A hearty, comforting dish that’s perfect for St. Patrick’s Day—or any time I’m craving a flavorful, one-pot meal. This slow cooker version makes the traditional corned beef and cabbage incredibly easy, tender, and delicious with minimal effort. It’s packed with juicy corned beef brisket, earthy potatoes, sweet carrots, and buttery cabbage, all infused with spices as they slow cook together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 lbs corned beef brisket with spice packet
1 onion, peeled and cut into wedges
1 lb baby potatoes, halved
4 carrots, peeled and cut into chunks
1 head cabbage, cut into wedges
1 teaspoon black pepper
4 cups water
1 teaspoon mustard seeds
1 bay leaf
Directions
I start by layering the onion, carrots, and potatoes in the bottom of the slow cooker.
After rinsing and patting the corned beef dry, I place it right on top of the vegetables.
I sprinkle the included spice packet over the meat, then pour in the water and add the black pepper, mustard seeds, and bay leaf.
I cover and cook everything on low for 7–8 hours, or on high for 4–5 hours, depending on my schedule.
About an hour before it’s done, I tuck in the cabbage wedges so they cook just right—tender but not mushy.
When the corned beef is fork-tender, I remove it and let it rest for a few minutes before slicing.
Then, I plate it up with the vegetables and a ladle of that flavorful broth for serving.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 8 hours on low (or 4–5 hours on high)
Total Time: 8 hours 15 minutes
Variations
I like to play around with this recipe depending on what I have on hand. Sometimes I add parsnips or turnips for extra earthiness. If I want a bolder flavor, I’ll swap the water for a mix of beef broth and a splash of Guinness. For a lighter option, I reduce the amount of potatoes and add more cabbage. And when I want a bit of sweetness, I toss in a tablespoon of brown sugar or a splash of apple cider.
Storage/Reheating
Leftovers keep really well. I store them in an airtight container in the fridge for up to 4 days. To reheat, I either microwave individual portions or warm everything gently in a covered pot on the stovetop with a splash of broth or water to keep it moist. I’ve also frozen the corned beef (sliced) with some of the broth, which makes it super easy to reheat for quick future meals.
FAQs
How do I know when the corned beef is done?
I check by inserting a fork—if it slides in easily and the meat feels tender, it’s ready. I also like to let it rest for 10 minutes before slicing so it holds together better.
Can I cook this on high instead of low?
Yes, if I’m short on time, I cook it on high for 4–5 hours. It still turns out tender and flavorful.
What should I do if the cabbage is too soft?
Next time, I add the cabbage a little later—just 30–45 minutes before the end of cooking if I want it to stay firmer.
Can I make this ahead of time?
Absolutely. I often cook the whole dish the day before, then reheat it gently the next day. The flavors deepen overnight.
What can I serve with corned beef and cabbage?
I like serving it with a slice of crusty bread or soda bread to soak up the broth. Sometimes I’ll add a dollop of mustard or horseradish sauce on the side for extra zing.
Conclusion
This slow cooker corned beef and cabbage recipe is one I turn to again and again. It’s incredibly satisfying, easy to make, and full of comforting flavors. Whether I’m celebrating a holiday or just want a hearty meal, this dish always hits the spot.
📖 Recipe:
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Slow Cooker Corned Beef & Cabbage
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty, comforting one-pot slow cooker meal featuring tender corned beef brisket, potatoes, carrots, and cabbage—perfect for St. Patrick’s Day or any cozy dinner.
Ingredients
3 lbs corned beef brisket with spice packet
1 onion, peeled and cut into wedges
4 carrots, peeled and cut into chunks
1 lb baby potatoes, halved
1 head cabbage, cut into wedges
4 cups water
1 teaspoon black pepper
1 teaspoon mustard seeds
1 bay leaf
Instructions
- Layer the onion, carrots, and potatoes in the bottom of the slow cooker.
- Rinse and pat the corned beef dry, then place it on top of the vegetables.
- Sprinkle the included spice packet over the meat.
- Pour in the water and add the black pepper, mustard seeds, and bay leaf.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours.
- About an hour before it’s done, add the cabbage wedges to the slow cooker.
- When the corned beef is fork-tender, remove it and let it rest for a few minutes before slicing.
- Serve with the cooked vegetables and a ladle of broth.
Notes
Add parsnips or turnips for extra flavor variety.
Use beef broth and a splash of Guinness for a richer taste.
Reduce potatoes and add more cabbage for a lighter version.
Add brown sugar or apple cider for subtle sweetness.
Store leftovers in the fridge for up to 4 days or freeze sliced beef with broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
