• 8 potatoes, medium, peeled and cut into thick (about 1/2-inch) slices
  • 3 carrots, medium, thinly sliced
  • 2 ribs of celery, thinly sliced
  • 3 lb. corned beef brisket
  • 2 lbs. cabbage
  • 1/2 tsp. black pepper
  • 1 1/2 c. water

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Slow Cooker Corned Beef and Cabbage is an excellent dish to celebrate St. Patty’s Day or any time! Great for sandwiches too!

  1. Butter or spray a 5 to 6-quart slow cooker.
  2. Layer potato slices over bottom of pot with carrots.
  3. Place corned beef on top of the vegetables.
  4. Slice cabbage into 8 wedges and arrange around meat.
  5. Sprinkle with the pepper and add water.
  6. Cover. Cook on Low for 7 to 8 hours or until meat and vegetables are tender.
  7. Place meat on a platter; cover with foil and rest for 10 to 15 minutes before slicing.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Corned Beef and Cabbage I

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