The Best Slow Cooker Corned Beef and Cabbage

After years of experimenting, I’ve finally perfected my Slow Cooker Corned Beef and Cabbage—and trust me, it’s worth the wait.

Too often, corned beef turns out dry or bland, but this version is fall-apart tender, packed with flavor, and effortlessly easy.

This recipe brings together simple ingredients and classic spices to create a meal that’s not just for St. Patrick’s Day—it’s for anyone craving a hearty, comforting dinner with minimal effort.

Just toss everything in the slow cooker, let it do its magic, and enjoy a fork-tender brisket with perfectly cooked cabbage and veggies.

If you’ve been searching for the best corned beef recipe, this is the one.

I hope it becomes a new favorite in your home!

For Corned Beef and Vegetables

Corned Beef Brisket – Use a lean cut with fat trimmed for a healthier option. The slow cooking process makes it tender and flavorful.
Carrots and Parsnips – These root vegetables add a natural sweetness and hearty texture to the dish.
Pearl Onions – Small but mighty, they provide a subtle sweetness and depth of flavor.
Cabbage – A classic addition that absorbs all the rich, savory flavors of the broth.
Bay Leaves – Infuses the dish with a mild, earthy aroma.
Whole Peppercorns – Adds a hint of spice and warmth to the broth.
Fresh Parsley – Brings a fresh, herby touch to balance the dish.

For Cooking Liquid

Water – A simple base that allows the natural flavors of the corned beef and vegetables to shine.

Slow Cooker Corned Beef and Cabbage

Want a no-fuss, tender, and flavorful corned beef recipe? This Slow Cooker Corned Beef and Cabbage is the ultimate St. Patrick’s Day classic, made easy!

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Course: Dinner

Cuisine: American, Irish

Keyword: Slow Cooker Corned Beef and Cabbage

Prep Time: 10

Cook Time: 5 30

Total Time: 5 40

Servings:

.

Ingredients

2 lbs lean corned beef brisket, fat trimmed
1 cup frozen pearl onions
2 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 small head of cabbage, cut into 6 wedges
¼ cup fresh parsley, chopped
2 bay leaves
⅛ tsp whole peppercorns (or pre-packaged spice mix)
3 cups water

Instructions

Prepare the Slow Cooker: In a 5-6 quart slow cooker, add the corned beef brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns, and water.
Cook the Brisket: Cover and cook on high for 4 hours.
Add the Cabbage: Place cabbage wedges in the slow cooker and continue cooking on high for 1 hour 20 minutes, until tender.
Rest & Serve: Remove the brisket from the slow cooker and let it rest for 5 minutes before slicing. Serve warm with your favorite sides, such as Cauliflower Puree or Buttermilk Mashed Potatoes.
Enjoy!

Nutrition

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Do I need to rinse the corned beef before cooking?
Yes, giving it a quick rinse helps remove excess salt from the brining liquid. If you like a less salty flavor, this step is a must. But if you love that deep, briny taste, you can skip it!
When should I add the vegetables?
Timing is key! Carrots and parsnips can go in at the start, but cabbage should be added in the last hour of cooking so it doesn’t turn to mush. Nobody likes mushy cabbage!
Fat side up or down?
Always fat side up! This lets the fat melt and self-baste the meat, keeping it juicy and flavorful as it cooks.
Can I cook it on high to speed things up?
Technically, yes—but low and slow is the way to go. Cooking on low for 8-10 hours gives you that fall-apart tenderness that makes corned beef so good. If you’re in a rush, high for 4-5 hours will work, but the texture won’t be as perfect.
How do I get perfect slices?
Let the corned beef rest for 5-10 minutes before slicing. And the golden rule? Slice against the grain for the most tender, juicy bites.