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slow-cooker corned beef & cabbage

sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

This corned beef is so easy and so delicious. The hardest part is peeling the carrots, but you could use baby carrots to make it even easier. A complete comfort food meal from one pot.

►
yield 8 (approx.)
prep time 30 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For slow-cooker corned beef & cabbage

  • 1/2 Tbsp
    vegetable oil
  • 1
    corned beef brisket (3-4lb.) with seasoning pkg.
  • 1/2 lg
    sweet onion, rough chopped
  • 1 lb
    carrots, peeled & cut bite-sized
  • 1 bag
    baby red & gold potatoes (24 oz. bag)
  • 1 md
    cabbage head, cored & cut in wedges

How To Make slow-cooker corned beef & cabbage

  • 1
    Add 1/2 tablespoon vegetable oil to bowl of slow-cooker; use a paper towel to grease the inside of the bowl.
  • 2
    Add the brisket and any juices from it's package (watch for the spice packet!)
  • 3
    Open spice packet and add to the juices.
  • Corned beef, carrots, potatoes and cabbage placed in slow cooker.
    4
    In the following order add chopped onion, carrots, potatoes and cabbage chunks/wedges.
  • 5
    Place lid on slow-cooker, set on high heat and cook for 2 hours, then set heat to low and cook for additional 4 hours. (*If you wish to cook on low heat only, add 2 hours to total time. Also, additional time may be required if using extra-large brisket.)
  • 6
    Carefully remove cabbage, potatoes and carrots to serving dish/platter; cover and keep warm.
  • Corned beef brisket, sliced.
    7
    Carefully lift brisket from slow-cooker and place on cutting board or platter; slice into desired thickness (I use an electric knife.)
  • Corned beef, cabbage, potatoes and carrots on plate.
    8
    Serve hot. Cover and refrigerate leftovers.
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