Corned Beef and Cabbage Slow Cooker Recipe

This corned beef and cabbage slow cooker recipe is a classic one-pot meal made with tender brisket, cabbage, potatoes, and carrots. Cooked low and slow, it delivers rich flavor and a comforting, hands-off dinner perfect for busy days or holiday meals.

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: servings

Calories: 420kcal

Author: Abby Pinkmann

Cost: $11

Equipment

slow cooker
Cutting Board
knife

Ingredients

3-4 lb corned beef brisket with spice packet
1 head cabbage cut into wedges
4-5 potatoes halved
3-4 carrots cut into chunks
1 onion sliced
3 cups water or low-sodium broth

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Instructions

Place potatoes, carrots, and sliced onion at the bottom of the slow cooker.
Rinse the corned beef under cold water to remove excess salt.
Place the corned beef brisket on top of the vegetables.
Sprinkle the seasoning packet evenly over the meat.
Pour in water or broth until it reaches about halfway up the brisket.
Cover and cook on low for 8–9 hours or high for 4–5 hours until tender.
Add cabbage wedges during the last 2 hours of cooking.
Remove the meat, let it rest for 10 minutes, then slice against the grain and serve with vegetables.

Notes

Rinse corned beef before cooking to reduce excess salt. Add cabbage during the last 2 hours to prevent overcooking. Slice the meat against the grain for best texture. Let the brisket rest before slicing to retain juices.

Nutrition