Crock Pot meals are seriously a busy mom’s best friend. Holidays are no exception. That’s why you’ll love this easy Crock Pot corned beef and cabbage! With only 4 ingredients that you dump and forget, it’s the perfect dish to enjoy this St. Patrick’s Day.
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[bctt tweet=”With moist and tender meat and melt in your mouth cabbage, this Crock Pot corned beef and cabbage dinner is the most delicious easy recipe you’ll ever eat!” username=”diyadulation”]
I absolutely love corned beef. The first time I had it, I only took some to be polite to the hosts of a St. Patrick’s Day party I attended. I’m so glad I did because 1 bite and I was in love. It is incredible!
If you’ve never tried it, this fool-proof Crock Pot corned beef and cabbage recipe is a fantastic way to give it a try. The corned beef is tender and flavorful and the cabbage melts in your mouth. It’s sure to be your new go-to recipe.
Crock Pot Corned Beef and Cabbage Ingredients
- Corned Beef Brisket
- 1 Head of Cabbage
- 1/4 Cup of Butter or Margarine
- 1/2 Cup Chicken Stock
Step 1
First, rinse your head of cabbage and cut into quarters.
Step 2
Then remove the core from each cabbage quarter.
Step 3
Next, slice each cabbage quarter down the length so that you have small strips of fresh cabbage and set aside in a bowl.
Step 4
Place your corned beef brisket in your Crock Pot, fat side down.
Step 5
Then top the brisket with the seasoning packet included.
Step 6
Next, top the brisket with all of your cut up cabbage slices.
Note:
- This will look like a lot but the cabbage will cook down a lot.
Step 7
Add butter to the top of the cabbage. Don’t worry about mixing it in.
Step 8
Lastly, pour your chicken stock over the top of the cabbage, spreading around where you pour it.
Step 9
Add the lid to your Crock Pot and turn on high heat.
Step 10
Cook for 6 hours on high.
Note:
- Check your corned beef and cabbage 1 hour before serving. If your cabbage is still under-cooked, stir the mixture thoroughly, return the lid, and continue cooking the rest of the time.
This is great on its own but you can also serve it with fried potatoes for crunch or mashed potatoes for creamy. Both will taste delicious but we prefer the crunch of crispy fried potatoes. Carrots are also a great way to add additional vegetables to the meal but we usually skip them.
This Crock Pot corned beef and cabbage dinner is the most delicious and easy recipe you’ll ever eat. Even the kiddos love when we make this dish, which is high praise coming from broccoli Nazis. Even better, this recipe makes 10 servings so you can invite friends and family over for dinner. Or, you can just munch on the leftovers for a couple of days. Don’t worry. It’s just as delicious reheated.
Prep Time
10 minutes
Cook Time
5 hours
Total Time
5 hours 10 minutes
Ingredients
-
Corned Beef Brisket
-
1 Head of Cabbage
-
1/4 Cup of Butter or Margarine
-
1/2 Cup Chicken Stock
Instructions
- First, rinse your head of cabbage and cut into quarters.
- Then remove the core from each cabbage quarter.
- Next, slice each cabbage quarter down the length so that you have small strips of fresh cabbage and set aside in a bowl.
- Place your corned beef brisket in your Crock Pot, fat side down.
- Then top the brisket with the seasoning packet included.
- Next, top the brisket with all of your cut up cabbage slices.
- Add butter to the top of the cabbage. Don’t worry about mixing it in.
- Lastly, pour your chicken stock over the top of the cabbage, spreading around where you pour it.
- Add the lid to your Crock Pot and turn on high heat.
- Cook for 5 hours on high.
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