Slow Cooker Corned Beef
St. Patrick’s Day or not, my Slow Cooker Corned Beef is a dish I make year-round. There’s something magical about how the meat becomes incredibly tender and infused with so much flavor when cooked low and slow. The aroma that fills my kitchen is warm and inviting, reminding me why this recipe has become a staple in my home. Every time I slice into it, I’m rewarded with juicy, flavorful corned beef that pairs beautifully with cabbage, carrots, and potatoes.
I first made this dish on a whim one chilly March afternoon, craving something hearty and comforting. It amazed me how effortless it was to put together — just a few minutes of prep, then letting the slow cooker do the rest. Since then, it’s been my go-to for family dinners, potlucks, and even weeknight meals when I want something special without spending hours in the kitchen.
One thing I truly love is how versatile it is. Not only does it make an impressive main course, but the leftovers are perfect for making sandwiches, hash, or even adding to a salad. If you’re looking for more comforting and hearty dinners, you should also check out my creamy garlic chicken breasts or this crowd-pleasing marry me chicken pasta. Both are equally satisfying and just as easy to whip up.



Why You’ll Love This Slow Cooker Corned Beef
The meat turns out melt-in-your-mouth tender with little effort, thanks to the slow cooker. The combination of pickling spices, beef broth, and vegetables creates a depth of flavor you just can’t get from boiling on the stove. Plus, the ease of preparing everything in one pot means minimal cleanup. It’s the kind of recipe that makes you feel like a kitchen rock star with almost no work at all!
Ingredients
Corned Beef Brisket: This is the star of the dish, already cured with salt and spices, and ready to cook to perfection in the slow cooker.
Pickling Spices: Often included with the brisket, these add the classic tangy, spiced flavor that makes corned beef so distinctive.
Beef Broth: Helps keep the meat moist while adding rich, savory notes.
Carrots: Add sweetness and color to the dish while soaking up the flavorful broth.
Cabbage: A traditional and hearty vegetable that pairs perfectly with the beef.
Baby Potatoes: Creamy and tender, they cook alongside the beef and make the meal complete.
How to Make Slow Cooker Corned Beef
Step 1: Prepare the Slow Cooker
Place the corned beef brisket into your slow cooker, fat side up. Sprinkle the pickling spices over the top of the meat.
Step 2: Add the Broth and Vegetables
Pour beef broth around the brisket, then add the carrots and baby potatoes around the edges. Cover with the lid.
Step 3: Slow Cook to Perfection
Cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender.
Step 4: Add the Cabbage
About 45 minutes before serving, tuck cabbage wedges into the slow cooker, cover again, and continue cooking until the cabbage is tender.
Step 5: Serve and Enjoy
Remove the corned beef from the cooker, slice against the grain, and serve with the vegetables. Ladle a bit of broth over everything for extra flavor.
Recipe Variations and Possible Substitutions
If you prefer a slightly sweeter profile, try adding a tablespoon of brown sugar or a splash of apple cider to the broth. You can also swap out the beef broth for Guinness beer or another dark ale to give the dish a richer, maltier depth. If you don’t have baby potatoes, cut larger potatoes into chunks. And feel free to add parsnips or turnips along with the carrots for a twist on the traditional vegetables.
Serving and Pairing Suggestions
Serve your slow cooker corned beef sliced on a large platter with the cooked cabbage, carrots, and potatoes arranged around it. A drizzle of the flavorful cooking liquid ties it all together beautifully. I love serving it with a dollop of whole grain mustard on the side or a creamy horseradish sauce for a little kick. This dish pairs wonderfully with crusty bread and a light green salad for balance.



Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm slices of corned beef and vegetables in a covered dish with a splash of broth in a 300°F oven or microwave until heated through. The beef can also be frozen for up to 2 months — just thaw overnight in the fridge before reheating.
FAQs
Can I make Slow Cooker Corned Beef ahead of time?
Yes! You can cook it a day ahead, store it in the fridge, and reheat before serving. The flavors develop even more overnight.
How do I keep Slow Cooker Corned Beef from being too salty?
Rinse the brisket under cold water before cooking to remove excess brine. Using low-sodium broth also helps.
Can I cook Slow Cooker Corned Beef on high instead of low?
Absolutely. Cooking on high takes about 4–5 hours, though low and slow gives the most tender results.
What can I do with leftover Slow Cooker Corned Beef?
Leftovers are great for sandwiches, hash, or even chopped up in a salad for a hearty lunch the next day.
Related Recipe You’ll Like
If you love hearty and flavorful slow cooker meals, you’ll also enjoy my slow cooker creamy ranch chicken — it’s creamy, comforting, and just as effortless.
Save and Share This Recipe for Later
Don’t forget to save this Slow Cooker Corned Beef to your Pinterest board so you can find it easily next time you’re craving a cozy, home-cooked meal. Share it with friends and family on Facebook, Instagram, or even via email — everyone deserves a taste of this comforting classic!
Slow Cooker Corned Beef

This Slow Cooker Corned Beef recipe delivers melt-in-your-mouth tender brisket with perfectly cooked cabbage, carrots, and potatoes. Slow cooked in a flavorful broth with pickling spices, it’s a comforting and hearty meal perfect for St. Patrick’s Day or any time you crave a classic Irish-American dinner. Easy to prepare and full of savory, spiced flavor, this recipe is a family favorite that requires minimal effort and delivers maximum comfort.
Ingredients
- 1 corned beef brisket with spice packet1 tablespoon pickling spices (if not included)4 cups beef broth4 carrots, peeled and cut into chunks1 small head of cabbage, cut into wedges1 ½ pounds baby potatoes, halved if large
Instructions
- Place the corned beef brisket into the slow cooker, fat side up, and sprinkle with pickling spices.
- Pour beef broth around the meat and arrange carrots and potatoes around the sides.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours.
- About 45 minutes before serving, add cabbage wedges to the slow cooker and re-cover.
- Once the beef is tender, remove and slice against the grain. Serve with vegetables and drizzle with cooking liquid.
Notes
Rinsing the brisket before cooking reduces saltiness. For a different flavor profile, substitute beef broth with a dark stout beer or add a spoonful of brown sugar.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 35mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 15g