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Slow-cooked corned beef and cabbage in a crockpot.

Classic Crockpot Corned Beef and Cabbage

A foolproof, comforting slow cooker meal featuring tender corned beef, hearty vegetables, and a flavorful broth. Perfect for busy weeknights or St. Patrick's Day celebrations!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Cuisine American
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 3 to 4 pounds corned beef brisket
  • 1 medium onion, quartered
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and cut into chunks
  • 4 medium potatoes, quartered
  • 1 small head of green cabbage, cut into wedges
  • 4 cups beef broth
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • Salt to taste
  • Fresh parsley, chopped for garnish

Instructions
 

  • Place the corned beef brisket at the bottom of your Crockpot.
  • Scatter the quartered onion and minced garlic on top of the brisket.
  • Arrange the carrots and potatoes around the brisket in the slow cooker.
  • Pour the beef broth over the ingredients to submerge them in liquid.
  • Sprinkle mustard seeds, black peppercorns, and bay leaves over the top.
  • Cover with the lid and cook on LOW for 8 to 10 hours.
  • About an hour before serving, add the cabbage wedges into the slow cooker, pressing them down into the broth.
  • Once fully cooked, remove the corned beef and let it rest for 10 minutes before slicing against the grain.
  • Serve the corned beef and vegetables warm, garnished with fresh parsley.

Notes

For extra flavor, add a splash of apple cider vinegar to the broth. Leftovers taste amazing the next day and can be used for sandwiches or breakfast hash. Store in an airtight container in the refrigerator for up to 3-4 days.