Slow Cooker Corned Beef and Cabbage

corned-beef dinner
Corned Beef Dinner. Photo: Diana Rattray
  • 7 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 7 hrs
  • Yield: 8 Servings
Ratings (44)

This corned beef and cabbage recipe is convenient and easy, and it's a whole meal. The corned beef brisket is cooked to perfection in the slow cooker along with potatoes, carrots, and cabbage wedges for a fabulous Sunday dinner or St. Patrick's Day feast.

Feel free to add some parsnips to the vegetables. Sliced onions are an excellent addition, or add a handful of small boiling onions along with the celery. See the tips and variations for more add-in ideas.

Corned beef makes fabulous leftovers, too. Feel free to use a larger brisket if you plan to use the leftovers in other recipes.

See Also
Oven Braised Corned Beef With Beer

What You'll Need

  • 6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
  • 3 medium carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 corned beef brisket, about 3 pounds
  • 1 head of cabbage, about 2 pounds
  • 1/2 teaspoon black pepper
  • 1 1/2 cups water

How to Make It

  1. Lightly butter or spray a 5 to 6-quart crock pot; layer potato slices over bottom of the pot with carrots and celery.
  2. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water.
  3. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.
  4. Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.

    Serves 8.

    Tips and Variations

    • A small peeled and diced rutabaga or a few turnips may be added along with the vegetables. Or add some sliced parsnips.
    • Slice a large sweet onion and add it to the pot along with the potatoes, carrots, and celery. Or add about a dozen small peeled boiling onions or frozen pearl onions.