Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

“Being Irish is very much a part of who I am.

I take it everywhere with me.”

-Colin Farrell

Every year, on March 17th, the world celebrates the infamous St. Patrick’s Day.  Depending where you live, there will be green shamrocks and leprechauns galore!  Around here it’s very much celebrated with a parade, green beer and Irish food.

A very popular meal that’s served every St. Paddy’s Day is the well-known, Corned Beef and Cabbage.  Which, by the way, seems to be more of an English dish rather than Irish.  Who knew?  If you’re interested in reading the full story about where corned beef and cabbage originated, check out

Regardless of who created this simple meat and potatoes dish, it’s a rather delicious and hearty fare – and will always be a part of the traditional St. Patrick’s Day menu.  I am making it super simple by throwing it all together in my slow cooker.  For more great slow cooker recipes, check out my recipes.


Here’s what you will need to make this recipe:

  • corned beef brisket
  • celery
  • carrots
  • onions
  • red potatoes
  • cabbage
  • thyme
  • picking spice


1. Place all the vegetables (except the cabbage) into the slow cooker.

2. Place the corned beef (fat side up) on top of the vegetables.

3. Sprinkle with pickling spice.

4. Add enough water to almost cover the meat.

5. Cover and cook for approx. 4 1/2 hours on high.

6. Place the cabbage on top of the corned beef.

7. Cover and continue to cook for another 45 minutes (until cabbage is tender).

8. Slice the meat thinly, against the grain.

9. Serve with vegetables, cabbage, liquid and grainy mustard.

What is easier than that?  Add a slice of soda bread and you are golden.

corned beef and cabbage

Do you have a traditional Irish meal you cook for St. Patrick’s Day, I’d love to hear all about it in the comments below.

Slow Cooker Corned Beef and Cabbage

This St. Patrick's Day dinner couldn't be simpler to make, it all goes into the slow cooker. Perfect make ahead dinner.

  • Prep Time: 15m
  • Cook Time: 4h 30m
  • Total Time: 4h 45m
  • Serves: 6


  • 2 celery stalks, cut into 3-inch pieces
  • 3 carrots, cut into 3-inch pieces
  • 1 small yellow onion, cut into 1-inch wedges (root end left intact)
  • 1/2 lb small potatoes, halved if large
  • 6 sprigs thyme
  • 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
  • 1/2 head cabbage, cut into 1 1/2-inch wedges
  • Grainy mustard, for serving


  1. In a slow cooker, place celery, carrots, onion, potatoes, and thyme.
  2. Place corned beef, fat side up, on top of vegetables
  3. Sprinkle with pickling spice;
  4. Add enough water to almost cover meat (4 to 6 cups).
  5. Cover and cook on high until corned beef is tender,
  6. About 4 1/4 hours (or 8 1/2 hours on low).
  7. Arrange cabbage over corned beef and cover.
  8. Continue cooking until cabbage is tender,
  9. 45 minutes (or 1 1/2 hours on low).
  10. Thinly slice corned beef against the grain.
  11. Serve with vegetables, cooking liquid, and grainy mustard.

corned beef and cabbage

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I'm Dawn, the creator and author of Books & Cupcakes. I write about books, food and simple things. Reading is my way of decompressing after a busy day and of course, cupcakes with a coffee are the perfect compliments. Loving life as a mom, business owner and book worm ;)

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