Slow Cooker Corned Beef and Cabbage Recipe

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(serves 6)

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1 2-pound corned beef brisket
2 pounds red skinned potatoes, scrubbed and halved
1 pound carrots, peeled and cut into 4 inch chunks
1 bottle beer (optional)
2 cups water
1 small cabbage, cut into 4 chunks


In a 6-quart slow cooker, mix carrots and potatoes. Place corned beef on top of vegetables and pour in beer (optional) and water to mostly cover meat.

Set cooker on low for 8 hours. After 7 hours, use a slotted spoon to remove potatoes and carrots. Add cabbage and cook for the final hour.

Slice the corned beef across the grain and serve with mustard.

Nutrition Facts

For 3 ounces corned beef, ¼ pound potatoes, ¼ pound carrots, ¼ pound cabbage: 303 calories, 14.7 g fat, 4.9 g saturated fat, 26.4 g carbohydrates, 8.3 g sugar, 17.2 g protein, 6.9 g fiber, 938 mg sodium, 8 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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