This easy Slow Cooker Corned Beef and Cabbage recipe is a hearty one-pot dinner made with just 6 main ingredients plus the seasoning packet with the meat. The corned beef cooks slowly with potatoes and carrots until tender, then cabbage is added toward the end so it cooks through without becoming overly soft.

While corned beef and cabbage is especially popular for St. Patrick’s Day, this easy slow cooker dinner is hearty enough for Sunday supper or a cozy family meal any time of year.

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Corned Beef and Cabbage Slow Cooker Recipe

Why you’ll love this recipe

• There are only 6 ingredients.
• The slow cooker does all of the work, cooking this meal to be tender and tasty.
• Corned beef and cabbage is a flavorful, hearty meal. We do not cook this meal often, but when we do, it is always enjoyed by the whole family at the dinner table.
• A one-pot meal always makes cooking dinner easier.
• Adding the vegetables into the Slow cooker allows them to soak in the flavors of the corned beef seasoning as well.

If you love cabbage recipes, try my Southern Fried Cabbage with Bacon recipe.

Ingredients for Corned Beef & Cabbage

The ingredients for the best corned beef and cabbage recipe are simple. Fresh vegetables round out the meal, and the corned beef comes with a seasoning packet.

• Corned beef brisket with seasoning packet (about 4 pounds)
• About 3 medium Russet potatoes
• 4 carrots, sliced into bite-size pieces
• One head of fresh cabbage
• Salt and pepper to taste

How to make corned beef and cabbage in the slow cooker

Step 1

Prepare the vegetables. Peel and cut the carrots into bite-size pieces.

Cooking Tip for cutting the potatoes

Cut the potatoes into large chunks if they will be cooking for the entire time. Smaller potatoes can become very soft during the long cooking time. If you prefer smaller potato pieces, add them later along with the cabbage.

You can use small red potatoes without peeling them, but be sure to wash them first. I use a vegetable brush like this for washing fresh vegetables. If you choose to use smaller potatoes, add them with the cabbage.

How to cut the Cabbage

Cut the cabbage into wedges or large bite-size pieces, depending on your preference. Rinse the cut cabbage under cool running water and drain before adding it to the slow cooker.

Step 2

Prepare the Crockpot. I love these Crockpot liners for easy cleanup.

Place the potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper. We do not add the cabbage at this time. Cabbage is added after the meat has been cooking for several hours and begins to get tender.

Step 3

Add the corned beef and the seasoning packet that is included with it on top of the vegetables. Cover with just enough water to cover the meat, about 3 to 5 cups. The amount of water will depend on the size of your Crockpot and the size of your meat. The liquid will increase in the Crockpot during the cooking process from the fat in the meat.

Step 4: Cooking time

Place the lid on the Crockpot and cook on high for about 3 hours or until the meat begins to get tender. You will be adding the cabbage after the meat begins to get tender.

If cooking on low, allow the meat to cook for about 5 hours or until the meat is beginning to get tender.

When to add the cabbage to the slow cooker

Add the cabbage after the corned beef and root vegetables have cooked for several hours and are beginning to become tender. Adding cabbage later keeps it from becoming overly soft while the corned beef finishes cooking.

Once the meat is beginning to get tender, add the cabbage and replace the lid. Continue to cook on high for about 2-3 hours or until the meat is done and the vegetables are tender. Total cook time for cooking on high in your slow cooker will be around 6 hours.

Total cook time for cooking on low in the slow cooker will be around 8 hours. Add the cabbage when the meat begins to get tender, around 2- 3 hours. Replace the lid and continue to cook for about 5 more hours or until vegetables are tender and meat is done. Total cooking time on low in the Crockpot will be around 8 hours.

Corned beef is done when the temperature reaches around 190° for a nice tender piece of meat. It is considered safe to eat at 145°, but it won’t be tender quite yet.

Step 5

Carefully remove the meat to a cutting board and allow it to rest for 3 to 5 minutes. Cutting the meat too soon will mean you lose some of the juices. Remove the vegetables to a serving platter.

Slice the meat against the grain and arrange it in the center of the vegetables on the serving bowl or platter. Serve and enjoy.

Recipe Tips

• Add the cabbage later to keep it from getting too soft.
• Cut the potatoes into large pieces. Large chunks hold up better during a long slow-cooking time.
• Don’t skip the resting time. Let the corned beef rest before slicing so it stays juicy.
• Slice against the grain. This makes the brisket easier to chew.
• Use the seasoning packet that comes with the corned beef. It adds the classic pickling-spice flavor without requiring a separate spice blend.
• Don’t overdo the water. You want enough liquid for the cooking process without unnecessarily diluting the flavor.

Before slicing your Corned Beef, be sure to allow it to rest for a few minutes so the juices won’t all be lost. Always allow the meat to rest for 3-5 minutes to let the juices settle.

I have owned a few Crockpots through the years, and this one is my all-time favorite!

FAQ

Do I need to rinse corned beef before cooking?

Yes and No. Let me explain. I always rinse meat before cooking. Corned beef is processed with seasoning added. Rinsing may remove some of that seasoning. However, I rinse anyway to remove some of the salt so there isn’t too much salt. I then add a little salt into the Crockpot when cooking. Another reason that I rinse first is to make myself feel better about rinsing away any debris that may have occurred during processing.

What is the difference between flat cut and point cut corned beef?

It is really a simple difference. Flat cut is leaner, which makes it easier to slice. Point cut contains more fat, which adds flavor and also makes it tend to fall apart like shredded meat.

How do I slice corned beef?

First, allow the meat to rest for 5 minutes to retain the juices. Then place the meat fat side down on a cutting board. Now slice against the grain using a good, sharp carving knife.

Can I use baby potatoes in this recipe?

Yes, you can use baby potatoes. Follow the recipe directions, but add the baby potatoes along with the cabbage. Baby potatoes won’t take as long to cook, so adding them with the cabbage will make them tender but not too soft. I have cooked this recipe with baby red potatoes and with large chunks of russet potatoes.

How to store corned beef

Store cooked corned beef in an airtight container in the refrigerator for up to 3 days.

Kitchen Tools Used

• Crockpot like this 7 qt. one
• Vegetable brush like this one
• Kitchen knives: these are my current favorites
• Vegetable Peeler: My favorite ever is this one!

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More Slow Cooker Recipes

• Easy Crockpot Beef Tips and Gravy Recipe
• Crockpot Pierogi & Meatballs Alfredo Easy Recipe
• Crockpot Chicken and Gravy Recipe
• Easy Crockpot Spaghetti and Meatballs Recipe
• 3 Ingredient Crockpot BBQ Chicken Wings Recipe

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Don’t forget to make a good homemade pizza now and then. It does qualify as a one-dish dinner! Easy Homemade Three Meat Pizza recipe.

This crock pot corned beef and cabbage recipe is the perfect meal for Fall food or to celebrate St. Patrick’s Day. Corned beef and cabbage is to St. Patty’s Day what King Cake is to Mardi Gras.