Description

There are few things more comforting than a pot of tender, slow-cooked corned beef with soft, buttery cabbage and sweet carrots soaking up every drop of flavor. This Slow Cooker Corned Beef and Cabbage isn’t just a meal—it’s tradition, comfort, and ease all in one.

Whether you’re cooking for St. Patrick’s Day or just craving a cozy, no-fuss dinner, this recipe brings big flavor with minimal effort. I’ve made it for family dinners, dropped it off as a feel-good meal for neighbors, and let it simmer away on lazy Sundays while the house filled with its warm, savory aroma. The result is always the same—empty plates and happy sighs.

Ingredients

Scale

3–4 lb corned beef brisket (with spice packet)
4 cups low-sodium beef broth
1 cup water
1 tablespoon whole grain mustard (optional, for depth)
1 bay leaf
4 garlic cloves, smashed
1 lb baby potatoes, halved
4 large carrots, peeled and cut into chunks
1 small head green cabbage, cut into wedges

Optional for serving:

Fresh parsley, chopped
Whole grain or Dijon mustard
Rye bread or Irish soda bread on the side

Cook Mode Prevent your screen from going dark

Instructions

Prep the slow cooker
Place baby potatoes and carrots at the bottom of the slow cooker. These veggies act as a base and soak up all the flavor.
Add the brisket
Place the corned beef on top of the veggies, fat-side up. Sprinkle the spice packet over the top.
Pour in liquids
Add beef broth, water, smashed garlic, bay leaf, and mustard (if using). The brisket should be mostly submerged.
Cook low and slow
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
Add the cabbage
During the last 2 hours (on LOW) or 1 hour (on HIGH) of cooking, tuck the cabbage wedges around the beef and veggies. Cover and continue cooking.
Slice and serve
Remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve with veggies and a ladle of broth.

Notes

Always slice corned beef against the grain for tender, easy-to-chew slices.

Add the cabbage toward the end of cooking so it stays tender, not mushy.

If your corned beef didn’t come with a spice packet, you can easily make your own (peppercorns, mustard seeds, bay leaf, clove, and coriander work beautifully).

Let the meat rest before slicing to keep it juicy.

Leftovers are amazing in sandwiches, breakfast hash, or even tucked into soft rolls with mustard for a quick snack.

Prep Time: 15 minutes
Cook Time: 8–9 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: Irish-Inspired, American

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 5g
Sodium: 1140mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 32g
Cholesterol: 95mg