Go Back
Easy Crock Pot Corned Beef and Cabbage taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Slow Cooker Corned Beef and Cabbage

A delicious and tender corned beef and cabbage meal cooked to perfection in a slow cooker, ensuring juicy flavors and minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 400 kcal

Equipment

  • 1 Slow cooker with lid

Ingredients
  

Main ingredients

  • 1 flat cut corned beef 5 to 6 pound, with pickling spices
  • 4 to 6 small potatoes like red new potatoes or Yukon Gold, halved if big
  • 1 large onion cut into quarters
  • 1 ½ cups baby carrots
  • 2 ribs celery chopped into 3 inch pieces
  • 3 cloves garlic
  • 2 tablespoons pickling spice optional, to bump up the zing
  • 2 to 4 cups beef broth enough to just cover the veggies
  • 1 medium head cabbage chopped into 1 inch wedges

Instructions
 

Instructions

  • First, slap that corned beef into your slow cooker and sprinkle your pickling spices all over if it didn’t come with enough already.
  • Toss on your halved potatoes, quartered onions, baby carrots, celery pieces, and garlic right on top of the beef. It makes a cozy veggie blanket.
  • Pour in beef broth slowly so it just covers those veggies but don’t drown the beef.
  • Carefully lay your cabbage wedges right on top because they take less time and you want them perfect.
  • Cover that slow cooker with the lid and set it to low. Get ready to wait for 8 to 10 hours. Go watch a show or take a nap.
  • Once the timer's up and you catch the valve hiss from pressure release, remove the beef and veggies gently.
  • Let the beef rest for a few minutes so it’s easier to slice without falling apart too much.
    Slice against the grain, serve the lush beef with those perfect soft veggies on the side, and enjoy your hard work paying off.

Notes

Serve warm and enjoy with mustard or horseradish for extra flavor.