Slow Cooker Corned Beef and Cabbage

Indulge in tender corned beef and savor the rich broth-infused veggies that make this slow cooker dish a family favorite.

Prep Time 15

Cook Time 8

Total Time 8 15

Course Soup

Cuisine Mexican

Servings 6 people

Calories 350 kcal

1 (5 to 6 pound) flat cut corned beef with pickling spices on it
4 to 6 small potatoes halved if bigger than 2 inches (red new potatoes or Yukon Gold work well)
1 large onion quartered
1 ½ cups baby carrots
2 ribs celery cut in 3-inch pieces
3 cloves garlic whole or smashed
2 tablespoons pickling spice (optional but dang tasty)
2 to 4 cups beef broth to cover everything
1 medium head cabbage cut into 1-inch wedges

Place the corned beef in the slow cooker and sprinkle the pickling spices on top.
Add potatoes, onion, baby carrots, celery, and garlic around the meat.
Pour in beef broth covering most of the ingredients.
Place cabbage wedges on top.
Cover and seal, set cooker on low for 8 to 10 hours or high for 4 to 5 hours.
After cooking, let it naturally release, then remove corned beef to rest before slicing.
Serve hot with veggies and broth.

You can swap out baby carrots for frozen if fresh ones are hard to find. Try adding a splash of mustard when serving for extra zing.