in achieving a tender brisket.
Add the vegetables: The potatoes and carrots are added a few hours in, and then the cabbage iss added an hour before the end of the cook time.
Remove and serve: Remove the vegetables and the potatoes and place on serving plate. Remove the brisket, slice against the grain, and serve.
Serving Suggestions
While this is a full meal all in one pot, it can be accompanied by other items to round it out even more.
Salad: This meal goes great with fresh greens to brighten and lighten it up. Try an arugula salad or any of your favorite greens and vegetables topped with a homemade green goddess dressing.
Bread: While the clear choice here is Irish soda bread, it’s also great with Dutch oven bread or beer bread.
Dessert: We love this meal finished with a sweet touch! If you’re sticking with the St. Patrick’s Day theme, try a whiskey milkshake or Irish coffee ice cream pie. Both recipes are for adults only but the whiskey can be left out of either recipe to make them alcohol-free.
Refrigerate leftovers promptly in a covered container for up to 3 days. Reheat individual portions in the microwave or in the oven.
More Slow Cooker Meals
Slow Cooker Corned Beef and Cabbage
Ingredients
- 2 to 3 pounds corned beef brisket
- 2 to 3 cups reduced sodium beef broth or stock
- 8 small-to-medium red potatoes (about 1 ½ pound)
- 4 to 5 large carrots, cut into 1-inch chunks (about 1 pound)
- ½ head green cabbage, core removed, cut into 6 wedges
Instructions
- Remove brisket from liquid it is packaged in and remove the included seasoning packet. Place brisket in a large (6 qt.) slow cooker, fat side up; sprinkle the seasoning packet over the brisket. Pour beef broth around the brisket, until it is about level with the top of the brisket.2 to 3 pounds corned beef brisket, 2 to 3 cups reduced sodium beef broth or stock
- Cover slow cooker and cook on high for 3 hours.
- After 3 hours, uncover and arrange potatoes and carrots around the brisket. Replace cover and cook for another 2 hours on high.8 small-to-medium red potatoes, 4 to 5 large carrots, cut into 1-inch chunks
- Remove cover and arrange cabbage wedges on top of corned beef. Replace cover and cook for an additional 1 hour (6 hours total cooking time for the brisket).½ head green cabbage, core removed, cut into 6 wedges
- Remove vegetables from the slow cooker; keep warm. Carefully remove the brisket and place on a cutting board. Cut into slices against the grain.
- Serve the corned beef with the potatoes, carrots, and cabbage.
Notes
- Using Low setting: If desired, you may also cook the brisket on low for 10 hours. Add potatoes and carrots halfway through cook time and add cabbage the last 1 to 2 hours of cook time.
- Without veggies: Corned beef may be cooked without vegetables if you prefer. Cook as directed for 6 hours, omitting potatoes, carrots, and cabbage.
- No fuss method: If you’re unable to be home partway through the cook time to add the potatoes and carrots, you could add them right away with the brisket. It’s not preferable as their texture will not be as good (they’ll be more mushy), but they’re still edible.
- Nutrition information is calculated using a 3 lb. brisket and 2 cups low sodium beef broth. It does not include nutrition information for the seasoning packet packaged with the brisket. The seasoning packet usually consists of an assortment of whole spices and bay leaves.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect corned beef recipe!
I’m glad you enjoyed it!
Worst corned beef l have ever had. Cooked it for 9hours on low in crockpot and it was still tough. I am 79 years old and have cooked a lot of corned beef.
Thank you for your feedback.
I always buy Rachaels corn beef and we love it.. I have a question hto… I just bought one and noticed it was packaged on Jan 22, is it still good?
Hello! I’m not affiliated with Rachael Ray (guessing that’s who you’re referring to?). However, I’d recommend following dates on packages, might be time to toss that one. Is there a use/sell by date?
I tried this recipe last year for St. Patrick’s Day and it was such a hit that it was requested again for this year! It was so easy. I spent more time trying to find rainbow carrots than on the prep work! Thanks for sharing a really tasty recipe!
So glad you love this recipe! Thank you so much for taking time out of your day to leave feedback, means the world to me!
this looks absolutely fantastic!! I need this ASAP!
I’ve always made my corned beef in a dutch oven. But you make it look so easy in a crock pot – I’ll have to try that. Now, if only I could find the multi-colored carrots.
I never would have guessed it’s that easy either! Just a few ingredients, too – I’m sold!
I make corned beef and cabbage every year, but never in the slow cooker – it definitely sounds like the way to go :) and I LOVE the rainbow carrots
sounds good!