Slow Cooker Corned Beef and Cabbage

close up sliced corned beef on serving platter

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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.

Step-by-step photos can be seen below the recipe card.

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
1½ cups mini carrots
4 small yukon gold potatoes 1¼ pounds, cut into quarters
1 large yellow onion cut into quarters
3 cups low-sodium chicken broth
1 small head green cabbage no more than 1½ pounds, cut into 4 wedges, leaving a piece of core intact
¼ cup unsalted butter melted
2 cloves 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. (Add more chicken broth if necessary to have the very top of the corned beef covered.)
Cover with lid and cook on LOW for 6 hours.
Remove lid; add the cabbage on top of the corned beef and spoon some of the broth over the wedges. Cover, and continue cooking on LOW for another 2 hours, spooning the hot broth over the cabbage every 30 minutes to ensure it cooks properly and is tender.
Remove the cabbage, corned beef, carrots, potatoes, and onion from the slow cooker. Thinly slice the corned beef against the grain.
In a small bowl or measuring cup, whisk together the melted butter, minced garlic, chopped parsley, and a pinch of salt and pepper.
Place the meat and vegetables on a platter and drizzle the garlic-herb butter over everything. Serve with mustard or horseradish on the side, if desired.

Video

Notes

Potatoes and carrots will get quite soft being cooked all day, which is how my family likes them. If you prefer firmer veggies, I recommend adding them in after 3 hours.

Nutrition