Crock Pot Corned Beef and Cabbage is a MUST MAKE easy St. Patrick’s Day recipe! This easy slow cooker recipe for traditional corned beef and cabbage dinner cooks itself, without you needing to watch over the pot. This slow cooker corned beef and cabbage recipe is the best way to make this favorite dish. Simple but with all the flavor!
Crock Pot Corned Beef and Cabbage Recipe
This crock pot corned beef and cabbage recipe is so easy to make, but still has all the flavor of a traditional corned beef dinner!
Crock Pot Corned Beef and Cabbage is such a fun holiday dinner! Of course you can make Traditional Corned Beef in a crock pot. We can make just about anything and everything in a slow cooker now, right?
At least that’s what I tell myself, and I usually end up loving whatever I make.
St. Patrick’s Day has always been one of my very favorite holidays. As a red head, it just pays to wear green. It’s in my genes!
St Louis has one of the biggest and most fun St. Patrick’s Day celebrations every year (Here are all of our fave St. Patrick’s Day recipes we make every year), and Corned Beef and Cabbage can be found on every corner.
To make things even easier and tastier this year, I’ve decided to make SLOW COOKER Corned Beef and Cabbage. So simple and so yummy!
Easy Corned Beef Crock Pot Recipe
Crock Pot Corned Beef is more tender than you might think. Combine that with the potatoes, carrots, and of course CABBAGE and this is an entire meal in one pot. My favorite!
This crock pot corned beef and cabbage recipe is a must make for St. Patrick’s Day! Dress in green, drink a Guinness (or an Irish cream coffee), and eat some Slow Cooker Corned Beef and Cabbage! It’s just a necessity!
What ingredients do you need for this recipe?
- Corned Beef Brisket
- Onion
- Red Potatoes
- Baby Carrots
- Beef Bouillon Cube
- Beef Broth
- Garlic
- Cabbage
- Dry Mustard
- Worcestershire Sauce
- Caraway Seed
How to Make Corned Beef and Cabbage in a Slow Cooker
No need to stress about getting this traditional dinner on the table for you and your family. This slow cooker corned beef and cabbage recipe is SO easy, you barely even have to think about it.
Sure, it takes time to cook (it is a slow cooker), but you don’t have to worry about it at all. Just some quick prep, put it in the crock pot, and it’ll do the rest itself!
How to cook corned beef in a crock pot:
- Trim fat from the brisket, then slice and prepare veggies according to the recipe card ingredient list.
- Place onions, potatoes, and carrots at the bottom of the crock pot, then place the corned beef on top.
- Whisk together the bouillon cube, Worcestershire sauce, garlic, beef broth, and dry mustard. Then pour this mixture over the brisket, and sprinkle in the spice packet (if desired).
- Cover the slow cooker and cook for 8-10 hours on the low setting, OR 4-5 hours on the high setting. Add in the cabbage and caraway seeds during the last hour of cooking.
When ready to serve, discard the liquid, slice the meat, and enjoy! Be sure to check the recipe card below for the full recipe.
What temperature should corned beef be?
Corned beef should be cooked to an internal temperature of at least 145°F to ensure safe consumption. Use a meat thermometer to measure this. The meat will usually still be quite pink due to the curing process, so that is not an adequate way of determining how done or cooked the meat is.
Check our Internal Meat Temperature Chart for recommended temperature for all meats.
How long to cook corned beef in a crock pot?
This depends on which setting you choose. On the lower setting, it will take about 8-10 hours to cook. On the high setting, it will only take about 4-5 hours.
How to Store Leftover Corned Beef
Storing leftover corned beef and cabbage is quite easy. Just place it in an airtight container, and refrigerate as soon as you’re done eating. It will keep in the fridge for 3-4 days. Any longer than that, and you should freeze it (up to 2-3 months).
You can reheat leftovers in a slow cooker or in the oven. Reheat the corned beef to 155-165°F (internal temperature).
Crock Pot Corned Beef and Cabbage Recipe for St. Patrick’s Day
St. Patrick’s Day is the best day of the year to be red headed and pale skinned. I’m among my people! So of course I’m excited about this crock pot corned beef and cabbage recipe.
And if you have jumped onto the multi-cooker bandwagon, you can make corned beef and cabbage in an Instant Pot instead! My blogging friend Barb has an electric pressure cooker corned beef and cabbage recipe and Brenda has a low carb corned beef and cabbage recipe!
St. Patrick’s Day wouldn’t be complete without Corned Beef and Cabbage. I hope this fun and easy Crock Pot Corned Beef and Cabbage Recipe graces your holiday table this year. The more fun the better!
If you love this St. Patrick’s Day recipe, be sure to check out our other favorites:
- Homemade Irish Cream
- Corned Beef Hash
- Reuben Casserole
- Irish Bread Pudding
- Vanilla Mint Green Milk
- Slow Cooker Guinness Beef Stew
- Skinny Shamrock Shake
- St. Patrick’s Day Punch
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Slow Cooker Corned Beef and Cabbage Recipe
Ingredients
- 2 1/2 lbs corned beef brisket
- 1 medium onion sliced
- 6 red potatoes peeled and halved
- 2 cups baby carrots
- 1 beef bouillon cube
- 1 garlic clove minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- The spice packet that comes with the corned beef brisket optional
- 1 small cabbage cut into wedges
- 1 teaspoon caraway seed
- 2 cups beef broth
Instructions
- Trim brisket of all visible fat.
- Spray a large slow cooker with nonstick spray.
- Place onion, potatoes and carrots in bottom of the slow cooker and place corned beef on top.
- Whisk together bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.
- Pour the liquid over brisket.
- Sprinkle the included spice packet over the corned beef (optional). Cover pot.
- Cook on low setting for 8 to 10 hours, or on high for 4-5 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
- To serve, discard cooking liquid, slice meat and serve with mustard if desired.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
I substituted 1 cup of the broth with 1 cup Guinness – turned out perfect.
That looks aah-mazing, Matty!
I followed this recipe to the letter except one change-up as I used vegetable bouillon with a pint of stout to substitute for the broth. The corned beef was the most tender I have ever made. The mix of vegetables was perfect. It is rare for me to find keepers on the internet or to review recipes. This one is a keeper!! Brava to you:)
Thanks for stopping by and sharing!
I didn’t through out the liquid. I strained it, add about 1/4 cup of Guinness mixed with cornstarch and made a gravy out of it.
Yum that sounds delicious! I’m going to have to try that!!
One word describes this recipe, wow. I have fixed corn beef and cabbage many times and many ways but this is the best. It moves to number 1 on my list. We will be using the leftovers as a
wonderful soup.
Thank you!! That’s a great idea for the leftovers!!
This looks amazing! I wanted to let you know I featured this recipe on my blog on my St Patrick’s Day Roundup if you’d like to share it! Thanks so much! https://amysenter.com/march-pinterest-roundup/
Thank you so much!
This makes the best corned beef! Thanks so much!
Thanks!
I make corned beef and cabbage at least 2x per year. This is my favorite recipe I have ever tried! It was delicious! I will be using this recipe again and again! And, ALL of my guests loved it!
That is so wonderful to hear!!
I made this today for my husband and I, adhering strictly to the recipe. It was good. We both enjoyed it very much. The only thing I did not do is discard the cooking liquid, instead serving it with the meal.
Thanks for sharing your experience, Millie. Glad you enjoyed it!
Hi Becky! Love this recipe & can’t wait to fix it! Thanks for sharing :) I was wondering which cut of corned beef you’d recommend, flat or point…I never know which to buy. Thanks in advance!
Recipe tasted amazing!! Only thing was when I made it, it came out a little tough. I’m a beginner with cooking, any tips to prevent that for next time?