Slow Cooker Corned Beef and Cabbage Recipe

Mar 8, 2013 · 94 Comments

Jump to Recipe·Print Recipe

Slow Cooker Corned Beef and Cabbage Recipe - a St. Patrick's Day Tradition

Corned Beef and Cabbage on St. Patrick's Day was a traditionin our family so this Slow Cooker Corned Beef and Cabbage Recipe is just anupdate on a traditional family meal. Nana was Irish and her Irishheritage was very important to her. On St. Patrick's Day we enjoyeddecorating with shamrocks, having a big corned beef and cabbage dinner, andmaking a big holiday celebration out of the day. That the festivegreen just made you feel good after the months of bleak, drab New Englandwinter and oh what wonderful aromas wafted through the house as the corned beefcooked. Nana cooked Corned Beef and Cabbage the traditional way in a big pot onthe top of the stove adding the accompanying vegetables, onions, potatoes, andcarrots, as the cooking progressed. I have adapted her Corned Beef andCabbage recipe for the slow cooker and it always comes out tasty andtender!

Slow Cooker Corned Beef and Cabbage Recipe - Slow Cooker Saturday (1)

What is Corned Beef and why is it so darned tasty?

I love corned beef. Corned beef is made from the beef cut called the brisket, a fairly economical cut of beef. The beef is cured using large grains of rock salt, also referred to as "corns", and a brine. Then the beef brisket is slowly cooked which turns a tougher cut of beef into one that's super tender and very tasty.

Slow Cooker Corned Beef and Cabbage Recipe - Slow Cooker Saturday (2)

Is Corned Beef and Cabbage healthy for me?

Corned beef is not the healthiest choice for dinner. Best to treat it as a special occasion meal and not a regular culinary event. It does contain a considerable amount of Vitamin B12 and zinc, but also is very high in cholesterol, sodium, and saturated fats. The cabbage does contain lots of vitamins, particularly Vitamins C & K, along with the elements folate and manganese. Cruciferous vegetables like cabbage contain antioxidants which aid in reducing inflammation. Cabbage is a great source of dietary fiber so it aids in digestion and it also helps reduce unhealthy levels of LDL cholesterol because cabbage contains two substances that lower cholesterol.

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

A tasty holiday tradition in my family, Corned Beef and Cabbage is a favorite Irish St. Patrick's Day meal. This recipe using your slow cooker makes an incredibly moist, tender and delicious Corned Beef & Cabbage cooking your beef brisket to perfection.

Author: Sheryl Thompson
Prep Time: 15 minutes
Cook Time: 6-7 hours
Total Time: 0 hours
Yield: 6 - 8 servings 1x
Category: Meat
Method: Slow Cooker
Cuisine: Irish American

Ingredients

Scale

2 stalks of celery

4 large carrots, peeled and cut into uniform pieces no larger than 2 inches

10 baby red potatoes, quartered

2 cups of frozen pearl onions

1 corned beef brisket (4 pound) with spice packet

12 ounce bottle of stout or dark ale

4 cups water

1 tablespoon of pickling spices or spice packet that came with brisket

1 medium head of cabbage, cut into 6 wedges

Cook ModePrevent your screen from going dark

Instructions

Put the celery, carrots, potatoes, and pearl onions in the bottom of the crockpot.

Pour in water.

Place brisket on top of the vegetables.

Pour beer or ale over the brisket.

Sprinkle pickling spices or contents of the spice packet over the brisket.

Place cover on slow-cooker and turn on High for 4-5 hours.

Cut cabbage into wedges and add to crockpot tucking them around the brisket. Cook for 2 more hours.

Print Recipe

★★★★★4.9 from 8 reviews

Ingredients

Cook ModePrevent your screen from going dark

More Recipes

KitchenAid Anadama Bread Recipe
Grilled Corn on the Cob
KitchenAid Whipped Cream Recipe
Russian Salad Dressing Recipe

Reader Interactions

Comments

Lauri S. says
March 17, 2021 at 5:31 pm

Hello, I was so glad to find your recipe! I changed it up a bit as I am plant-based so used a seitan corned beef, and since I didn't start this early enough to slow cook for the 4-5 hours needed, I pressure cooked it in the Instant Pot and it came out fantastic! Thank you!
Reply
- Sheryl Thompson says
  March 27, 2021 at 2:48 pm
  
  so glad it worked out for you. I still have not used an Instant Pot yet but will have to try it. Thanks for stopping by and leaving a note.
  Reply
Lynn says
March 16, 2016 at 3:43 pm

I make this last year for St Patricks Day dinner. It came out delicious! I'm making it again this year. I was just wondering if it's necessary to add the whole 4 cups of water? Thanks again for this great recipe!
★★★★★
Reply
- Sheryl T says
  April 05, 2016 at 1:08 pm
  
  Yes you do need the moisture for the meat and liquid helps cook the veggies.
  Reply
sinziana says
March 20, 2015 at 3:23 am

Thank you for sharing this tasty recipe at Bloggers Brags Pinterest Party!
★★★★★
Reply
- Ray says
  March 10, 2018 at 9:51 am
  
  I will be trying this recipe for the first time, and i was wondering if i could put everything together in the crock pot put it in the fridge over night and cook it tomorrow. Its kind of confusing but because of time schedule i won't be able to start cooking it until the morning, and i won't have much time in the morning to prepare it cause i have to leave early, and boy! it would be so helpful to me if you would kindly reply back to me as soon as possible... thank you so much
  Reply
  - Sheryl Thompson says
    March 10, 2018 at 10:27 am
    
    I would not put the crockpot in the fridge overnight but you can prepare all your vegetables ahead of time and have them ready in the fridge to add to your crockpot. You should keep the vegetables submerged in water as the potatoes, particularly, could discolor if left overnight to the air. Just drain the veggies when you are ready to add to the crock pot in the morning. Remember that the cabbage isn't added till later in the cooking process as it will overcook and disintegrate if added in the beginning.
jackie says
March 19, 2015 at 2:06 pm

I was wondering.......don't the carrots, potatoes, and celery get mushy if you place them in along w/the corned beef and cook them that long?
Reply
- Sheryl T says
  March 20, 2015 at 7:32 am
  
  No, they don't for me. For some reason vegetables don't cook as quickly in a slow cooker. I imagine it's because the temp never reaches boiling. I do delay putting the cabbage in as it can overcook but everything else cooks well and holds its shape. As you can see by the picture, they are larger pieces. I'm sure if I diced them small overcooking might be an issue.
  Reply
Sandi Hann says
March 17, 2015 at 12:22 pm

My corned beef brisket is only 2.7 lbs. Should I reduce the cooking time?
Reply
- Sheryl T says
  March 18, 2015 at 11:34 am
  
  I haven't cooked one that small. With this family of big eaters, they would think it was an appetizer LOL! I would reduce the cooking time to a total of 5-6 hours. Add the cabbage at 3-4 hours (About 2 hours before the meat is done). I wouldn't shorten the time any more than that as it takes a while for the veggies to cook in a slow cooker.
  Reply
Joy Daggett says
March 05, 2015 at 12:56 pm

I am thinking of trying corned beef this way this year instead of boiling, but I am concerned about 8 hours on high? That seems a very long time to cook anything on high in a slow cooker. Thank you in advance for your response!
Reply
- Joy Daggett says
  March 05, 2015 at 1:57 pm
  
  Never mind...apparently I was mistaken as every recipe says to cook on high! However I am trying this one over the others as it looks the best. Thank you for posting the recipe!
  Reply
  - Sheryl T says
    March 06, 2015 at 4:08 am
    
    If you look at the comment by Ronda Porter on 3/3/2015, you will see that she has had success with it. For one thing, the meat won't "overcook" and dry out because a slow cooker is a very moist cooking environment, as long as you set it and leave it. You do lose moisture if you keep opening it up to check things. With all slow cooker recipes is is best to "set it and forget it" unless your recipe instructions say otherwise.
Jessica says
February 10, 2015 at 8:12 pm

This looks delicious! My in-laws make corned beef and cabbage and I love it, but have never made it myself. Pinning to find later!
Reply
- Ronda Porter says
  March 03, 2015 at 12:59 pm
  See Also
  Guinness Reduction - The Recipe Wench Traditional Irish Boxty Recipe Original Irish Soda Bread Recipe WW Friendly Recipes to Celebrate St. Patrick's Day Like the Irish
  
  I followed this recipe to the letter last year and the corn beef came out perfectly. You will not be disappointed. Will be making again this weekend for my son, the Marine before he deploy
  ★★★★
  Reply
  - Sheryl T says
    March 04, 2015 at 8:09 am
    
    Hi Ronda.....I'm glad you enjoyed the recipe. My Hubby, Bill, loves Corned Beef so I was always experimenting with different ways to cook it. Once I figured out the slow cooker method it is my go-to recipe for corned beef. I can remember when I was a kid, my grandmother boiled it ala New England Boiled Dinner style but I think the slow cooker retains the flavor and makes it fork tender! And thank you to your son for his service. My husband is a Navy veteran and I respect the young men who protect our freedom. May he be safe while on deployment!
CeeDee says
October 19, 2014 at 1:33 am

Hello, I am a first time visitor to you site. I've never bought brisket, much less cooked one. I'm wondering if you could give me the ratio of spices to use in case my brisket doesn't come with a packet. I have mustard seed etc but not mixed as pickling spices.
THANK YOU very much...I think my 85 yr old Papa will love this!!
Reply
- Sheryl T says
  October 29, 2014 at 8:18 am
  
  I'd use 10 peppercorns, 1/8 tsp. cloves, 1/8 tsp. mustard seed, 2 bay leaves, 6 allspice berries and 5-6 garlic cloves.
  Reply
Sherri says
March 25, 2014 at 5:00 pm

One of my all time favorites! I don't know why I only cook it around St. Patrick's Day. Thanks for sharing at The Mommy Club Link Party.
Reply
April says
March 24, 2014 at 6:04 pm

Thank you for sharing your recipe at Meal Planning Monday Recipe Link-Up last week. I hope you join us again this week. 🙂 http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-3.html
Reply
Kristen says
March 18, 2014 at 10:05 am

I love using my slow cooker! This looks yummy
Reply
April says
March 17, 2014 at 3:26 pm

I love making my corned beef in the crockpot too, my whole family loves this meal! I would love to invite you to share your recipe at my linky party, Meal Planning Monday Recipe Link-Up. Happy St. Patrick's Day! 🙂 http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-2.html
Reply
Jamie says
March 17, 2014 at 9:38 am

The liquid does not cover the meat in my crockpot. It is a 7 quart size. Should I add more liquid or is this the right way to cook the brisket? Thanks!
Reply
- Sheryl T says
  March 19, 2014 at 1:36 pm
  
  It doesn't need to cover the brisket. The lid stays on the crockpot so the meat cooks in a moist environment. As you add the veggies the liquid does rise and as long as the veggies are covered, that's all I worry about. I add more liquid just to keep them cooking but it is not necessary to cover the meat with fluid.
  Reply
Jessica says
March 17, 2014 at 1:02 am

Can't wait to make this tomorrow!!!! Thanks for making it so simple!
Reply
Dianne Oxford says
March 15, 2014 at 8:06 pm

sounds like the best one so far ! will be trying this Monday
Reply
Jenn says
March 02, 2014 at 3:22 pm

Do you use both the packet of spices and an additional tablespoon of corned beef spices or just one or the other? I ask because you have spices twice in the recipe (once with meat and another line item) and once in the directions 🙂
Reply
- Sheryl T says
  March 19, 2014 at 1:41 pm
  
  I just add the packet of spices at the beginning. Sometimes corned beef will not have the spice packet with it. In that case, I will add a few bay leaves, some mustard seed, a garlic clove, and some whole cloves to the cooking liquid. Wrapping the spices in a piece of cheese cloth tied with a string, like a little bag, makes them easier to remove from the pot.
  Reply
Ina Eaves says
September 06, 2013 at 1:22 pm

Do you really cook it on high for 6 hours? do you leave it on high after the cabbage goes in for 2 more hours? I want to fix this tomorrow but just concerned about the temp for that long a time.
Thanks, Ina
Reply
- Sheryl T says
  September 06, 2013 at 1:32 pm
  
  Yes, I do the recipe that way. We just had this recipe this past Wednesday and we finished up the leftovers last night. The vegetables are on the bottom and receive the most heat. I have found in my experience that veggies cook so much slower in a slow cooker than meat does. That is why I put it on high and put the veggies on the bottom. I add the cabbage last because it would overcook to the point of disintegration if put in in the beginning. The batch I did Wednesday a couple of the cabbage wedges came out undercooked after the 2 hours on high, and that was with it on high. I just put them in the microwave for a few minutes to finish cooking.
  Reply
Savannah says
May 02, 2013 at 1:27 pm

I adore corned beef and the crock pot is truly the best place to make it. Thanks for sharing on Saturday Dishes and I hope that you'll return this week when we feature Mother's Day Recipes. Pinned!
Reply
Terese says
March 21, 2013 at 5:47 pm

Loved this so Yummy!
Reply
Stacey says
March 18, 2013 at 11:20 pm

Looks so delicious!
Hapy St. Patty's Day!
Thanks for sharing!
Stacey of Embracing Change
Reply
Mrs. Sarah Coller says
March 18, 2013 at 3:19 pm

Everyone we know had this yesterday...everyone but us! I made Irish Stew because I didn't know how to make this! Thanks so much for the recipe. Hope you're having a happy day. This week's Homemaking Linkup is live and ready for whatever you've got to share!
Blessings,
Mrs. Sarah Coller
Reply
- Sheryl T says
  March 18, 2013 at 3:48 pm
  
  Well, Irish Stew is good but you have to try the corned beef and cabbage in the slow cooker. The flavor is out of this world.
  Reply
Allyson says
March 18, 2013 at 11:55 am

Perfect timing! Thanks for linking this up at my Thursday link party! I hope to see you back again this week!
Reply
Jann Olson says
March 18, 2013 at 12:28 am

We did our St. Patty's dinner today. I did my corned beef in the oven. It was tasty, but I am pinning this to try it for a different method next year. Thanks for sharing with SYC.
hugs,
Jann
Reply
- Sheryl T says
  March 18, 2013 at 4:54 am
  
  I used to do mine in the oven too but when I tried it in the slow cooker I never did it in the oven again. It comes out so tender and moist, and the flavor is fabulous!
  Reply
Susie @Bowdabra says
March 17, 2013 at 6:11 pm

I really love this! Thanks for linking up and sharing your tasty recipe with us. You are always so inspiring!
Susie @Bowdabra & SusieQTpies Cafe
http://bowdabrablog.com/2013/03/09/crafty-showcase-link-up-anything-fun-in-the-craft-project-linky-5/
★★★★★
Reply
Charlene@A Pinch of Joy says
March 17, 2013 at 5:10 pm

Never made this before -- pinned so I can. Thanks for sharing on Busy Monday!
Reply
See Also
Irish Soda Bread Recipe
Mary says
March 17, 2013 at 4:46 pm

Would this be just as good with regular beer??
Reply
- Sheryl T says
  March 17, 2013 at 5:35 pm
  
  Yes. it would be acceptable but the dark ale has a more intense flavor. The "beer" does two things in a recipe like this - gives flavor and also the alcohol helps to tenderize the meat by breaking down connective tissue.
  Reply
Cassandra says
March 17, 2013 at 12:54 pm

Yum! I want to try this...
Stopping by from Orange You Glad It'd Friday- hope you can stop by.
Reply
Peggy-PJH Designs says
March 17, 2013 at 12:49 pm

Looks delicious but I really wouldn't know as I never at corned beef! lol I love cabbage though. Thanks so much for sharing at Transformed Tuesday.
Hugs,
Peggy~PJH Designs
★★★★★
Reply
- Sheryl T says
  March 17, 2013 at 1:27 pm
  
  Corned beef is delicious and cooked in a slow cooker really intensifies the flavor.
  Reply
Julie says
March 17, 2013 at 8:52 am

Thank You for sharing this with Show Your Stuff.
Reply
- Sheryl T says
  March 17, 2013 at 12:42 pm
  
  And thank you for hosting the Link Party. They are a lot of work and your effort is appreciated.
  Reply
Kristen says
March 16, 2013 at 9:01 pm

I made this for St. Patty's today and it was DELICIOUS!!!!!!!!! The BEST I have EVER made!!!!!!!! Thank you so VERY Much!!!!
★★★★★
Reply
- Sheryl T says
  March 16, 2013 at 9:26 pm
  
  I'm so glad you enjoyed it! Isn't it the best ever! And if you have any leftover, come back this week as I will doing some recipes to use up left over corn beef like Reubens, and hash, and some other goodies too!
  Reply
The Frugal Exerciser says
March 16, 2013 at 4:30 pm

I have never made corn beef but I will try this recipe in a slow cooker, it looks really easy. Thanks for the article.
★★★★★
Reply
Connie says
March 15, 2013 at 6:06 pm

My son will be making this on Sunday, thanks!
Reply
Stephanie says
March 15, 2013 at 5:42 pm

Love this! My mom used to make this minus the beer/ale. Next day cut everything up and add canned sliced beets, juice and all!! She called it "Red Flannel Hash". Love both meals!! I'll be making this on Sunday!!
Reply
- Sheryl T says
  March 15, 2013 at 8:40 pm
  
  I make red flannel hash quite often! My grandmother always made it and the first time I made it for my hubby, he loved it! It's true comfort food!
  Reply
Lisa Lynn says
March 15, 2013 at 2:40 pm

Yum! Thanks for sharing this on The Creative HomeAcre Hop! Hope to see you this Sunday at:
http://www.theselfsufficienthomeacre.com/2013/03/the-creative-homeacre-hop-7.html
Reply
Melissa B says
March 15, 2013 at 12:31 pm

This sounds like a great recipe! I havent had Corned beef and cabbage recently.. =)
Im your newest follower from Thursday Favorite Things @ Katherines Corner!
Melissa @ My Recent Favorite books
Reply
Carol says
March 15, 2013 at 11:05 am

Yummy looking ~ one of my favorite meals ~ enjoy ^_^
Reply
Barb @ A Life in Balance says
March 15, 2013 at 10:20 am

Sounds so yummy! I still remember when my dh's uncle made corned beef and cabbage in his slow cooker and my little ones ate it up!
Thanks for linking up at Fabulously Frugal Thursday! Check back next week to see if you're a featured post. We won't be able to feature you if there's no link back to the party.
Reply
Maria @ LSS says
March 15, 2013 at 5:06 am

That looks so tasty! Thanks for joining us at OYGIF. Kindly link back to the meme. 🙂
Reply
Katherines Corner says
March 14, 2013 at 10:56 pm

we love corned beef and cabbage! Thank you for sharing your lovely blog at the Thursday Favorite Things hop xo
Reply
Stephanie says
March 14, 2013 at 8:11 pm

Hey there! This looks so delicious...My husband is a Marine and we're having some of his Marine buddies over and i'd like to make this. I'm wondering how many servings the recipe above makes so then i'll try and figure out if I need to triple up or what. Thanks! Happy St. Patrick's Day to all!!! =) ~Stephanie
Reply
- Sheryl T says
  March 15, 2013 at 5:36 am
  
  Serves 8, but with big burly Marines, they might like larger portions so I would say 6. If you have too much the leftovers make great Reuben sandwiches or Corned Beef hash so you can't go wrong and nothing will go to waste.
  Reply
Amy @Making a Joyful Home says
March 14, 2013 at 3:52 pm

Yum! This looks delicious. Corned beef and cabbage is something I love to make every year. And this looks much easier than the version I do in the oven.
Reply
Linda@With A Blast says
March 13, 2013 at 1:10 pm

I am so glad I have the use of my slow-cooker back! Your recipe looks delicious and I love Corned Beef, the addition of Cabbage can only be good 🙂 Thank you for sharing this recipe at the ALL MY BLOGGY FRIENDS party!
★★★★★
Reply
Virginia says
March 12, 2013 at 11:12 pm

Can't wait to try this recipe! Pinning it. We've been growing cabbage so this is perfect!
Reply
Vicki Valenta says
March 12, 2013 at 10:59 pm

This looks delicious. I've never made corned beef, but I think about it every year about this time. Maybe I'll try this.
Reply
Andrea says
March 12, 2013 at 11:47 am

Stopping by from Six Sister. Excited to come across your recipe and looking forward to trying it! Thank you for sharing 🙂
Reply
Kim Cunningham says
March 11, 2013 at 9:19 pm

Looks like a great St. Patty's recipe! I've made corned beef once before in a crock pot and it was so tender...unlike the dry roast served to me as a kid. 😉
Reply
Robyn says
March 11, 2013 at 7:35 pm

Hello! Im a new reader as I have just found your blog tonight and this post is awesome! My husband and I are Italian but he LOVES corn beef and cabbage on St Patricks Day.. Thank you SO much for sharing this recipe.. I think Im going to make it and invite the neighbors for dinner.. Thank you again.. Im looking forward to reading your back posts 🙂
Robyn
Reply
- Sheryl T says
  March 11, 2013 at 9:40 pm
  
  My sister in law's husband is Italian and I have gathered some really great recipes over the years that her mother in law taught her. My cooking repertoire is definitely an eclectic blend of ethnicities.
  Reply
Countrified Hicks says
March 11, 2013 at 5:44 pm

Oh my, this looks delicious. I would love for you to come and share it on my weekly link up that just went live. http://countrifiedhicks.blogspot.com/2013/03/mondays-with-countrified-hicks-6.html
Feel free to link up to 3 posts!
Reply
momstheword says
March 11, 2013 at 1:30 pm

I have never made Corned Beef and Cabbage but my mom loves it. I will have to show her your recipe as I don't think she's ever made it in a slow cooker. Thanks for linking up to "Making Your Home Sing Monday!"
Reply
Chandra@The Plaid and Paisley Kitchen says
March 11, 2013 at 12:15 pm

yumo yumo yumo! One of the best things about this time of year! Thanks for Sharing at Show Me Your Plaid Monday's!
Reply
Esther Irish (@LaughWithUsBlog) says
March 11, 2013 at 9:59 am

I love St. Patrick's Day, but I've never actually made corn beef and cabbage. This looks awesome!
Reply
Laurie @ Pride in Photos says
March 11, 2013 at 9:54 am

We just went out and bought a new crockpot this weekend. This will be the perfect recipe to christen it with.
Reply
Lanaya @ Raising Reagan says
March 10, 2013 at 8:03 pm

Mmm... I love corned beef! I make it throughout the year ~ makes the best leftover sandwiches!
Thank you for linking to Raising Imperfection.
Please come back Friday to see if you were featured. 🙂
¤´¨)
¸.•*´
(¸¤ Lanaya | xoxo
http://www.raising-reagan.com
Reply
Lorraine @ Cookin' For the Seven Dwarfs says
March 10, 2013 at 7:40 pm

Thank you so much for linking up at Sweet & Savoury Sunday! This is my all time favorite dish--corned beef and cabbage! Trying not to drool all over my keyboard! 😉 Can't WAIT for St. Patrick's Day!
Reply
- Sheryl T says
  March 11, 2013 at 3:44 am
  
  Love corned beef, too, and it makes for great leftovers....Reuben sandwiches and hash!
  Reply
Ginger Zuck says
March 10, 2013 at 4:53 pm

Yummy, can't wait. Love St. Patty's Day, just so I can have Corned Beef and cabbage. It looks delicious!
Reply
- Sheryl T says
  March 10, 2013 at 6:08 pm
  
  It is delicious and melt in your mouth tender. The flavors are retained by the vegetables. I can't wait till next week and the best thing is leftovers. I do Reuben sandwiches later in the week..another favorite at our house!
  Reply
Leslie says
March 10, 2013 at 2:03 pm

Yum! I loved corned beef, this reminds me to buy some this week.
Thanks for sharing your favorite post at Raising Imperfection! We feature our favorites on Friday, make sure to come back and check.
Leslie
Reply
Krista@EverydayMom'sMeals says
March 10, 2013 at 11:42 am

This looks so delicious! I know my husband would love it! Thanks for sharing at Church Supper. Have a blessed week & come back soon.
Reply
- Sheryl T says
  March 10, 2013 at 11:52 am
  
  I'm sure he will. My hubby absolutely loves it! Corned Beef....it's a manly meal!
  Reply
Grandma Kc says
March 09, 2013 at 3:18 pm

I love St. Patrick's Day and I love shamrocks and how fun they are - traditions are wonderful (so are slow cookers!). Thanks for sharing.
Reply
Jeanmarie says
March 09, 2013 at 10:50 am

I think you saved my St. Patrick's Day! For the first time ever, I won't be home in the afternoon to babysit simmering corned beef and cabbage on the stove (we have to attend a family luncheon thing). Now I can use your recipe and tradition will be uninterrupted! Thank you!
Reply
Suzanne says
March 09, 2013 at 10:21 am

Hi Sheryl,
Thanks for linking up to Saturday Sparks
This is one of my husbands favorite meals, but I cook it on the stove. I will have to give your method a try.
Thanks for sharing,
Suzanne
Pieced Pastimes
Reply
Jackie Karlic (The Non-Martha Momma) says
March 09, 2013 at 8:15 am

Hi! Found you on Serenity You link up party. The 1st time I ate and cooked corn beef was last St. Patty's Day. I did cook it in the crock pot and my husband and I liked it, but being that it was my 1st time making it I wasn't sure if there was something else I could or should be doing with it. This recipe is exactly what I am looking for and I can't wait to try it! Thanks for sharing. Now following via NetworkedBlogs 🙂
Reply

Trackbacks

[…] Slow Cooker Corned Beef and Cabbage by The Wilderness Wife. Now, that’s a tradition! […]
Reply
[…] Slow Cooker Corned Beef and Cabbage […]
Reply
[…] Slow cooker corned beef and cabbage recipe – slow cooker A tasty holiday tradition that any irish family will enjoy, this slow cooker corned beef and cabbage recipe creates incredibly tender corned beef!. […]
Reply
[…] Here is the recipe I found on Pintrest: Corned Beef & Cabbage […]
Reply
[…] I like the idea of putting your food in the slow cooker and being done with it the rest of the day. I have yet to do this though! Maybe this recipe will be my first attempt! Recipe can be foundon The Wilderness wife site. […]
Reply
[…] Slow Cooker Corned Beef and Cabbage Recipe – Slow Cooker Saturday| Wilderness Wife […]
Reply
[...] wildernesswife.com via Jessi on [...]
Reply

Slow Cooker Corned Beef and Cabbage Recipe - Slow Cooker Saturday (2024)