Go Back

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours 5 minutes
Servings: 6 serving
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Pour in enough water to just about cover the beef. Add garlic and bay leaves.
  3. Cook on low for 8–10 hours.
  4. After 3 hours, add the potatoes and carrots.
  5. Two hours before serving, add the cabbage wedges.
  6. Once the corned beef is cooked, remove it and let it rest for 15 minutes before slicing against the grain.
  7. 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