Slow Cooker Corned Beef and Cabbage
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Slow Cooker Corned Beef and Cabbage

Last updated on March 17, 2020 by Liza Hawkins

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Corned beef and cabbage is a quintessential St. Patrick’s Day meal, but I’d argue it can be enjoyed any time of the year! Yum!

Slow Cooker Corned Beef and Cabbage

Despite only making corned beef and cabbage once a year (and sometimes never), it’s easily one of my favorite meals. Seriously.

Tender, fall apart meat. Silky soft potatoes, carrots, and cabbage that blend together like magic (especially when slathered with topped with a little butter). And the leftovers. Mmm…

Slow Cooker Corned Beef and Cabbage

This recipe starts out in the slow cooker, which I love because it’s so easy and makes the meat super tender (I need to play around with converting it to my Instant Pot, though … that would be even easier).

But then it gets even better. About forty-five minutes before it’s time to eat, you use the oven to give a finishing glaze to the corned beef, while the cabbage cooks up in the slow cooker broth.

Slow Cooker Corned Beef and Cabbage

And it’s wonderful. Especially the glaze, which my husband would have guzzled by the cupful (had I let him).

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Yield: 4

Slow Cooker Corned Beef and Cabbage

Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes


  • 1 3-4 pound corned beef brisket
  • 1/4 teaspoon ground pepper
  • 1 teaspoon salt
  • 6 medium white potatoes, quartered
  • 1 cup baby carrots
  • 1 large onion, chopped
  • 3 cups water
  • 2 bay leaves
  • 1/4 teaspoon whole peppercorns
  • 1 packet pickling spices (typically come with the corned beef)
  • 2 teaspoons brown sugar
  • 2 garlic cloves, smashed
  • 1 head cabbage, sliced

[i]For the glaze[/i]

  • 1/2 cup brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup spicy brown mustard
  • 1/4 teaspoon dried onion flakes
  • 1/4 teaspoon mustard powder


  • Place the potatoes, carrots, onion, bay leaves, peppercorns, pickling spices, brown sugar, and garlic cloves into the slow cooker. Sprinkle with salt.
  • Lay the beef, fat side up, on top and sprinkle with pepper. Add the water – just enough to leave the top of the beef exposed. Cook on low heat for 10-12 hours.
  • Remove the beef to a baking sheet covered with aluminum foil. Preheat the oven to 350°F.
  • Add the cabbage to the slow cooker – make sure it’s submerged in the remaining broth, turn to high, cover and let cook for 30-45 minutes while you prepare the glaze, stirring occasionally.
  • For the glaze

    1. Meanwhile, in a small saucepan combine the glaze ingredients and whisk over medium-heat until it just starts to bubble. Remove from heat and pour over the beef, taking care to baste into all the nooks. Bake for 30 minutes.

    Serve with potatoes, carrots, onions, and cabbage from the slow cooker.



      Hi, I'm Liza — a self-proclaimed word-nerd who loves getting lost in whimsical stories and epic movies. I have laid-back, practical attitude towards life and am always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect fizzy gin cocktail, and time to finish my novel!

      7 Comments on “Slow Cooker Corned Beef and Cabbage

      1. OMG – I’m bringing the leftovers in to work today for lunch. I might share. MIGHT. 🙂

        Thank you again for lending your recipe for inspiration!

      2. Oh wow! That looks so tasty! It reminds me of an Asian stew that uses corned beef but uses tamarind for flavour. This version might be better suited to some of our friends taste (not everyone likes sour soup!), and I know I’ll love it – so I’ll have to try it!

      3. How long do you leave the cabbage in the slow cooker? Thanks! We are doing St. Patrick’s Day tomorrow, I know a week late, but I’ve had a sinus infection that has been kicking my butt!

      4. @LindaM – That soup sounds so interesting!

        @Heather – I put the cabbage in for about 30 minutes, but would have been fine a little longer too. Enjoy!

      5. I have to say, I was never a corned beef and cabbage fan…until I tried this recipe It has changed my opinion forever on this dish. It is so yummy I make it probably 5 times a year, My family and inlaws actually request it. When my sunday dinner crowd hears it is on the menu for the night the attendance doubles.
        all I can say is a big “Thank you”

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