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Slow Cooker Corned Beef and Cabbage has seasoned corned beef cooked low and slow with potatoes, carrots, and cabbage. Corned beef and cabbage in the Crock Pot make a delicious one-pot effortlessly cooked meal! Simple, with all the flavors of a traditional St. Patrick’s Day dinner.

Corn beef and cabbage meal with potatoes and carrots on a white plate set on a blue placemat.

If you have never made corned beef in the slow cooker before, it’s actually very easy to make! Cooking corned beef and cabbage in the slow cooker makes for an effortless one-pot meal! It turns out so tender too!

Cooking in the slow cooker is just the best for just about anything I try in it! It really makes for flavorful easy cookin’! This meal is no exception!

St. Patrick’s Day Corned Beef and Cabbage

Corned Beef is a popular fare on St. Patrick’s Day for sure! You will find an abundance in the grocery store in the month of March! Making a slow cooker version just makes it even easier (and tastier too)!

More time for celebrating! Dressing in green and eating this delicious meal! What more could you ask for on St. Paddy’s Day?

Except for bread – It goes well with a crusty quick buttery beer bread too!

This one is so good you may even find you’ll make this one a great meal all year long!

How do you buy corned beef?

You will find plenty of corned beef in the month of March in your local grocery store, but it can also be found year in many stores.

It comes in a couple of different cuts and is most often pre-seasoned. The most common cuts are flat-cut brisket and point-cut brisket. A flat cut is most uniform in shape and the point cut tends to be a little fattier and often more tender.

Either cut works fine for corned beef in a crockpot, so pick what you like and what is easiest to find.

Ingredient Notes

  • Corned Beef Brisket (and spice packet included) – Corned beef is typically sold in pre-packaged brine. Choose a corned beef that fits in your slow cooker and has a good balance of meat and fat.
  • Spices: The pre-packaged corned beef typically comes with a seasoning packet. If not, you can use a mix of coriander seeds, mustard seeds, and peppercorns.
  • Onion: A yellow or white onion works best for this recipe.
  • Garlic: Peel garlic cloves and add them into the slow cooker whole.
  • Potatoes: Use small new potatoes or Yukon gold potatoes, if using larger potatoes cut them into chunks, for best results.
  • Carrots – Use fresh carrots, peeled and cut into large chunks, for the best flavor.
  • Brown Sugar: I like to add just a hint of sweetness to round out the flavors. This is optional.
  • Liquid – Water or chicken broth can be used as the liquid in this recipe. Some people like to add a small amount of beer or apple cider vinegar for additional flavor. I use a combination of water, broth, and beer. You can use all or one for this recipe.
  • Cabbage – For best results, choose a fresh green cabbage that is firm and heavy for its size. Remove the tough outer leaves before cooking and cut the cabbage into wedges.
  • Black Pepper: I like to sprinkle a little black pepper over the cabbage for a little peppery flavor compliments the cabbage.

    How to cook corned beef and cabbage in the slow cooker

    Be sure to see the recipe card below for exact ingredients and full recipe instructions!

    1. Add broth, water, beer, and brown sugar into the slow cooker and stir.
    2. Place onions and garlic chunks into the slow cooker and add corned beef on top. Sprinkle seasoning packet on top of corned beef.
    3. Cover and cook on low for 8 to 10 hours.
    4. After initial 2 to 3 hours, add potatoes and carrots to the slow cooker.
    5. Two hours before serving, add cabbage wedges to the slow cooker and sprinkle with black pepper to taste. Cover with a lid and continue cooking.
    6. Remove corned beef from the slow cooker and allow to rest for 15 minutes before slicing. Remove potatoes, carrots, and cabbage, and serve.
    Corned beef and cabbage in a slow cooker.

    Frequently Asked Questions

    What is corned beef?

    Corned Beef is a beef brisket that is soaked in a brine and is cured with salt and spices. It has a very distinct pink color that comes from the curing process.

    Do I need to rinse corned beef?

    Yes. The corned beef is cured or pickled so there may be residual salt left behind. Rinse with cold water and pat dry before placing in the slow cooker.

    What if my corned beef didn’t come with spice packet?

    If your corned beef didn’t come with spices add a couple of teaspoons of pickling spice, a bay leaf, and a few peppercorns.

    What temperature should corned beef be?

    Corned beef should be cooked to an internal temperature of at least 145° for safe consumption. Use an instant-read meat thermometer to measure doneness. Remember because of the curing process the meat will still look pink yet still is done.

    How can I make this low-carb?

    To keep this low-carb or keto-friendly remove the potatoes and replace them with cauliflower or omit them altogether. You can add extra cabbage in place of the potatoes.

    Sliced corned beef on a serving dish with potatoes, cabbage and carrots with slow cooker with the background.

    How to store leftover corned beef

    Storing corned beef and cabbage is easy. Once cooled, or after eating, place leftovers in an airtight container and refrigerate for 3 to 4 days.

    You can also freeze in a freezer-safe bag or container for up to 3 months.

    To reheat you can place it back in the slow cooker, in the oven, or microwave and reheat it to an internal temperature of 155° to 165°.

    Tips

    • Cook low & slow: This recipe really works best on the low heat setting. It really needs to slow cook all day to get tender. It usually takes at least 8 hours and quite possibly up to 10 depending on your slow cooker. If the corned beef is tough, it needed more cook time.
    • Veggie cook time: The potatoes and carrots will get softer much quicker than the beef. If you want your veggies really soft you can add them at the beginning. I suggest adding a couple of hours to the cook if time allows. If it doesn’t no worries, it is delicious either way!
    • Rest your meat: Don’t skip the 10 to 15-minute resting time. It allows the juice to distribute into the meat and makes for juicier and tastier corned beef.
    • Slice against the grain: Brisket has long fibrous strands so it’s important to cut across the grain. This is one of the most important steps for tender corned beef!
    A plate of corned beef with potatoes, carrots, and cabbage.

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    A plate of corned beef with potatoes, carrots, and cabbage.
    Recipe
    4.63 from 8 votes

    (click stars to rate)

    Slow Cooker Corned Beef and Cabbage

    Prep Time: 10 minutes
    Cook Time: 8 hours
    Time Rest Corn Beef : 15 minutes
    Total Time: 8 hours 25 minutes
    Servings: 6 servings
    Author: Nikki Lee
    Slow Cooker Corned Beef and Cabbage is seasoned corned beef cooked low and slow with potatoes, carrots, and cabbage. Corned beef and cabbage in the Crock Pot makes a delicious one pot effortlessly cooked meal! Simple, with all the flavors of a traditional St. Patrick's Day dinner.
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    Ingredients 

    • 3 to 4 pound corned beef brisket, spice packet included
    • 1 medium yellow onion, chopped into large chunks.
    • 2 cloves garlic, optional
    • 1 14 ounce can beef broth
    • 2 cups water
    • 1 cup beer, optional
    • 1 Tbsp brown sugar
    • 3 to 4 large carrots
    • 2 pounds baby red potatoes
    • ½ head of green cabbage, cut into wedges
    • black pepper to taste

    Instructions

    • Add broth, water, beer and brown sugar into slow cooker and stir.
    • Place onions and garlic chunks into slow cooker and add corned beef on top (fat side up). Sprinkle seasoning packet on top of corned beef.
    • Cover and cook on low for 8 to 10 hours.
    • After initial 2 to 3 hours, add potatoes and carrots to the slow cooker.
    • Two hours before serving, add cabbage wedges to the slow cooker and sprinkle with black pepper to taste. Cover with lid and continue cooking.
    • Remove corned beef from slow cooker, tent with foil, and allow to rest for 10 to 15 minutes before slicing. Remove potatoes, carrots, and cabbage from the cooking liquid and serve.

    Notes

    ✱ Nikki’s Tips

    • Cook low & slow: This recipe really works best on the low heat setting. It really needs to slow cook all day to get tender. It usually takes at least 8 hours and quite possibly up to 10 depending on your slow cooker. If the corned beef is tough, it needed more cook time.
    • Veggie cook time: The potatoes and carrots will get softer much quicker than the beef. If you want your veggies really soft you can add them at the beginning. I suggest adding a couple of hours into the cook if times allows. If it doesn’t no worries, it is delicious either way!
    • Rest your meat: Don’t skip the 10 to 15 minute resting time. It allows the juice to distribute into the meat and makes for a juicier and tastier corned beef.
    • Slice against the grain: Brisket has long fibrous strands so it’s important to cut across the grain. This is one of the most important steps for a tender corned beef!

    Storage & Reheating:

    Storing corned beef and cabbage is easy. Once cooled, or after eating, place leftovers in an airtight container and refrigerate for 3 to 4 days.
    You can also freeze in a freezer safe bag or container for up to 3 months.
    To reheat you can place back in the slow cooker, in the oven, or microwave and reheat to an internal temperature of 155 to 165°.

    Nutrition Information

    Serving: 11 serving Calories: 594kcal (30%) Carbohydrates: 34g (11%) Protein: 54g (108%) Fat: 28g (43%) Saturated Fat: 9g (56%) Cholesterol: 102mg (34%) Sodium: 162mg (7%) Fiber: 4g (17%) Sugar: 7g (8%)

    Nutritional Disclaimer

    Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

    ©️Soulfully Made

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