Name: Slow Cooker Corned Beef and Cabbage Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Irish-American
Ingredients: 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet), fat cap removed; 1 large white or yellow onion, thickly sliced; 4 garlic cloves, minced; 2 dried bay leaves; 1 ½ pounds small red potatoes (1½- to 2-inches diameter), cut in half if large; 8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces; 1 small or ½ medium green cabbage, cut into thin wedges; 1 ½ cups liquid (low-sodium chicken broth, beef broth, water, or stout beer such as Guinness); Chopped fresh parsley; Coarse grain mustard; Horseradish sauce

If you’re craving that classic Irish comfort food that tastes like a warm hug, I have a treat for you! This Slow Cooker Corned Beef and Cabbage Recipe is hands down one of my favorite ways to get tender, flavorful corned beef with perfectly cooked veggies, all without standing over the stove. Trust me, once you try this slow cooker magic, you’ll wonder how you ever made it any other way!

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Why You’ll Love This Recipe

Effortless Slow Cooking: Just toss it all in your slow cooker and forget about it for the day—a total game-changer for busy schedules.
Perfectly Tender Meat: Slow cooking gently breaks down the brisket, making every bite melt-in-your-mouth delicious.
Rich Flavors Infused: The spice packet and slow simmering bring deep savory goodness that’s way better than rushed stovetop versions.
Family Favorite: I swear, this recipe has become a Sunday dinner staple in our house, and I promise your family will go crazy for it too.

A white plate holds two thick slices of pink corned beef with visible grain and bits of mustard seeds on top, placed at the center. Around the meat are soft cooked vegetables: bright orange carrot chunks, whole light brown baby potatoes, and tender pale cabbage layers that look slightly translucent. Small green herb pieces are sprinkled over the dish, adding a fresh touch. The plate is on a white marbled surface with a wooden chopstick resting diagonally beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Slow Cooker Corned Beef and Cabbage Recipe is in its simplicity and balance of fresh ingredients with pantry staples. When shopping, pick a corned beef brisket that comes with a seasoning packet to save time, and opt for fresh, firm vegetables for the best texture.

Corned beef brisket: Choose either the point or flat cut; just be sure to remove the fat cap for a leaner meal.
White or yellow onion: Thick slices add sweetness and depth during cooking.
Garlic cloves: Fresh minced garlic is essential—it wakes up all the flavors.
Dried bay leaves: They add subtle earthiness that perfectly complements the beef.
Red potatoes: Small, about 1½ to 2 inches diameter for even cooking; cut larger ones in half.
Carrots: Peeled and chopped into big pieces so they don’t turn to mush.
Liquid: I love using low-sodium beef broth for richness, but chicken broth, water, or even Guinness beer work great too.
Green cabbage: Thin wedges to layer on top at the end for that classic finish.
Optional garnishes: Chopped fresh parsley, coarse grain mustard, or horseradish sauce bring brightness and zing at the table.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about Slow Cooker Corned Beef and Cabbage Recipe is how adaptable it is. Over the years, I’ve experimented with a few tweaks that I think you’ll enjoy making your own version too.

Substitute liquids: I once swapped out the broth for a Guinness stout and it gave the dish a wonderful malty depth—I highly recommend trying that for St. Patrick’s Day!
Vegetable swaps: If you want to sneak in some greens, kale or Brussels sprouts make great additions tossed in with the cabbage.
Spice it up: Adding a pinch of whole peppercorns or mustard seeds elevates the seasoning beyond the included packet.
Oven method: For a more hands-off approach, you can also slow roast in the oven using a dutch oven—just increase the liquid to keep things moist.

How to Make Slow Cooker Corned Beef and Cabbage Recipe

Step 1: Prep Your Brisket for Success

Start by rinsing the corned beef under cold water to remove excess brine—trust me, doing this helps control the saltiness. Pat it dry thoroughly with paper towels so it sears nicely if you decide to brown it before slow cooking (optional but delicious!).

Step 2: Create a Flavor Base in the Slow Cooker

Layer the sliced onions and minced garlic across the bottom of your slow cooker—this keeps the meat off the bottom and infuses that sweet-onion flavor all around. Then, place the brisket fat side up right on top of the onions; this lets the fat slowly baste the meat while it cooks.

Step 3: Add Seasonings and Veggies

Sprinkle the seasoning packet that came with the corned beef over the top of the brisket along with the bay leaves—this is where your dish gets that signature briny, aromatic profile. Nestle the potatoes and carrots around the meat, then pour your chosen liquid over everything.

Step 4: Slow Cook Low and Slow

Cover and cook on low for 8 to 10 hours. This long, gentle heat is key to breaking down the brisket into those tender slices we all crave. When you have about 2 hours left, carefully open the lid and arrange your cabbage wedges over the top. Pop the lid back on and keep cooking until the cabbage is tender and the beef is fork-tender.

Step 5: Rest, Slice, and Serve

Take the brisket out and let it rest on a cutting board for 5-10 minutes. This step helps keep the meat juicy when slicing. Meanwhile, use a slotted spoon to transfer the veggies to a serving platter. Slice the beef against the grain for maximum tenderness, arrange alongside the veggies, and drizzle some of that flavorful cooking liquid on top. Garnish with fresh parsley and serve with grainy mustard or horseradish sauce for that extra zing.

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Pro Tips for Making Slow Cooker Corned Beef and Cabbage Recipe

Rinsing Is Key: Always rinse your corned beef to reduce excess saltiness—it makes a big difference in the final flavor balance.
Low and Slow Cooking: Resist the temptation to cook on high; the low setting gently tenderizes the meat without drying it out.
Add Cabbage Late: Toss your cabbage in only during the last couple hours—it cooks perfectly without becoming a soggy mess.
Rest Before Slicing: Letting the brisket rest ensures juicy slices that don’t fall apart on your plate.

How to Serve Slow Cooker Corned Beef and Cabbage Recipe

A white speckled plate holds a layered meal starting with a base of cooked cabbage leaves on the right side, pale yellow with a soft texture. On top, there are three slices of pink corned beef with a slightly coarse texture and a mustard seed crust on the edge, sprinkled with chopped parsley. Surrounding the meat, there are three round light brown mushrooms with a smooth surface, several bright orange carrot chunks, and translucent cooked onion rings scattered around. The dish is sprinkled with black pepper and parsley pieces. The plate is set on a white marbled surface with a striped cloth in the corner and a gold fork and knife to the right, along with small bowls of chopped green herbs and ground black pepper nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish with a sprinkle of fresh chopped parsley—it adds a lovely pop of color and a subtle freshness that balances the rich meat. Plus, serving coarse grain mustard and horseradish sauce on the side lets everyone customize their plate with a little extra punch. You’ll enjoy how those classic condiments brighten every bite!

Side Dishes

This meal is hearty all on its own, but I love pairing it with some crusty bread or warm dinner rolls to soak up the cooking juices. If you want a little contrast, a crisp green salad with a light vinaigrette is a fresh way to balance the meal.

Creative Ways to Present

For special occasions, I sometimes serve the corned beef sliced thickly on a large wooden board surrounded by the colorful veggies, mustard pots, and fresh herbs. It makes for a festive, family-style spread that invites everyone to dig in and share stories around the table.

Make Ahead and Storage

Storing Leftovers

After dinner, I always store leftovers in airtight containers in the fridge. This recipe keeps beautifully for up to 5 days, making it great for lunches throughout the week. Just make sure to keep the meat and veggies together, as the cooking juices help retain moisture and flavor.

Freezing

If you have enough leftovers, freezing slices of corned beef and some cooked veggies works well too. I like to portion them into meal-sized containers or freezer bags, removing as much air as possible to protect taste and texture. Just thaw overnight in the fridge before reheating.

Reheating

Reheating is easy—either gently warm in a covered skillet on low heat or microwave covered with a damp paper towel to keep moisture. I always add a splash of beef broth or cooking liquid when reheating to avoid drying out the meat. You’ll find it tastes just as good the next day!

FAQs

Can I cook this Slow Cooker Corned Beef and Cabbage Recipe on high instead of low?

You can, but I don’t recommend it. Cooking on high can risk toughening the brisket. Slow and low heat ensures the meat becomes fork-tender and juicy, which is what makes this recipe so special.
Do I have to use the seasoning packet that comes with corned beef?

The seasoning packet adds classic flavors, but if you want to go DIY, you can substitute with a mix of pickling spices including mustard seeds, peppercorns, coriander, and bay leaves. Just be sure to add enough seasoning for a punchy taste.
Can I prepare this recipe a day ahead?

Absolutely! You can cook the corned beef and veggies a day before, then reheat gently before serving. Actually, some say the flavors improve overnight, making it a perfect make-ahead meal.
What’s the best way to slice corned beef?

Slicing against the grain is the trick. It shortens the muscle fibers and makes the meat tenderer, so your slices will be easier to chew and more pleasurable to eat.

Final Thoughts

I absolutely love how this Slow Cooker Corned Beef and Cabbage Recipe turns out every single time—it’s like a little celebration waiting for you at dinnertime. It’s cozy, classic, and the slow cooker makes it so effortless that it quickly became a family tradition. I can’t wait for you to give it a try and experience just how delicious and tender corned beef can be when cooked low and slow. Trust me, your kitchen (and your family) will thank you.