Crock pot corned beef and cabbage is the kind of St. Patrick’s Day dinner that makes people think you worked hard, even though your slow cooker did all the heavy lifting.

It also makes a ridiculously good Sunday dinner. You toss everything in, go live your life, and come back to tender slow cooker corned beef brisket with potatoes, carrots, and cabbage that actually tastes good.

And yes, you can drink a green beer while it cooks. I’m not here to judge. I’m here to help.

Corned beef and cabbage is more Irish American than Ireland Irish, which is honestly very on brand for us.

Irish American history of corned beef and cabbage

This post may contain affiliate links. Purchases through these links will not change the price you pay but we may receive a small commission. For more information, please read our privacy policy.

Why you will love this slow cooker corned beef and cabbage

You dump everything in the crock pot and walk away
The corned beef brisket comes out tender and sliceable
The veggies cook in the same pot and soak up flavor
Perfect for St. Patrick’s Day and lazy Sunday supper

Ingredients

Corned beef brisket with spice packet
Onion
Red potatoes
Baby carrots
Beef broth
Beef bouillon cubes
Garlic
Worcestershire sauce
Dry mustard
Cabbage
Caraway seeds optional but recommended
Mustard for serving

How to make Crockpot Corned Beef and Cabbage

Prep the corned beef brisket

If you want it less salty, rinse the brisket under cool water, then pat it dry. Trim any thick visible fat, but do not go wild. A little fat keeps it juicy.

Layer the vegetables

Spray the slow cooker with nonstick spray. Add sliced onion, potatoes, and carrots to the bottom.

Add the brisket

Place the corned beef on top of the vegetables. If it has a fat cap, set it fat side up.

Make the cooking liquid

Whisk together beef broth, bouillon cubes, minced garlic, Worcestershire sauce, and dry mustard. Pour it over the brisket.

Sprinkle the included spice packet over the top.

Cook

Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Low gives you the best texture if you want neat slices.

Add cabbage and caraway seeds near the end

During the last hour of cooking, add cabbage wedges on top. Sprinkle with caraway seeds. Spoon a little cooking liquid over the cabbage, then cover and finish cooking.

Rest and slice it right

Remove the brisket and let it rest 10 minutes. Slice thinly against the grain.

How to slice brisket against the grain

Serve it like you mean it

Do not dump the cooking liquid. Taste it first. Corned beef can be salty, and that liquid can be bold.

If it tastes great, spoon a little over the sliced meat and vegetables. Serve with mustard.

Tips so it does not turn into a salt lick

Rinse the brisket first if you are salt sensitive
Do not add extra salt until the very end
Add cabbage only in the last hour so it stays tender
Taste the cooking liquid before you spoon it over

Variations

Want more St. Patrick’s Day energy
Swap 1 cup of broth for a dark beer. Keep the rest broth. It changes the flavor and it is not as kid friendly.

No bouillon cubes
Use about 2 teaspoons beef base instead

What to serve with corned beef and cabbage

If you want to keep it classic, Irish Soda Bread is the obvious side.

Irish Soda Bread

St. Patrick’s Day recipes

Leftovers and storage

Fridge
Store meat and vegetables in an airtight container up to 4 days.

Freezer
Corned beef freezes well. Cabbage gets softer after freezing, so freeze the meat and potatoes if you can.

Reheat
Microwave with a splash of cooking liquid
Or warm in a covered skillet on low heat

Leftover idea
Chop the corned beef and fry it with potatoes for corned beef hash. Add an egg and suddenly you’re a brunch person.

FAQs

Do I have to use the spice packet?
No, but it’s doing free work for you. Use it.

Why is my corned beef tough?
It needed more time or it was sliced with the grain. Low and slow fixes most problems.

Can I add the cabbage earlier?
You can. It will be very soft. Some people love that. Some people do not.