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A finished dish of Slow Cooker Corned Beef and Cabbage with tender beef brisket, cabbage wedges, carrots, and potatoes in a savory broth.

Ultimate Slow Cooker Corned Beef and Cabbage

This classic slow cooker recipe delivers a hands-off feast of tender, flavorful corned beef with perfectly cooked vegetables. The low and slow cooking method ensures fall-apart meat and cabbage that's silky, not mushy. It's the ultimate comforting meal for a holiday or any cozy dinner.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Irish-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large yellow onion, cut into large wedges
  • 4 cloves garlic, smashed
  • 1 pound baby potatoes Yukon Gold or red
  • 4 large carrots, peeled and cut into 3-inch chunks
  • 1 small head green cabbage, cut into 6-8 wedges core intact
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • Water, to cover

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • Measuring spoons
  • Paper towels

Method
 

  1. Rinse the corned beef brisket under cold water and pat dry with paper towels.
  2. Place onion wedges and smashed garlic in the bottom of the slow cooker.
  3. Nestle the corned beef, fat-side up, on top of the onions. Sprinkle the spice packet over the meat and add bay leaves and peppercorns.
  4. If using, pour beer or broth around the meat. Add enough water to just cover the brisket.
  5. Cover and cook on LOW for 8-10 hours.
  6. About 2 hours before the cook time is finished, add the potatoes and carrots to the liquid.
  7. About 45 minutes to 1 hour before serving, gently tuck the cabbage wedges into the liquid.
  8. Cook until cabbage is tender and meat is easily pierced with a fork.
  9. Transfer the corned beef to a cutting board, tent with foil, and let rest for 10-15 minutes.
  10. Slice the beef against the grain and serve with the vegetables.

Notes

For a leaner, neater slice, choose a flat-cut brisket. To manage saltiness, soak the rinsed brisket in cold water for 30 minutes before cooking. Do not add extra salt. Serve with grainy mustard or horseradish sauce. Store leftovers in airtight containers in the refrigerator for up to 4 days. Leftover beef is excellent for sandwiches or a breakfast hash.