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Crock Pot Corned Beef and Cabbage

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The easiest way to make Crock Pot Corned Beef and Cabbage is in the slow cooker! The slow cooking makes this beef so tender and delicious.

The easiest way to make Crock Pot Corned Beef and Cabbage is in the slow cooker! The slow cooking makes this beef so tender and delicious.Crock Pot Corned Beef and Cabbage

A perfect festive dish for the upcoming St Patrick’s Day holiday. Here is my original stove top Corned Beef and Cabbage with Horseradish Cream, I also have a Corned Beef and Cabbage Soup. Another festive dinner idea is my lightened up Shepherd’s Pie.

Making it in the slow cooker is the perfect solution for a busy schedule. Trim all the fat off to keep it lean. I purchased a 2 1/2 lb piece or corned beef brisket, after I trimmed all the fat off it was 2 lbs. Once cooked it shrunk to 18 oz.

This was my second attempt at this dish in the slow cooker, my first version I put everything in the pot and turned it on. This resulted in overcooked cabbage that turned to mush. Second time around I added the cabbage at the end and it was perfect! I like to serve this with a side if Cauliflower Mash or Buttermilk Mashed Potatoes and a little mustard or horseradish cream on the side. How do you enjoy your corned beef?

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

More Irish or St Patricks day food:

Crock Pot Corned Beef and Cabbage

4.83 from 23 votes
I'm sure many of you will be enjoying the classic Irish-American dish, corned beef and cabbage, which I am sharing from the archives! So easy to make in the slow cooker, I used frozen pearl onions and parsnips instead of potatoes to make this easy-peasy!
Course: Dinner
Cuisine: American, Irish
The easiest way to make Crock Pot Corned Beef and Cabbage is in the slow cooker! The slow cooking makes this beef so tender and delicious.
Prep: 10 mins
Cook: 5 hrs 30 mins
Total: 5 hrs 30 mins
Yield: 6 servings
Serving Size: 3 oz brisket & veggies


  • 2 lbs lean corned beef brisket, all fat trimmed off
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns


  • In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
  • Cover and cook on high 4 hours.
  • Add cabbage, cook on high 1 hour 20 minutes more.
  • Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

Last Step:

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Serving: 3 oz brisket & veggies, Calories: 294.5 kcal, Carbohydrates: 19 g, Protein: 18 g, Fat: 16.5 g, Saturated Fat: 5.5 g, Cholesterol: 83 mg, Sodium: 960 mg, Fiber: 5.5 g, Sugar: 3 g


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195 comments on “Crock Pot Corned Beef and Cabbage”

  1. My corned beef was 1.5 pounds so I cut the first cooking time down to 3hours. It turned out good but not as tender as I would have hoped. Any suggestions?

  2. Thank you, I’ve ruined many mouth ‘watering’ dinners due to using a crock pot incorrectly. Too much water, adding all ingredients at once, etc. Thank you for your help!

  3. Just made this and it’s fantastic. The parsnips in place of potatoes was fantastic. I was afraid only 5 hours as other recipes online said 8 hours. But 5 on high was perfect. It sliced perfectly and was able to pull apart and cut with a fork.

  4. This recipe is delicious!   I would add more carrots next time.   Trimming the corned beef made such a difference! The  liquid left wasn’t greasy and gross.   The corned beef and cabbage turned out perfectly!  I am adding this to our dinner rotation more often!  Thank you!  

  5. Sooo good!! Made it with whole baby potatoes instead of parsnips. Forgot the carrots and parsley at the grocery store, so did without them. Used a 3 lb brisket so I cooked it a little longer, maybe close to an hour longer than what the recipe calls for. Used the spice packet that came with it, and it turned out awesome! Husband loved it and we decided that we should start making it more often than just around St. Paddy’s Day!

  6. Avatar photo
    Ralph Bachman

    Hello   I thought I ordered your cook book but never received  can you check to see if I have an outstanding  Oder with you !?

  7. Avatar photo
    Gevin sitterly

    Every time I make my cornedbeef I use this recipe, comes out perfect every time. I use whole onions tho and none of the leafs I also add in whole potatoes too the slow cook. I put the potatoes in with the onions and everything. Its amazing they come out perfect and soft but not too soft.

  8. So, made this today for St. Patrick’s Day.

    Modified the recipe by using more carrots, no parsnip, and adding in some turnip (a.k.a. rutabaga in some regions). Cooked it for the specified times … and it came out undercooked, cabbage included.

    Put it all back in for an extra 2 hours, and it was great.

    I suspect the issue was, the crock was so full of everything, that the water didn’t reach most of it?

    Regardless, once the cooking was done, it did taste very good. In the future, I’ll just go for 4-and-4, timewise, rather than 4-and-1.5 as specified.

      1. At the end of step one it says, 3 cups water but unfortunately it wasn’t included in the ingredients list.

  9. Meat and root veg was cooked well, and turned out tender. For me, the cabbage for 1 hr 20 on high was wayyyyyy too long. The wedges literally dissolved into slime. If you have a newer slow cooker, I suggest testing your cabbage at half an hour and removing it the instant it gets tender for the remainder of the meat cooking time.

  10. First time making corned beef – made for my father-in-law and he loved this recipe!  I added baby Yukon potatoes as well along with the spice pack that came with the corned beef.