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Tender Slow Cooker Corned Beef and Cabbage on a white plate, garnished with fresh parsley and served with potatoes and carrots

Slow Cooker Corned Beef and Cabbage

This Slow Cooker Corned Beef and Cabbage is a time-saving, effortless meal that delivers fork-tender brisket alongside flavorful vegetables. Perfect for St. Patrick's Day or any night, it's the ultimate comfort food!
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Prep Time 10 minutes
Cook Time 8 hours
Resting Time 15 minutes
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 to 4 pounds corned beef brisket, uncooked, with spice packet
  • 1 onion
  • 3 cloves garlic, sliced
  • 2 bay leaves
  • 2 ½ to 3 cups water
  • 2 pounds potatoes, peeled and quartered
  • 2 large carrots, chopped
  • 1 small head green cabbage, cut into wedges

Method
 

  1. Chop the onion into large chunks and place it at the bottom of a 6-quart slow cooker.
  2. Top the onion with the corned beef brisket and pour the spice packet over.
  3. Pour water into the slow cooker until it nearly covers the corned beef. Add the bay leaves and garlic.
  4. Set the slow cooker to low and cook for 8–10 hours. (Hands-off for the first 3 hours!)
  5. After 3 hours, add the potatoes and carrots around the corned beef.
  6. Add the cabbage wedges two hours before serving to prevent overcooking.
  7. Once done, remove the corned beef and let it rest for 15 minutes before slicing across the grain.
  8. Serve with the potatoes, carrots, and cabbage, spooning some slow-cooker juices on top for extra flavor.

Notes

Optional recipe notes or tips.