This Corned Beef and Cabbage recipe is a St. Patrick’s Day staple and it comes out perfectly in your Crockpot slow cooker!
I grew up loving corned beef. My parents’ restaurant had a sandwich called the Red Ribbon Reuben that I just adored.
Looking back, that name is questionable. Red Ribbon? Really? Love the alliteration and all, but a second place sandwich? I’ll have to ask them what they were thinking.
As an adult, I’ve avoided corned beef because most commercial corned beef is cured by adding nitrates. Nitrates are classified by the World Health Organization as “probably carcinogenic.” No bueno.
I was so happy to find this brand of corned beef from Whole Foods and rekindle a little childhood love. It’s made without those pesky nitrates but is spiced perfectly with all the flavors of traditional corned beef.
FYI: Because I used corned beef without nitrates, it doesn’t have that typical red/pink color after cooking.
I wish I had discovered it sooner because my family loved this Corned Beef and Cabbage recipe! Tim raved about it and Luke asked me the next day when we’d have it again.
Well, it’s still March, so soon, little guy, soon.
What I love most about this Corned Beef and Cabbage is that it’s an easy slow cooker recipe! Who doesn’t love minimal prep work and having a delicious, hot dinner ready for you at dinner time? It’s a busy mom’s dream, am I right?
You’ll want to put this Corned Beef and Cabbage Slow Cooker recipe on your menu ASAP. Let me show you how easy it is to make!
How to Make Corned Beef and Cabbage in the Crock Pot Slow Cooker
Start by layering all of the vegetables except the cabbage in the bottom of your slow cooker and season them.
Next, add the corned beef, fat side up, on top of the vegetables. Now you’re going to add some liquid to the crockpot. For maximum flavor, I used a combination of chicken stock and lager beer.
Put the lid on your slow cooker and cook on high for 4 1/2 hours or low for 8 1/2 hours.
The cabbage won’t hold up cooking the whole time, so we add it at the end of the cooking time. Once the initial 4 1/2 hours on high or 8 1/2 hours on low is complete, add your cabbage to the crockpot and continue to cook an additional 45 minutes on high or 1 1/2 hours on low.
I hope your family loves this as much as mine did. Here’s the printable recipe!Print
Corned Beef and Cabbage (Slow Cooker Recipe)
Corned Beef and Cabbage is the perfect recipe to serve on St. Patrick’s Day and it’s fool proof in the slow cooker!
- Prep Time: 15 minutes
- Cook Time: 5 1/2 hours
- Total Time: 53 minute
- Yield: 8 servings 1x
- 1 medium onion, cut into wedges
- 3 medium carrots, cut in half length wise and then cut into 3–4 inch pieces
- 2 medium parsnips, cut in half length wise and then cut into 3–4 inch pieces
- 1 medium turnip, peeled and cut into large chunks
- 5 small red potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 (3 lb) corned beef brisket (either pre-seasoned or with a pickling spice packet)
- 2 bottles lager beer
- 3–4 cups chicken stock
- 1 small head cabbage, cut into wedges
- Layer all of the vegetables except the cabbage in the bottom of your slow cooker and season them with the dried thyme and dried rosemary.
- Next, add the corned beef, fat side up, on top of the vegetables. If your corned beef came with a seasoning packet, sprinkle that on top. Add the beer and enough chicken stock to almost cover the meat.
- Cook on high for 4 1/2 hours or low for 8 1/2 hours. Then, add your cabbage and cook an additional 45 minutes on high or 1 1/2 hours on low. Serve with the cooking liquid. Enjoy!
- Calories: 531
- Sugar: 16 grams
- Fat: 27 grams
- Carbohydrates: 40 grams
- Protein: 31 grams
If you make this Corned Beef and Cabbage Slow Cooker recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!