Slow Cooker Corned Beef and Cabbage
This Slow Cooker Corned Beef and Cabbage is a classic Irish dish that’s perfect for St. Patrick’s Day or any time you’re craving a hearty, comforting meal. Tender corned beef brisket cooked with baby potatoes, carrots, cabbage, and onions—this one-pot dish is as easy as it is delicious!
- Prep Time: 10 minutes
- Cook Time: 8-10 hours on low, or 4-6 hours on high
- Total Time: 8 hours 10 minutes (on low) or 4 hours 10 minutes (on high)
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish, American
- Diet: Vegetarian
Ingredients
Scale
- 3–4 lb corned beef brisket
- 1 lb baby potatoes
- 1 lb baby carrots
- 1 small head of cabbage, cut into wedges
- 1 yellow onion, peeled and quartered
- 1 cup beef or chicken stock
Instructions
- Prepare the Crockpot: Place the corned beef brisket in the bottom of your crockpot, fat side up.
- Add Vegetables: Surround the brisket with the baby potatoes, baby carrots, cabbage wedges, and onion quarters.
- Pour in Stock: Pour the beef or chicken stock over the meat and vegetables.
- Cook Low and Slow: Cover the crockpot with its lid and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and easily slices.
- Serve: Slice the corned beef against the grain and serve with the cooked vegetables.
Notes
- If you prefer extra flavor, you can add some whole garlic cloves, bay leaves, or mustard seeds to the crockpot.
- You can also make a simple mustard sauce to serve alongside the corned beef for added flavor.
- For a slightly crispy crust, after cooking, broil the corned beef for a few minutes in the oven before slicing.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 350-450 kcal
- Sugar: 4g
- Sodium: 900-1200 mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg