For a simple, rustic recipe on St. Patrick’s Day make this Crock Pot corned beef and cabbage.

A flavorful corned beef brisket is slow cooked to savory perfection with cabbage, carrots and potatoes until juicy and fork tender.

This is an easy one-pot meal that the whole family will love!

Crock Pot Corned Beef and Cabbage with potatoes and carrots

Simple Savory Dinner!

  • Prepping, cooking and clean-up are a breeze with this set-and-forget recipe. Serve it straight from the crock buffet-style.
  • Delicious corned beef is a terrific multi-purpose dish. Use leftovers for Reuben sandwiches or breakfast hash.
  • Full of lean proteins and vegetables, slow cooker corned beef and cabbage is a wholesome and delicious way to celebrate St. Patrick’s Day.
  • Add to the fun by serving with Irish soda bread, and save room for some shamrock shakes for dessert!
broth , carrots , garlic , potatoes , cabbage , onion , bay leaf with labels to make Crock Pot Corned Beef and Cabbage

Ingredients and Variations

Corned beef – This is a salt-cured brisket that benefits from the low-and-slow treatment that the slow cooker provides. Often it is also cured with spices, and some cuts will come with spice packets that you can add to the cooker.

Cabbage – Look for a firm, waxy head with no spots. You’ll need a large sharp knife for cutting into wedges. Trim the stem end and cut down through the stem to create wedges that will hold together while cooking. You could also substitute cabbagy-tasting Brussels sprouts if you desire.

Carrots – Baby carrots come already peeled and are uniformly sized for even cooking. For a more rustic appearance, use whole, unpeeled carrots and cut them into chunks.

Potatoes – Whole baby potatoes are creamy, thin-skinned, and need no peeling. Either red or white will do.

Broth – Use low-sodium chicken broth, since the beef is already salty enough.

Variations – Instead of braising the veggies with the corned beef, why not make oven roasted? Consider using the savory broth to make a gravy. Add some diced apple, or can of beer or Guinness stout to the pot for extra flavor.

How to Make Crock Pot Corned Beef and Cabbage

This is a fuss-free one-pot dinner that you can set and forget!

  1. Place brisket over onion chunks in crock pot with chicken broth, garlic, bay leaves, and spice packet, (if you have one) as directed in the recipe below.
  2. Cook on low for 3 hours, then add carrots and potatoes and cook for 5-7 hours.
  3. Add cabbage wedges and continue on low for 2 more hours.
  4. Remove beef and allow it to rest on a platter for several minutes.

Slice and serve with cabbage, carrots and potatoes on the side.

Tips and Time Savers

  • If you need dinner on the table quicker, set the crock pot to high after 3 hours on low, and add the carrots, potatoes, and cabbage, and cook for an additional hour.
  • Be sure to allow the brisket to rest before slicing. This allows the juices to seep back into meat.
Crock Pot Corned Beef and Cabbage on a plate with with potatoes and carrots

What To Do With Leftovers

Refrigerate leftovers in a tightly covered container for 3-4 days. Or freeze by wrapping the meat in foil and plastic wrap, and storing in freezer bags for 2-3 months. The vegetables can be frozen with the broth for up to 3 months.

Reheat the vegetables in the microwave, but the corned beef should be foil wrapped and reheated in the oven to retain moisture.

Turn leftovers into corned beef hash, use in a shepherd’s pie, or toss into stews, or casseroles.

More Crock Pot Dishes to Enjoy

Did you enjoy this Crock Pot Corned Beef and Cabbage recipe? Be sure to leave a comment and rating below!

Crock Pot Corned Beef and Cabbage with potatoes and carrots
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Crock Pot Corned Beef and Cabbage

Corned beef is slow simmered with cabbage, potatoes, and carrots for a hearty, savory meal.
Prep Time 10 minutes
Cook Time 8 hours
Resting time 15 minutes
Total Time 8 hours 25 minutes
Servings 6 servings
Author Holly



  • 1 3-4 pound corned beef brisket
  • 1 onion
  • 3 cloves garlic
  • 2 bay leaves
  • cups low sodium chicken broth or water
  • 2 pounds baby potatoes
  • cups baby carrots
  • 1 small head cabbage cut in wedges


  • Cut onion in large chunks and place in bottom of a 6 quart slow cooker. Place corned beef on top. Add spice package if one was included with the corned beef.
  • Pour broth (or water) overtop and add garlic and bay leaves.
  • Cook on low for 3 hours and then add potatoes and carrots. Cook for an additional 5-7 hours, adding the cabbage wedges in the last 2 hour of cooking.
  • Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage on the side.


  • To reduce cooking time, simmer the corned beef in the crock pot set on “low” for three house. Then raise it to “high,” add the potatoes, carrots, and cabbage wedges, and cook for one hour more.
  • Be sure to let the corned beef rest before slicing, to allow the juices to seep back into the meat.
  • To cut cabbage into wedges, use a large, sharp knife. Trim the stem, then with the stem facing up, cut cabbage head in half, bisecting the stem. Then cut each half into thirds through the stem to ensure the leaves hold together. 
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Nutrition Information

Calories: 183kcal | Carbohydrates: 39g | Protein: 7g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 88mg | Potassium: 1033mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4535IU | Vitamin C: 76mg | Calcium: 87mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner
Cuisine American, Irish’

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