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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: 8 Servings 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!

Scale

Ingredients

  • 2 1/23 pound corned beef with pickling spices
  • 1/2 cup white wine
  • 1 cup low sodium chicken broth (can also use all water, the broth will add more flavor)
  • 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

Instructions

  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 3 hours.
  4. After 3 hours, add the potatoes and cabbage to the slow cooker, tucking down into the liquid as much as possible.
  5. Cook for another 4-5 hours and then check to make sure the corned beef is tender. Remove the corned beef to a cutting board and slice. A 3 pound corned beef should be done in 8 hours, a larger corned beef will take longer.
  6. Place the cabbage and potatoes onto a platter along with the sliced corned beef.

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