Slow Cooker Corned Beef with Cabbage

5 from 5 reviews

This Slow Cooker Corned Beef with Cabbage results in fork-tender beef that doesn’t even need to be cut with a knife! The veggies are flavorful and tender, and potatoes are succulent. Extra sauce is great for pouring over noodles, if you like.

  • Prep Time: 20 min
  • Cook Time: 10 hours
  • Total Time: 10 hours 20 minutes

Yield: 10 1x


Units Scale
  • 1/2 lb baby carrots
  • 1 large onion, peeled and sliced thin
  • 4 lb corned beef brisket, trimmed, with spice pack
  • 4 cups regular beef broth
  • 6 oz beer
  • 6 cloves garlic, peeled and smashed
  • 1 TB whole peppercorns
  • 7 fingerling potatoes or baby red/gold potatoes, halved
  • 1 medium head of cabbage, sliced


  1. Prepare: In a large slow cooker, place baby carrots and onion into the bottom. Place corned beef on the veggies.
  2. Season: Pour in the beef broth over the meat/veggies. Add the beer, garlic, and peppercorns. Sprinkle on the contents of spice pack that came with your corned beef.
  3. Cook: Cover and cook on low for 10 hours. Then add potatoes and cabbage; submerge them in the liquid as fully as possible, and cook 2 more hours on low, for a total of 12 hours. 


The 12-hour cook time will result in a corned beef that is fork-tender and can easily be pulled apart rather. If you prefer a firmer texture that you can slice, cook for a total of 9 hours instead of 12. 

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  • Serving Size: 1
  • Calories: 266
  • Sugar: 6.7 g
  • Sodium: 287.2 mg
  • Fat: 5.2 g
  • Carbohydrates: 11.5 g
  • Fiber: 2.7 g
  • Protein: 44.7 g
  • Cholesterol: 99.7 mg
  • Author: Amy | Chew Out Loud
  • Category: dinner, main
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free

Keywords: corned beef with cabbage, slow cooker corned beef, crockpot corned beef