Slow Cooker Corned Beef and Cabbage

Make this Slow Cooker Corned Beef and Cabbage for a classic St. Patrick’s day dinner! Our recipe uses white wine to make the corned beef super tender and flavorful. Cabbage wedges and potatoes are tucked into the liquid as the corned beef cooks so you have a dinner all in one!

We love easy crock pot recipes like this for dinner. Also try our Crock Pot Sausage and Peppers for the most tender, juicy sausage or these Overnight Slow Cooker Ribs – both perfect for parties!

sliced corned beef on a black platter with potatoes and cabbage

Why You’ll Love This Slow Cooker Corned Beef Recipe

Making corned beef and cabbage in a slow cooker is a great way to make a holiday dinner easy. Even if you’re not making this corned beef dinner for St. Patrick’s Day, and easy to make dinner is always welcome.

  • Easy To Make and Prepare: This is truly a dump and go slow cooker recipe. No browning or extra steps, everything goes into the slow cooker. You do need to add the potatoes and corned beef later on, but that only takes a minute.
  • Super Tender: As with most crock pot recipes, this corned beef turns out super tender and flavorful. You don’t even need a knife!
  • The BEST Flavor: Our corned beef recipe uses a couple of different ingredients that we think makes it taste the best. White wine and chicken broth help to mellow out the flavor of the corned beef and keep it juicy and tender.
sliced corned beef and cabbage on platter close up

What Is Corned Beef?

Corned beef is made from a piece of beef called a brisket. Brisket is a tougher cut of meat so it’s typically braised or smoked, used in slow cooker recipes, or in this case brined.

Corned beef is made though a long curing process that uses large pieces of rock salt, otherwise known as corns. The “corns” are mixed with a liquid marinade called a brine. Then the corned beef can be cooked using your method of choice, producing a very tender cut of meat.

How To Make Slow Cooker Corned Beef and Cabbage

These step by step photos will show you how easy it is to make this corned beef and cabbage recipe. Scroll down to the recipe card for complete instructions.

  • Prepare and Season: Remove the brisket from the packaging. Rinse and pat the brisket dry with paper towels and place into your slow cooker. Sprinkle the seasoning packet on top and then add water, chicken broth and wine.
  • Add Potatoes and Cabbage: After 5 hours, add the potatoes into the slow cooker, tucking into the liquid. You can add the cabbage at this time as well but it will be very soft when finished. We like to wait another hour and then add the cabbage during the last 2 hours of cooking.

You can also try our Roasted Cabbage Recipe if you like a firmer cabbage side dish, with a bit more flavor.

sliced corned beef with cabbage and potatoes

Tips For Success

A few tips to make sure that this corned beef and cabbage dinner turns out perfectly!

  • Allow enough cooking time: Depending on the size of the corned beef that you start with, this recipe can take anywhere from 8-10 hours. If after 8 your corned beef still isn’t fork tender, just add another hour to the cooking time.
  • Rinse the brisket: Make sure to rinse the meat before adding it to your slow cooker. This will remove a lot of the brine, making the corned beef more flavorful and less salty.
  • Slice against the grain: To make sure you end up with fork tender slices, slice the meat against the grain.
corned beef, cabbage and potatoes sliced on a white platter

Sides To Serve With Corned Beef

Even though this corned beef recipe comes with potatoes and cabbage, we do usually add some extras. Especially if we’re making this dinner for St. Patrick’s Day, a holiday or party usually calls for extra sides.

Of course, our homemade Irish Soda Bread is a must with lots of butter. We also love serving this Sweet Cornbread recipe, too. You can even tuck some carrots into the slow cooker with the cabbage and potatoes, or try these Bacon Wrapped Carrots. Besides the potatoes we have in this dinner, you can also add a big bowl of Mashed Potatoes, too because the more potatoes the better.

slice of corned beef with knife and fork

What To Make With Leftover Corned Beef

Leftover corned beef? We’ve GOT you. Any of these leftover recipes are going to be a hit. We actually find ourselves making larger pieces of corned beef than we need just to make these delicious leftover recipes.

corned beef, cabbage and potatoes sliced on a white platter

Slow Cooker Corned Beef and Cabbage

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 10 1x

Slow Cooker Corned Beef and Cabbage is a delicious dinner for St. Patrick’s day or for any meal. Super tender corned beef flavored with a secret ingredient that makes it stand out from the rest!



  • 2 1/23 pound corned beef with pickling spices
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 1/2 cups – 2 cups water
  • 1 1/2 pounds yellow or red potatoes, cut into halves or fourths
  • 1 small head of white cabbage


  1. Rinse the corned beef and pat dry with paper towels. Add the corned beef to a crock pot. Sprinkle the pickling spices included in the package on top of the corned beef.
  2. Pour the wine and chicken broth into the slow cooker, then add water to come about two-thirds up the side of the corned beef. Make sure the liquid only covers about two-thirds of the meat or it will boil instead of braise.
  3. Cook on low for 4 hours.
  4. After 4 hours, add the potatoes to the slow cooker, tucking down into the liquid as much as possible. Cook 1 more hour and then tuck in the cabbage wedges. You can add the potatoes and cabbage at the same time, but the cabbage will be much softer in texture if added with the potatoes.
  5. Cook for another 3 hours and then remove the corned beef to a cutting board. The total cooking time is between 8 – 10 hours. A 3 pound corned beef should be done in 8 hours, a larger corned beef will take longer.
  6. Place the cabbage and potatoes into bowls, slice the corned beef against the grain and serve.

Recipe Notes

Store: Store leftover corned beef in an air tight container in the refrigerator for up to 4 days.

Reheat: Reheat the corned beef in the microwave until warmed through. Alternately, you can warm the corned beef in the oven at 350 degrees.

  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American / Irish

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25 Responses
  1. Rene

    Why does the water halfway up make such a difference? (Isn’t the bottom part kinda boiling since it is submerged?)

    I look forward to trying your recipe. I just discovered your site on Pinterest! (And I happen to have a corned beef in the fridge.)

    1. Dan

      It’s the difference between braising and boiling. Braising is roasting a piece of meat in a some sort of liquid, but only enough to create steam to cook the meat. You get a lot more flavor than if you boil the meat.

    1. Alex appel’s just fine. If you wanna rinse it. Go ahead usually I rinse any blood from the meat before I cook it. however in attempt to savor the pre-seasond. / Marinated *corned beef* flavor initially as I was browning the meat I had that I decided I didn’t like the way the way the pickling (brine) and peppercorns that originally came with the meat smelled, so in the middle of browning it I had to add water n use the sprayer on my sink to rinse and start over. With simply just the EVOO I used for oil, salt and pepper and chopped garlic while browning both sides.

      Iv only made this once before and I only used water and It came out absolutely wonderful,
      In fact I was under the impression I didn’t like corned beef but made it for the bf and to my surprise.
      Even just using water
      On the high setting all the onion and half a cabbage I added to water, it completely dissolved and created a VERY tasty broth. I just wished I had a little extra cabbage to add for heartyness.

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