This hearty Corned Beef and Cabbage – Slow Cooker recipe makes a simple and delicious St. Patrick’s Day dinner (but you can enjoy it any time)! Corned Beef Brisket cooked low and slow is so tender and flavorful. Pair it with carrots, potatoes, and cabbage, and it makes a complete meal that you can just toss in the crockpot and be done!
Looking for more super simple slow cooker recipes for dinner? Try our Slow Cooker Sausage and Potatoes and our Slow Cooker Roast Beef with Potatoes and Carrots.
I could not live without my slow cooker! During busy days and seasons, my crock pot is my most reliable friend, helping me to get delicious meals on the table for my whole family with minimal effort. Just a few minutes of simple prep in the morning, and then dinner is ready in the evening – voila!
Even better when my slow cooker makes holiday cooking easier too. With a crock pot, this traditional St. Patrick’s Day meal will only take you 15 minutes of hands-on time.
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Helpful Items For This Recipe
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6 Quart Digital Programmable Slow Cooker with Lid Lock, Stainless Steel, Dishwasher Safe
Bakeware Oval Baking Dishes, One Size, 3.5 Quart, White
What Is In Slow Cooker Corned Beef and Cabbage?
I love this crock pot corned beef recipe because it's an entire meal in one dish. You can serve this with a side of Irish Soda Bread, but it's great all by itself too. Best of all, you only need a handful of ingredients!
Corned Beef Brisket - this cut of meat has already been salt-cured and even comes with a pickling spice packet to season it during cooking. You can easily find this pre-brined corned beef with the spice packet at most grocery stores - look for one that is between 3 and 4 pounds.
Baby Dutch Red Potatoes - these small, bite-size potatoes are perfect for this slow-cooked recipe! Just rinse them off and toss them in the crock pot. No cutting or peeling is required! Best of all, they are soft and delicious to eat after slow cooking with the brisket. If you choose to use bigger red potatoes, you will need to cut them into smaller pieces.
Carrots - choose large carrots and cut them into thick (about 1/2 inch) medallions
Onion - one medium sweet yellow onion coarsely chopped into large chunks
Beef Broth - you can use water in a pinch, but I find that cooking the meat and vegetables in beef broth adds a lot of flavor to the finished dish. Some people use a combination of water and Guinness Beer to flavor the meat and vegetables, but having tried it both ways, I prefer just sticking to beef broth.
Cabbage - use half of a medium to large head of cabbage and coarsely chop it
Whole Grain Mustard (optional) - A mustard full of flavor and mustard seeds like this is so good with the corned beef for serving.
Horseradish (optional) - I am a huge fan and couldn't live without it for serving.
Fresh Parsley - optional garnish for serving
How to Make Corned Beef and Cabbage Slow Cooker
Making this beef and cabbage recipe in a Slow Cooker could not be any easier! Short prep time, long cooking time!! The whole cooking process becomes a joy.
First, toss your Baby Dutch Red Potatoes, sliced carrots, and onion into the crockpot.
Next, place the corned beef brisket on top of the vegetables. Sprinkle the spice packet over the top of the brisket, then add the broth to the crockpot. The broth should almost cover the brisket, coming all the way up the sides of the meat. Cover and cook on low heat for 7 hours.
Look at that gorgeous cut of corned beef! After cooking for 7 hours, add the cabbage which you have chopped to the slow cooker and cook for one more hour.
Using a slotted spoon, transfer the cooked veggies to a platter. Slice the meat and add to the platter with the vegetables and serve with mustard, horseradish, and fresh parsley on the side.
Recipe Pro Tips!
Cooked Corned Beef and Cabbage in the Slow Cooker is pretty simple, but here are a few common recipe questions that come up:
Does corned beef have to be covered in water in a slow cooker?
No, corned beef does not need to be fully covered in liquid in the slow cooker, but it does need to be nearly submerged. Because it is cooking on low heat, slowly over the course of 8 hours, a 3 to 4-pound brisket only needs about 5 cups of cooking liquid, and it should come up the sides of the meat in the crockpot, nearly covering it. As it cooks, and both the meat and the vegetables release their juices, they should remain mostly covered in liquid.
Can you overcook corned beef in a slow cooker?
Yes, it's possible to overcook corned beef in a slow cooker if you don't have enough liquid or use too high of heat. As long as there is enough liquid and you cook it slowly on low heat, it should remain tender without overcooking it.
What can I serve with Corned Beef and Cabbage?
Carrots and Potatoes pair perfectly with Corned Beef and Cabbage. However, if you want a lower-carb option, you can switch out the potatoes for cauliflower. It's also excellent with a side of Irish Soda Bread.
Corned Beef and Cabbage - Slow Cooker
This Corned Beef and Cabbage - Slow Cooker Recipe is an amazing meal that takes you 15 minutes to make, and the slow cooker does the rest. Perfect for St. Patrick's Day!!
- 1 pound Baby Dutch Red Potatoes, rinsed (*see note)
- 5 large carrots, cut into 1/2 inch rounds
- 1 medium sweet yellow onion, peeled and chopped
- 3 to 4 pound Corned Beef Brisket with spice packet
- 5 cups beef broth
- 1/2 head fresh cabbage, coarsely chopped
- Optional: horseradish, whole grain mustard, fresh parsley for serving
- Add *baby potatoes, carrots, and onion to the slow cooker. Place the brisket on top of the vegetables. Sprinkle the spice packet over the top of the meat.
- Pour in the broth - it should almost cover the brisket, coming all the way up the sides of the meat. Cover and cook on low heat for 7 hours.
- Add the chopped cabbage and cook for 1 more hour.
- Using a slotted spoon, transfer the cooked vegetables to a platter. Slice the meat and add to the platter with the vegetables. Serve with mustard, horseradish, and fresh parsley on the side.
*Baby Dutch Red Potatoes are bite-size potatoes. If you use bigger red potatoes, you'll want to cut them into smaller pieces.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 751Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 240mgSodium: 707mgCarbohydrates: 19gFiber: 4gSugar: 5gProtein: 70g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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