Set It and Forget It – The Easiest Corned Beef and Cabbage!
Craving a hearty, comforting meal with zero fuss?
This Slow Cooker Corned Beef and Cabbage is the ultimate dump-and-go recipe—no need to babysit the stove!
Just toss everything in, let it slow cook to fall-apart perfection, and enjoy a classic dish with minimal effort.
Whether you’re celebrating St. Patrick’s Day or just want a cozy, satisfying dinner, this one-pot wonder is hands-off, packed with flavor, and guaranteed to impress.
Bonus? The leftovers make epic sandwiches!
For Slow Cooker Corned Beef and Cabbage
- Corned Beef Brisket – Look for a 3 to 3 ½ pound brisket with a spice packet included. This ensures it’s already cured and packed with flavor.
- Onion – A medium white onion, quartered, adds a mild sweetness and depth to the broth.
- Garlic – Whole garlic cloves infuse the beef with rich, aromatic flavor.
- Water – Keeps the meat moist and helps develop a flavorful broth.
- Red Potatoes – These hold their shape well and add heartiness to the dish. No peeling needed!
- Green Cabbage – The classic pairing for corned beef, adding a slightly sweet, tender crunch.
- Carrots – Their natural sweetness balances the savory flavors of the beef.
- Whole-Grain Mustard – The perfect finishing touch for serving, adding a tangy, bold contrast.
Slow Cooker Corned Beef and Cabbage
Ingredients
- 3 ½ lbs cured corned beef brisket (with spice packet)
- 1 medium white onion, quartered
- 2 cloves garlic, whole
- 3 cups water
- 1 ½ lbs new red potatoes, washed and cut into 2-inch chunks
- 1 medium green cabbage (about 1 ¼ lbs), cut into sixths
- 4 large carrots, peeled and sliced into 2-inch pieces
- Whole-grain mustard (for serving)
Instructions
1. Prepare the Corned Beef
- Rinse the corned beef under cold water to remove excess brine.
- Place it in the slow cooker, fat side up.
- Sprinkle the included spice packet over the beef.
- Add the quartered onion and whole garlic cloves.
- Pour in 3 cups of water.
- Cover and cook on low for 8 hours (or high for 4 hours).
2. Add the Vegetables
- With 2 hours of cooking time remaining (or 1 hour if on high), remove the corned beef and set it aside on a plate.
- Place the potatoes at the bottom of the slow cooker.
- Return the corned beef on top of the potatoes.
- Nestle the cabbage and carrots around the beef.
- Cover and continue cooking for 2 hours on low (or 1 hour on high).
3. Slice and Serve
- Once the potatoes are fork-tender and the brisket flakes easily, transfer the corned beef to a cutting board.
- Slice against the grain into ¼ to ½-inch thick slices.
- Arrange on a serving platter with the cabbage, carrots, and potatoes.
- Optionally, return the sliced corned beef to the slow cooker to keep warm.
- Serve with a dollop of whole-grain mustard.
Nutrition
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through.
Leftover Idea:
Use leftover corned beef in a classic Reuben sandwich—stacked with Swiss cheese, sauerkraut, and Thousand Island dressing on rye bread.
Common Questions About Slow Cooker Corned Beef and Cabbage
1. Can I throw everything in at once?
You could… but don’t! The key to perfect corned beef and cabbage is timing. Potatoes and carrots go in at the start, but cabbage should be added in the last hour—otherwise, you’ll end up with mushy cabbage soup (not ideal!).
2. Do I need to rinse the corned beef before cooking?
Yes, if you want to reduce the saltiness! Give it a quick rinse under cold water before adding it to the slow cooker. If you love that salty, briny flavor, skip the rinse and go straight to cooking.
3. Can I swap water for beer?
Absolutely! Using beer (especially a dark stout like Guinness) adds depth and richness to the broth. If you’re feeling fancy, try a mix of half water, half beer for the best of both worlds.
4. How do I make sure my corned beef is super tender?
Low and slow is the way to go! Set your slow cooker to low for 8-9 hours for the most fall-apart, juicy corned beef. If you’re short on time, high for 4-5 hours works too, but low is the real game-changer.
5. What if my slow cooker is too small?
No worries! Cook the corned beef first, then transfer it to a plate while you cook the veggies in the flavor-packed broth. Bonus: The veggies soak up even more deliciousness!
Enjoy your slow cooker corned beef and cabbage—an easy, hands-off way to make a delicious, comforting meal!