My husband likes to make a big traditional corned beef and cabbage meal every year around St. Patrick’s Day. Aldi sells all the components, from corned beef to potatoes to carrots to cabbage. But making that meal can take a long time and, for us, it requires babysitting a simmering kettle on the stove top all afternoon. This year, I decided to make our St. Patrick’s Day meal a different way: in the slow cooker.
Making corned beef and cabbage in the slow cooker still takes time, but it’s more “set it and forget it” than the stove top method. That makes it ideal for working families or people with busy schedules because you can come home in the evening to a ready-made, delicious dinner.
There are all kinds of recipes online for how to make corned beef and cabbage in a Crock Pot, including some recipes that call for novel ingredients. I kept it simple and stuck with the basic ingredients we always use: corned beef with a spice packet, potatoes, carrots, and cabbage.
The ingredient amounts below can vary a bit, depending on the size of your beef brisket. You can easily alter the amount of carrots, potatoes, and cabbage if you favor certain veggies or dislike others. I eyeballed ingredient amounts, adding veggies until it looked like the right balance, which is the same way I usually make pot roast in the slow cooker as well. You can’t go wrong with a good cut of meat and plenty of tender slow-cooked vegetables.
Our corned beef and cabbage turned out great, and I would definitely make it in my Crock Pot again because it was so easy.
Read on to learn how to make corned beef and cabbage in the slow cooker using ingredients from Aldi.
Corned Beef and Cabbage in the Slow Cooker
- 2.5 to 3.5 pounds of Cattlemen’s Ranch Corned Beef Brisket with spice packet (I used 2.75 pounds)
- 1.5 pounds of small whole potatoes such as red or honey gold (I used honey gold)
- 5-6 carrots, peeled and cut into chunks
- 4 cups water
- 1 head of cabbage, diced
In a 6- or 7-quart slow cooker, place the corned beef and spice packet. Add potatoes and carrots. Pour in the water, cover, and cook on low for 7-9 hours or until beef, potatoes, and carrots are tender. Add diced cabbage and cook for one more hour.
After cooking, you may want to carefully pull the beef from the slow cooker, place it on a cutting board, and slice it to make for easier serving (if not, you just have to chop at the beef a bit with a serving spoon to get individual servings). Then return the meat to the slow cooker and serve everything.
Serves about six people.