This Slow Cooker Corned Beef, Potatoes & Cabbage is a simple, hearty meal made with just four ingredients. Tender potatoes and cabbage cook alongside chunks of flavorful corned beef in savory beef stock, creating a comforting dinner with minimal effort. It’s also a great way to turn leftover corned beef into an easy family meal.
Prep Time: 10 minutes
Cook Time: 5–6 hours
Total Time: 5 hours 10 minutes
Servings: 6
Ingredients
- 2 lbs. cooked corned beef, cut into large chunks
- 2 lbs. potatoes, peeled and quartered
- 1 small head green cabbage, cut into wedges or thick slices
- 2 cups beef stock
Instructions
- Prepare the Slow Cooker: Lightly oil the inside of a 6-quart slow cooker.
- Layer the Potatoes: Place the quartered potatoes across the bottom of the slow cooker.
- Add the Corned Beef: Arrange the chunks of cooked corned beef over the potatoes.
- Add the Cabbage: Place the cabbage wedges around and over the corned beef.
- Pour in the Stock: Add the beef stock, pouring it evenly over the ingredients.
- Slow Cook: Cover and cook on LOW for 5–6 hours, or until the potatoes and cabbage are tender and the corned beef is heated through.
- Serve: Carefully remove the cabbage and potatoes. Transfer the corned beef to a serving platter or cut it into smaller pieces. Spoon some of the flavorful cooking juices over everything and serve hot.
For best results, use large chunks of leftover or fully cooked refrigerated corned beef so the meat stays moist during slow cooking. This recipe is also an easy way to turn leftover corned beef into a completely different, satisfying meal.
