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corned beef, cabbage, potatoes and carrots arranged on a platter with a serving fork on the side
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Slow Cooker Corned Beef and Cabbage

This easy Slow Cooker Corned Beef and Cabbage is perfect for a St. Patrick's Day celebration or for a delicious all-in-one dinner any day of the year!
Prep Time10 minutes
Cook Time8 hours
Resting Time10 minutes
Total Time8 hours 20 minutes
Servings: 6
Estimated Calories: 553
Author: Michelle

Ingredients

  • 1 large onion, about 8 ounces, peeled and thickly sliced (¾ to 1-inch slices)
  • 1 (3-pound) corned beef brisket with seasoning packet, I use and recommend the flat cut
  • 2 tablespoons light brown sugar
  • 2 cloves garlic, peeled
  • 2 pounds small red potatoes, about 3 ounces each, leave whole
  • 1 pound carrots, peeled and cut into large pieces (about 2 to 3 inches long)
  • 2 cups water
  • 1½ pounds green cabbage, cut into 6 wedges (leave core intact to keep the wedges together)

For Serving (all are optional)

  • melted butter
  • chopped fresh parsley
  • stone-ground mustard
  • creamy horseradish sauce, recipe in notes below

Special Equipment

  • Slow cooker (6-quart or larger so everything fits in the pot)

Instructions

  • Place the sliced onions in a 6-quart or larger slow cooker.
  • Place the corned beef on top of the onions, fat side up.
    Although I don't find it necessary, if you're concerned about the dish being too salty, you can rinse the meat under cold water before putting it in the slow cooker.
  • Sprinkle the brown sugar and the contents of the seasoning packet on top of the corned beef.
  • Add the garlic, potatoes and carrots to the slow cooker.
  • Pour the water into the slow cooker.
    Two cups may not seem like a lot of water at first, but it's plenty because the meat and veggies will release a lot of liquid as they cook (the meat will shrink quite a bit).
  • Put the lid on the slow cooker and cook on LOW for 6 hours.
  • Place the cabbage wedges in the slow cooker.
    If needed, move the potatoes and carrots around or cut the cabbage to make everything fit.
  • Put the lid back on the slow cooker and cook on LOW for an additional 2 hours.
  • Remove the meat from the slow cooker; place on a cutting board or a plate and let it rest for 5 to 10 minutes, then slice it against the grain (this is important for tender slices of meat; if you cut it with the grain, it will be chewy).
    Alternately, you can shred the meat if you'd rather.
  • Arrange the cabbage, potatoes, carrots, onions, and sliced meat on a platter and serve.
  • If desired, spoon some of the cooking liquid over everything, drizzle the veggies with melted butter, and serve with stone-ground mustard and/or creamy horseradish sauce (this is my favorite, and I highly recommend it!).

Recipe Notes

  • I leave the skins on my potatoes, but you can peel them if you prefer.
  • If you don't have or can't get the small red potatoes, use large potatoes (about 6 ounces each) and cut them in half.
  • Adding the cabbage during the last 2 hours of cooking allows it to get tender but not mushy. If you like it softer, you can add it earlier. Or you can add it later if you want it more firm.
  • No peeking! Every time you take the lid off, it takes an extra 20 minutes for the slow cooker to come back up to temperature.
  • Don't be tempted to use the high setting to speed things up and shorten the time. The corned beef will only end up being tough and chewy.
  • Estimated calories shown are for the corned beef, cabbage, potatoes, and carrots only and do not include melted butter, mustard or creamy horseradish sauce.
    • Creamy Horseradish Sauce: stir together ½ cup sour cream, 1 tablespoon horseradish (or to taste), and salt and pepper (to taste) in a small bowl until well-combined. Keep refrigerated until ready to serve.
    Tried this recipe? I'd love to see it!Take a photo, post it on Instagram, and mention @nowcookthis or tag #nowcookthisrecipes. Thanks!