Go Back
Tender corned beef and cabbage slow cooker on a white plate garnished with carrots and steaming broth

Corned Beef and Cabbage Slow Cooker

This corned beef and cabbage slow cooker recipe is an easy, hearty meal loaded with protein-rich corned beef, tender cabbage, and flavorful veggies. Perfect for a satisfying, gluten-free dinner!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Cuisine American
Servings 6 servings
Calories 592 kcal

Equipment

  • 6-quart slow cooker

Ingredients
  

  • 3 to 4 pounds corned beef brisket, uncooked (with spice packet)
  • 1 onion, chopped into large chunks
  • 3 cloves garlic, sliced
  • 2 bay leaves
  • 2 ½ to 3 cups water
  • 2 pounds potatoes, peeled* and quartered *Use Yukon gold or red potatoes for a creamy texture and skip peeling if using thin-skinned varieties.
  • 2 large carrots, chopped
  • 1 small head green cabbage, cut into wedges

Instructions
 

  • Place the chopped onion at the bottom of a 6-quart slow cooker.
  • Lay the corned beef brisket over the onions and sprinkle with the provided spice packet. If the brisket doesn’t include spices, use a mix of pickling spices, peppercorns, and a bay leaf.
  • Pour enough water into the slow cooker to almost cover the brisket. Add the garlic and bay leaves to the water.
  • Set your slow cooker to low and cook for 8-10 hours. The slower, longer cooking time helps achieve that ultra-tender texture.
  • Three hours into the cooking time, add the potatoes and carrots, making sure they’re fully submerged in the broth.
  • Two hours before serving, carefully nestle in the cabbage wedges on top of the other vegetables. Allow them to steam and soak up the flavorful broth.
  • Once finished, remove the corned beef and let it rest for 15 minutes to lock in the juices. Slice it against the grain for the most tender bites.
  • Serve the corned beef warm with a side of potatoes, carrots, and cabbage. Spoon some of the savory broth over everything for extra flavor.