Corned Beef and Cabbage (Slow Cooker)
This easy Slow Cooker Corned Beef and Cabbage is a flavorful, hearty meal perfect for St. Patrick’s Day or any time of year. Tender corned beef, buttery potatoes, sweet carrots, and perfectly cooked cabbage all come together with minimal prep!
Ingredients
- 3 to 4 lbs corned beef brisket with spice packet
- 1 onion chopped
- 3 garlic cloves sliced
- 2 bay leaves
- 2½ to 3 cups water or up to 2 cups beer + water
- 2 lbs potatoes peeled and quartered
- 2 large carrots chopped
- 1 small head green cabbage cut into wedges
Instructions
- Chop the onion and place it in the bottom of a 6 qt slow cooker. Place the corned beef brisket on top and sprinkle with the seasoning packet.
- Pour in enough water to just about cover the beef. Add garlic and bay leaves.
- Cook on low for 8–10 hours.
- After 3 hours, add the potatoes and carrots.
- Two hours before serving, add the cabbage wedges.
- Once the corned beef is cooked, remove it and let it rest for 15 minutes before slicing against the grain.
- Serve warm with vegetables and cooking broth.
Notes
💡 Notes:
- Up to 2 cups of the water can be replaced with beer for added flavor.
- If your corned beef doesn’t include a spice packet, use pickling spices and wrap them in cheesecloth.
- Russet potatoes should be peeled; thin-skinned potatoes (like Yukon Gold) can be left unpeeled.
- If the meat isn't tender after 8 hours, it likely needs more cooking time — go closer to 10 hours.
🔍 Estimated Nutrition (per serving):
- Calories: 600
- Carbohydrates: 32g
- Protein: 39g
- Fat: 34g
- Saturated Fat: 10g
- Cholesterol: 122mg
- Sodium: 2817mg
- Potassium: 1653mg
- Fiber: 8g
- Sugar: 6g
- Vitamin A: 3545 IU
- Vitamin C: 136.9 mg
- Calcium: 135 mg
- Iron: 9.5 mg