Corned Beef and Cabbage Recipe

This crockpot corned beef and cabbage recipe is an easy dinner for St. Patrick’s Day made with tender corned beef, cabbage, carrots and potatoes simmered in the slow cooker.

This post may contain affiliate links. Read disclosure policy.

Slow Cooker Corned Beef and Cabbage

This easy crockpot corned beef and cabbage is a classic comfort meal that’s perfect for St. Patrick’s Day but simple enough to enjoy any time of year. The slow cooker does all the work, just like my crockpot beef stew or crock pot Mississippi pot roast.

Cooked low and slow, the corned beef turns incredibly tender and flavorful while the cabbage and veggies soak up all that savory goodness. Serve it with Irish soda bread for a traditional dinner that feels festive without any extra fuss.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Corned beef brisket: This is a beef brisket that is pink in color and already cured. It will come either flat cut and point cut. Flat cut is more common.
• Spice packet: Usually corned beef brisket will come with a traditional spice packet that is a mixture of peppercorns, whole mustard seeds, allspice and bay leaves. McCormick pickling spices work, too.
• Onion: Slice and quarter the onions then separate them to lay on top of and around the beef brisket.
• Beef broth: Adds flavor and keeps the brisket tender and juicy as it is slow cooking. Chicken broth, vegetable broth or try Guinness beer, for additional Irish flavor.
• Red potatoes: Cut and quarter each potato and add it to the crockpot. Red potatoes cook quicker than other potatoes and have a soft inside and skin when cooked.
• Carrots: Fresh carrots are best! Slice carrots evenly to help them cook at the same time.
• Cabbage: Quarter and cut into cabbage wedges and add to the slow cooker. Cabbage will float to the top of the slow cooker as it is cooking.

How to Make Crockpot Corned Beef and Cabbage

1. Rinse. Rinse the meat with water, then add to the bottom of the crockpot.
2. Add seasonings. Sprinkle the seasoning packet on top. Next, add the onion on top and tuck it into the sides. Pour broth around the sides. Then fill the broth can with water and add until it just about covers the beef.
3. Cook. Cook in crockpot on low for 8 to 10 hours.
4. Add veggies. About 3 hours prior to serving, add potatoes and carrots. Then add cabbage 30 minutes before serving.
5. Serve. Remove from the crockpot (make sure it’s fork-tender) and let rest for a few minutes on a serving platter. Slice and serve with vegetables.

Cooking Tips

• Low heat. Corned beef is a tougher cut of meat so the key to making a tender and juicy brisket is cooking the meat low and slow. If you cook it too fast and at a high temp, the meat will be chewy.
• Don’t over-salt. If you’re using the salt brine seasoning packet that comes with the meat, make sure NOT to add in any additional salt. Wait to taste and adjust after it is done cooking.
• Add the veggies in later. Because the meat cooks on low heat for so long, don’t add the veggies in at the very beginning or else they’ll overcook and be mushy. Add them to the crock pot with about 3 hours left on the timer.
• Let rest. This allows the juices to flow back into the meat and makes it super moist, tender and juicy. I let mine rest for about 5 to 10 minutes.
• Slice against the grain. Once rested, slice crockpot corned beef against the grain in order to break up the long muscle fibers for tender, less chewy slices.