Slow Cooker Corned Beef and Cabbage


  • 3 lb corned beef brisket with spice packet
  • 3 cups low-sodium beef broth
  • 1 large yellow onion sliced in quarters
  • 2 medium carrots peeled and cut in 1-2 inch chunks
  • 12 small red potatoes
  • 1/2 head green cabbage cut in wedges


  • Unwrap the corned beef and place it in a slow cooker, fat side up. Sprinkle the spice packet over the top of the corned beef.
  • Pour the beef broth into the slow cooker over and around the corned beef. Cover and cook for 5 hours on low.
  • Add the onions, carrots, and potatoes. Cover and cook on low for 1 hour.
  • Add the cabbage, cover, and cook on low for 2 hours.
  • Remove the corned beef to a cutting board. Let it rest for about 5 minutes. Trim away the fat. Slice against the grain into thin slices, that are about 1/4 inch thick.
  • Use a slotted spoon to remove the vegetables from the slow cooker to a serving platter with the corned beef.

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