This Slow Cooker Corned Beef and Cabbage is a delicious and effortless way to enjoy a classic dish. The tender, flavorful corned beef slowly simmers with vegetables like carrots, potatoes, and onions in a savory broth. With cabbage added toward the end for the perfect texture, this recipe is ideal for a comforting family dinner or a festive St. Patrick’s Day meal. The garlic butter drizzle adds an extra burst of flavor to the vegetables, and serving it with grainy mustard or horseradish gives it a delightful tangy finish.

Ingredients:
For the Slow Cooker:
- 3-5 pound corned beef brisket (with spice packet)
- 2 bay leaves
- 1 ½ cups mini carrots
- 4 small yellow potatoes (about ¾ pound), halved
- 1 sweet onion, quartered
- 3 cups low-sodium chicken broth
- ½ head green cabbage, cut into 4 wedges (leave a piece of core intact)
For the Garlic Butter:
- 3 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Optional Serving Sides:
- Grainy mustard
- Horseradish
Instructions:
1. Prepare the Corned Beef:
- Remove the corned beef from the package and set aside the spice packet. Rinse the beef under cold water and pat dry using paper towels.
- Place the corned beef, fat side up, into a 6-quart slow cooker. Sprinkle the contents of the reserved spice packet and add 2 bay leaves on top of the beef.
2. Add Vegetables:
- Arrange the mini carrots, halved yellow potatoes, and quartered onions around the sides and top of the corned beef.
- Pour 3 cups of low-sodium chicken broth over the vegetables. The broth should partially cover the meat, but it doesn’t need to be fully submerged.
3. Slow Cook:
- Cover with the lid and cook on LOW for 6 hours.
4. Add the Cabbage:
- After 6 hours, lift the lid and carefully place the cabbage wedges on top of the corned beef and vegetables. Replace the lid and continue cooking on LOW for another 2 hours until the cabbage is tender.
5. Prepare the Garlic Butter:
- While the slow cooker finishes, make the garlic butter by melting 3 tablespoons of butter in the microwave. Add the minced garlic, chopped parsley, and a pinch of salt and pepper. Stir until combined.
6. Serve:
- Once cooked, remove the corned beef, cabbage, carrots, potatoes, and onions from the slow cooker. Slice the corned beef thinly against the grain for the most tender texture.
- Drizzle the prepared garlic butter over the vegetables for extra flavor.
- Serve the sliced corned beef and vegetables on a platter with grainy mustard or horseradish on the side, if desired.
Tips for Success:
- Vegetable Texture: If you prefer firmer vegetables, especially the potatoes and carrots, add them in halfway through cooking—around the 3 ½ to 4-hour mark. This prevents them from becoming too soft by the time the corned beef is done.
- Cabbage Tip: Keep the core intact when cutting the cabbage into wedges. This ensures the cabbage holds together while it cooks and makes serving easier.
- Flavor Boosters: For extra richness, swap some of the chicken broth for beef broth or even a splash of beer for a more traditional touch.
- Serving Ideas: Pair this meal with mashed potatoes or crusty bread for a complete, hearty meal.
This slow cooker recipe is a fantastic way to bring the flavors of a classic corned beef and cabbage dinner to life with minimal effort!
Slow Cooker Corned Beef and Cabbage
Course: BEEF6
servings15
minutes4
hoursIngredients
For the Slow Cooker:
3-5 pound corned beef brisket (with spice packet)
2 bay leaves
1 ½ cups mini carrots
4 small yellow potatoes (about ¾ pound), halved
1 sweet onion, quartered
3 cups low-sodium chicken broth
½ head green cabbage, cut into 4 wedges (leave a piece of core intact)
For the Garlic Butter:
3 tablespoons unsalted butter
1 clove garlic, minced
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Optional Serving Sides:
Grainy mustard
Horseradish
Directions
- This Slow Cooker Corned Beef and Cabbage is a delicious and effortless way to enjoy a classic dish. The tender, flavorful corned beef slowly simmers with vegetables like carrots, potatoes, and onions in a savory broth. With cabbage added toward the end for the perfect texture, this recipe is ideal for a comforting family dinner or a festive St. Patrick’s Day meal. The garlic butter drizzle adds an extra burst of flavor to the vegetables, and serving it with grainy mustard or horseradish gives it a delightful tangy finish.
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