Slow Cooker Corned Beef and Cabbage

overhead 3 slices corned beef with vegetables on white plate

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Slow Cooker Corned Beef and Cabbage

This slow cooker corned beef and cabbage recipe includes tender vegetables and just the right spices, then finished off with a delicious herb butter. It's a complete crock pot dinner for the entire family.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: Irish

Keyword: corned beef and cabbage, crock pot corned beef, slow cooker corned beef

Servings:

Ingredients

3-5 pound corned beef brisket {with spice packet}
2 bay leaves
1 & 1/2 cups mini carrots
4 small yellow potatoes (about 3/4 pound) , halved
1 sweet onion , cut into quarters
3 cups low-sodium chicken broth
1/2 head green cabbage , cut into 4 wedges, leaving a piece of core intact
3 tablespoons unsalted butter
1 clove garlic , minced
1 tablespoon chopped fresh parsley
salt and pepper to taste
Grainy mustard , for serving, optional
Horseradish , for serving, optional

Instructions

Remove the corned beef from the package. Set spice packet aside. Rinse the corned beef with cold water and pat dry with paper towels.
Place the corned beef brisket (fat side up) in a 6-quart slow cooker. Sprinkle the contents of the reserved spice packet, along with the bay leaves on top. Scatter the carrots, potatoes, and onions along the sides and top.
Pour the chicken broth over the top of the vegetables. (The meat should be partially submerged, it does not need to be completely covered.)
Cover with lid and cook on LOW for 6 hours.
Remove lid; add the cabbage on top of the corned beef and make sure it's submerged in the liquid. Cover, and continue cooking on LOW for another 2 hours.
Remove the cabbage, corned beef, carrots, potatoes, and onion from the slow cooker. Thinly slice the corned beef against the grain.
Place the butter, garlic, parsley, and a pinch of salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
Drizzle the garlic butter over the vegetables.
Place the meat and vegetables on a platter and serve with mustard or horseradish on the side, if desired.
NOTE: potatoes and carrots will get quite soft being cooked all day. If you prefer firmer veggies, I recommend adding them in around the 3 1/2 to 4 hour mark. (For other tips and helpful information, please refer to the full article.)

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Nutrition