Main Dishes

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 4
Prep Time 10 minutes
Cook Time 4-5 hours on high power or 7-8 hours on low power
1 lb. red potatoes, halved (bout 4 medium size potatoes)
1 lb carrots, peeled and cut into 3-inch pieces (about 3-4 large carrots)
3- 3.5 lb. corned beef brisket flat cut with seasoning packet
Water, as needed
Green cabbage, cut into 6 wedges



  1. Place the potatoes and carrots in the bottom of a large (at least 6-quarts) slow cooker.
  2. Remove the corned beef and spice packet from the bag. Place the corned beef on top of the vegetables and sprinkle contents of spice packet into the slow cooker.
  3. Add enough water so that the corned beef is covered with water.
  4. Cook for 4-5 hours on high or 7-8 hours on low power; or until the internal temperature reaches 145 ° on a food thermometer.
  5. Remove meat from slow cooker and allow to rest for at least 20 minutes before slicing. For tender cuts, always slice against the grain of the meat.
  6. While meat is resting, carefully pour the cooking liquid from the slow cooker into a stove pot. Add the cabbage wedges and bring to a boil, reduce to a simmer and cook uncovered until cabbage is tender, about 10 minutes.