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Slow Cooker Corned Beef and Cabbage

Slow cooker corned beef and cabbage cooks brisket, potatoes, carrots, and cabbage together until fork-tender. The brisket rests before slicing across the grain for a hearty, classic one-pot dinner.
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Prep Time 20 minutes
Cook Time 9 hours
Resting 10 minutes
Total Time 9 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, cut into wedges
  • 3.5 lb corned beef brisket 3- to 4-pound; with spice packet
  • 2 cloves garlic smashed
  • 2 cups water
  • 1 lb red potatoes small, halved
  • 4 carrots medium, cut into 2-inch pieces
  • 1 green cabbage small, cut into 6 wedges

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the onion in a 6-quart slow cooker.
  2. Rinse the corned beef under cool water and place it fat-side up on the onion.
  3. Sprinkle the spice packet over the corned beef.
  4. Add the garlic and water, cover, and cook until the brisket is nearly fork-tender, 6 to 7 hours on LOW or 3 to 4 hours on HIGH.
  5. Add the potatoes and carrots around the brisket, cover, and cook until nearly tender, 1 to 2 hours on LOW or about 1 hour on HIGH.
  6. Nestle the cabbage wedges into the cooker, cover, and cook until the vegetables are tender and the brisket is fork-tender, about 1 to 1 1/2 hours on LOW or 45 to 60 minutes on HIGH.
  7. Transfer the brisket to a cutting board and rest for 10 minutes.
  8. Slice the brisket across the grain and serve with the vegetables.

Notes

For the most tender slices, cut the brisket across the grain. Refrigerate leftovers for 3 to 4 days or freeze them; for a lower-sodium option, choose a lower-sodium corned beef brisket.