Slow Cooker Corned Beef and Cabbage

Name: Slow Cooker Corned Beef and Cabbage
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 8 serving
Ingredients: 3-4 pound corned beef brisket; 3 medium carrots; 1 small head green cabbage; 1 small yellow onion; 2 cups chicken broth; ¼ cup butter; 3 cloves garlic; 2 bay leaves; Small bunch of fresh lemon thyme; 2 teaspoons fresh parsley; ½ teaspoon salt; ¼ teaspoon black ground pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings
8
Calories
366 kcal
Course
Main Course
Cuisine
American, Irish

Slow Cooker Corned Beef and Cabbage

Iris Warren

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Tender and juicy Slow Cooker Corned Beef and Cabbage is a delicious and comforting dish that’s made with minimal effort.

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Ingredients

Servings

3-4 pound corned beef brisket
3 medium carrots peeled and chopped
1 small head green cabbage cut into wedges
1 small yellow onion cut into large chunks
2 cups chicken broth
¼ cup butter
3 cloves garlic minced
2 bay leaves
Small bunch of fresh lemon thyme or thyme
2 teaspoons fresh parsley
½ teaspoon salt
¼ teaspoon black ground pepper

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Instructions

Add the chunks of onion to the bottom of your slow cooker insert.
Rinse your corned beef brisket, then place on top of the onions, fat side up. Pour in the chicken broth, then sprinkle the seasoning packet (that comes with the brisket) over the top, along with the salt and pepper.
Add in the carrots, thyme and bay leaves around the sides and cook on high for 4 hours (7 hours if using the low setting).
Add in the wedges of cabbage and cook on high heat for 1 hour additional (2 hours if using the low setting).
Add the butter and minced garlic in a small microwave safe bowl and heat on high until the butter had melted and has slightly cooked the garlic. Add in the parsley and whisk to combine, then set aside.
After 5 hours, your corned beef should be ready and tender. Add the cabbage and carrots on a platter with the garlic butter spooned over the tops. Then slice the corned beef (against the grain) and add it to the platter. I also like to serve with some stone ground dijon mustard on the side.