Transform your St. Patrick’s Day feast (or any cozy dinner) with this foolproof slow cooker corned beef and cabbage recipe. Juicy, tender brisket paired with perfectly cooked vegetables—all thanks to the magic of the slow cooker. Minimal effort, maximum flavor!

overhead close up view of corned beef, cabbage and vegetables in slow cooker insert

Why I make my corned beef and cabbage this way

When I make corned beef and cabbage, I want everything to turn out just right—tender, flavorful meat and perfectly cooked vegetables with actual texture. That’s exactly what this method delivers. No shortcuts, no mush, no guesswork. Just a foolproof way to make the best slow cooker version out there:

Set it and forget it: The slow cooker handles the long, slow cook time for fall-apart tender brisket—without you hovering over a pot.
Veggies with integrity: I add the potatoes, carrots, and cabbage in stages so each one is cooked exactly how it should be. No mushy vegetables here.
Flavor-packed simplicity: The spice packet, a splash of beer, and low-sodium broth create a well-balanced broth that’s cozy, savory, and never too salty.

Printable recipe

Corned beef tips I swear by (no mushy veggies, promise)

Here’s how I make sure this recipe turns out perfectly—flavorful, cozy, and totally crave-worthy every time:

Rinse the brisket first: I always give it a quick rinse under cold water to wash off the excess brine. It’s not mandatory, but it really helps keep the finished dish from tasting too salty.
Layer smart: I add the potatoes to the bottom of the slow cooker so they cook through evenly and soak up all that delicious broth. It’s a small detail, but it makes a big difference.
Stagger the veggies: This is the key to avoiding overcooked carrots and sad, soggy cabbage. I add them in stages so each one comes out just how it should—tender, not mushy.
Let the meat rest: Once the corned beef is done, I let it rest on a cutting board for 10 minutes before slicing. That little pause keeps it juicy and makes for cleaner, prettier slices.

→ This is how I make sure my family actually wants to eat corned beef and cabbage—and not just reluctantly once a year out of tradition!

❓Can I just cook it on HIGH the whole time?

Yes! Just keep an eye on the tenderness—check the meat around the 4-hour mark and add veggies in stages as directed.

And what if I don’t have time to cook it in the slow cooker at all?

That’s an easy one – make it on the stovetop instead 🙂 You can use my regular Corned Beef and Cabbage recipe, it’s almost the same as this one – just written for the stove!

Let’s talk ingredients (and what you can swap)

overhead view of ingredients for slow cooker corned beef and cabbage with text labels

Let’s quickly go over the few ingredients I think are worth calling out. Whether you’re looking to make a swap or just want to get the best results, these are the ones to pay attention to:

Corned beef brisket: I use a 3.5–4 lb flat cut brisket with the spice packet included. Flat cut gives you even slices and a nice fat cap. You can use point cut, but it’s fattier and less uniform for serving.
Beer: Totally optional, but it adds great depth of flavor. Guinness is a classic choice (and what you’ll see in the photos), but I also like using a lighter lager or amber ale for a milder taste. Not into beer? Just skip it and use more broth instead—still delicious!
Beef broth: Go for low-sodium if possible. Between the brisket and the spice packet, there’s plenty of salt going on already.
Baby red potatoes: These hold their shape best in the slow cooker. Yukon Golds work too. I don’t recommend russets—they’ll fall apart.
Cabbage: A small to medium green cabbage is perfect. Cut it into wedges so it stays intact in the slow cooker and doesn’t disappear into the broth.
Whole-grain mustard: This isn’t cooked in—it’s for serving. That tangy pop on the side makes the dish feel special (and balances the richness of the beef really well). If you’re out, Dijon will do in a pinch!

Serve it up right

Platter it up: Slice the corned beef and lay it on a big serving platter with the carrots, potatoes, and cabbage tucked around it. Spoon a little of the cooking liquid over the top to keep it juicy and glossy. And remember the whole grain mustard!
Don’t forget the bread: A hunk of crusty rye or warm Irish soda bread (not the sweetened raisin kind, obviously – haha!) is perfect for soaking up the flavorful broth. I also love adding a little dish of mustard or horseradish on the side.

What to do with leftovers

Store it smart: Keep everything in an airtight container in the fridge for up to 3 days. Reheat gently in a pot with some of the cooking broth so it stays moist.
Make it new again: Leftover corned beef is amazing in a skillet hash with potatoes and eggs—or slice it thin and pile it onto rye bread with sauerkraut and Swiss for homemade Reubens (or Reuben Sliders… or Reuben Dip 🙂

frontal close up view of corned beef slice on fork

One more thing (or five)

If you try this slow cooker corned beef and cabbage, I’d love to hear how it turned out for you! Did you go full traditional with soda bread and mustard on the side, or did you make it your own? Leave a comment and a star rating below and let me know—I love hearing how my recipes fit into your kitchen!

📌 And don’t forget to pin it so you’ve got it ready for next St. Patrick’s Day (or anytime you’re craving cozy comfort food!).

Slow Cooker Corned Beef and Cabbage

Why I make my corned beef and cabbage this way

Printable recipe