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Crock-Pot Corned Beef and Cabbage Dinner Recipe
This recipe for slow cooked corned beef and cabbage is a full on meal that is perfect for St. Patrick’s day or any day really when you are craving this delicious meal.
6 Quart Crock-Pot
6.5 Quart Crock-Pot
7 Quart Crock-Pot
Weight Watchers SmartPoints
10 Points (Blue)
10 Ingredients Or Less
Easy Crock-Pot Recipes
5 – 12
5 – 12
each carrot cut into thirds
each onion peeled and quartered
white or red, cut in half if desired
Corned Beef Brisket
with seasoning packet
Freshly Ground Black Pepper
Place carrots, onion and potatoes in a 6 quart or larger slow cooker.
Add corned beef, contents of seasoning packet, salt and pepper.
Add 1 1/2 cups water.
Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours or until the internal temperature reaches 160° F (71° C) on an
instant read meat thermometer
Halfway through the cooking time, add the cabbage wedges to the slow cooker. Pushing them down into the cooking liquid. Recover and continue to cook the remaining time.
Turn the slow cooker off and allow the meat to rest for 1 hour with the lid covered for a more tender corned beef.
There is no Nutrition Label for this recipe yet.