Slow Cooker Corned Beef and Cabbage: The Ultimate Comfort Food Recipe
Every St. Patrick’s Day, my grandmother would fill the house with the cozy aroma of corned beef slowly simmering all day. It wasn’t just dinner—it was tradition, laughter, and love at the table. This easy slow cooker recipe brings back that same warmth, and the best part? It practically cooks itself. Gather your family, set it in the morning, and enjoy a feast by dinner!
- Prep Time: 5 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 35 minutes
Ingredients
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3 to 4 lb. corned beef brisket (with seasoning packet)
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4 cups low sodium beef broth (or water for milder flavor)
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2 bay leaves
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1 lb. baby carrots
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2 lbs. baby red and gold potatoes
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½ head of cabbage, chopped
Instructions
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Place the corned beef (fat side up) in the bottom of an 8-quart slow cooker. Pour in the beef broth and add bay leaves.
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Cover and cook on LOW for 5 hours.
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Add potatoes and carrots around the beef. Cover and cook for another 3 hours on LOW.
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Add chopped cabbage on top. Cover and cook for 30 more minutes.
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Remove veggies with a slotted spoon. Let the beef rest 5 minutes, then slice and serve.
Notes
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Rinse the corned beef before cooking to reduce saltiness.
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Substitute water for broth for a lighter flavor.
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Let the meat rest before slicing—it makes it juicier and easier to cut.
Nutrition
- Calories: 621kcal per serving
- Sodium: 3135mg
- Fat: 34g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 40g