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