Classic corned beef and cabbage made in the crock pot. Enjoy thid recipe for St. Patrick's Day or all year long!
Prep Time: 15mins
Cook Time: 10hrs
Total Time: 10hrs15mins
4cupslow-sodium chicken broth(or water)
3poundcorned beef brisket with spice packet
5yellow potatoes, washed and cut into halves or quarters, depending on the size
1sweet onion, peeled and cut into quarters
1 1/2cupsmini carrots
1/2headcabbage, cut into 4 segments, leaving a piece of core in tact
In a 6 quart crock pot, combine the broth (or water), sugar, and bay leaves. Place corned beef, fat side up, in the water mixture along with the contents of the spice packet. Scatter the potatoes, onions, and carrots along the sides and top.
Cover, and cook on low for 8 1/2 hours.
Remove lid and scatter the cabbage wedges over the top. Put lid back on and continue cooking for another 1 1/2 hours.
Thinly slice the corned beef against the grain and serve with the vegetables, some of the cooking liquid, and butter.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Course: Main Course
Keyword: corned beef and cabbage, crock pot, slow cooker