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Slow Cooker Corned Beef and Cabbage

A white plate with black stripes, filled with Slow Cooker Corned Beef, cabbage, and parsley potatoes.

A St. Patrick’s Day feast doesn’t have to be labor-intensive or time-consuming; try slow cooker corned beef and cabbage for a hands-off twist on a St. Patrick’s Day classic! Simply place the beef brisket and the potatoes in the slow cooker and let the the slow cooker work its magic. Because the meat will have time to stew in its own juices, it will be extra moist and tender when you’re ready to serve! Another helpful hint? Use aluminum foil pieces crumbled around the brisket to keep the potatoes from getting greasy. This slow cooker corned beef and cabbage will let you focus on other dishes as you prepare the main course!





lbs corned beef brisket w/seasoning packet


large onion



cups water


head cabbage

cut into wedges

fresh parsley



medium red potatoes


salt and pepper to taste


  1. Put the brisket in the slow cooker. Add the water, and top the brisket with the seasoning packet. Loosely crumble pieces of aluminum foil to surround the brisket. Add potatoes on foil and onion on top of the brisket.

  2. Cook on LOW for 8 hours or HIGH for 3 ½ – 4 hours. The meat is done when temperature reaches 160°. Add the cabbage wedges to the top, and continue cooking until cabbage is tender.

  3. When serving, sprinkle the potatoes with parsley. Make sure your guests have salt & pepper and a variety of mustards to choose from.

Nutrition Information

Serving Size

Comments (1)

I think this is a good way to fix cornbeef, than I usually do…Thanks
From a past employee.

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