Slow Cooker Crockpot Corned Beef and Cabbage Soup Recipe

In honor of St. Patrick’s Day, we’ve got a great slow cooker soup for you today!

Corned beef and cabbage soup with golden potatoes, onions, carrots, celery, and garlic cooked in a Crockpot slow cooker.

Grab the recipe below!

Slow Cooker Crockpot Corned Beef and Cabbage Soup

Yield: 8 servings

Corned beef and cabbage soup with golden potatoes, onions, carrots, celery, and garlic cooked in a Crockpot slow cooker.

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Ingredients

• 1 1/2 pounds of corned beef brisket and seasoning packet
• 5-6 small golden potatoes - peeled and cut into 1 inch pieces
• 1 medium yellow or white onion - peeled and diced
• 3-4 carrot stalks - peeled and diced
• 2-3 celery stalks - diced
• 1 head green cabbage - shredded
• 3 garlic cloves - minced
• 1 bay leaf
• 48 oz. chicken stock
• Salt and pepper to taste
• Parsley finely chopped, to garnish

Instructions 

• Place the corned beef into the bottom of the crockpot. Sprinkle the seasoning packet on top.  Add the rest of the ingredients and stir to combine.
• Cover and cook for 8 hours on low (or 4 hours on high).
• Remove the corn beef and place on a cutting board. Cut off any remaining fat and shred with 2 forks.  Place the shredded meat back into the crockpot.
• Cook for an additional 20 minutes.  Add salt and pepper, to taste and sprinkle with parsley.

So yummy!

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