A platter with crockpot corned beef, that’s tender and falling apart. Chunky potatoes, onions and carrots are on one side and fried green cabbage is on the other side. An easy and traditional St. Paddy’s day recipe.

Crockpot Corned Beef and Cabbage Dinner

A traditional St. Paddy’s Day recipe, this crockpot corned beef and cabbage dinner is easy and flavorful. Made with beer, potatoes, carrots and onions it’s the best corned beef recipe.
Course Dinner
Cuisine American
Keyword cabbage, cornedbeef, slowcookerrecipe, stpaddysday, stpatricksday
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 people
Author Wine a Little Cook A Lot


Slow Cooker Irish Corned Beef

  • 3 lb Corned Beef plus seasoning packet excess fat trimmed, see recipe notes
  • 5 Potatoes quartered
  • 2 large Yellow Onions quartered
  • 3 Carrots peeled and cut into chunks
  • 3 Celery Stalks cut into chunks
  • 2 Bay Leaves
  • 1 tsp Whole Cloves
  • ½ tsp Oregano
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 12 oz Bottle Beer ale or lager
  • 1 cup Water
  • 2 tbsp Apple Cider Vinegar

Fried Cabbage

  • 1 head Green Cabbage cut into 1” pieces
  • ¼ cup Olive Oil
  • 2 Garlic Cloves minced
  • Salt to taste
  • Pepper to taste
  • ¼ tsp Crushed Red Pepper flakes optional


Slow Cooker Irish Corned Beef

  • Trim corned beef of excess fat (you’ll want some fat, but sometimes it can have too much). Rinse under cold water for 1-2 minutes to rinse off excess salt.
  • Place vegetables in the bottom of your slow cooker. Add corned beef, fat side facing up.
  • Add seasonings, beer, water and vinegar. Stir gently to combine.
  • Cook on low for 8-10 hours until beef is tender and falls apart with your fork.

Fried Cabbage

  • Rinse cabbage in cold water and place directly in a large bowl (don’t drain out the excess water; you’ll want it as it cooks in the hot pan).
  • Heat oil in large pan over high heat. Add half of the chopped wet cabbage, stir.
  • Add garlic, salt, pepper and red pepper flakes. Add in remaining half of the wet cabbage and stir to combine.
  • Cover the pan and let the cabbage sizzle for 2 minutes.
  • Turn heat to medium-low, uncover, and cook another 5-8 minutes until the cabbage is slightly wilted and tender.


*I used a point cut corned beef, but you can also use flat cut.
*I used red skinned potatoes, but you could use any kind you like.