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Slow Cooker Corned Beef and Cabbage

Slow cooked corned beef and cabbage is not just a go-to for St. Paddy's Day, it's delicious all year!
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Dinner, Main
Cuisine: American
Keyword: Corned beef, cabbage, slow cooker
Servings: 6

Equipment

  • Slow cooker
  • Cutting board
  • Sharp knife
  • Slow cooker liners

Ingredients

  • 1 3-5 pound corned beef brisket and spice packet
  • 1 head cabbage, chopped
  • 1 large onion, sliced thick
  • 3 large carrots, chopped into 2" pieces
  • 2-3 cups water
  • 3 cloves garlic, smashed
  • 3 bay leaves

Instructions

  • Chop onions and carrots into large chunks, place in slow cooker. Pro Tip: Lining your slow cooker with appropriate liner makes cleanup a breeze!
  • Place brisket on top of onions and carrots and sprinkle spice packet over top.
  • Cover with water. It should mostly cover brisket.
  • Add in smashed garlic and bay leaves.
  • Cover and cook on low 8 hours. Some recipes call for as much as 10 hours, however I don't find it necessary.
  • While the brisket is cooking, chop the cabbage into medium sized pieces. Place in slow cooker about 6 hours into cooking time.
  • When finished, remove from slow cooker and allow to rest for 10-15 minutes. Serve with the cabbage, carrots, and onions.

Notes

I usually make regular mashed potatoes, colcannon, or roasted potatoes with this recipe. However, you may add several baby red or white potatoes directly to the slow cooker right in the beginning for a true one dish meal!