Slow-cooking corned beef breast is so good that you’ll make it much more often than once a year.
Is there anything better than coming home with the smell of a simmering meal in the clay pot? Making corned beef in the slow cooker is so easy that it’s practically done on its own.
Slow Cooker Corned Beef Brisket
Perfectly wet, slicable or crushable, slow-cooking canned breast is possible with just a few minutes of effort. All you have to do is place the corned meat in the cooking pot, sprinkle it with seasonings and add a little water.
Then, simply turn on the slow cooker and wait. Cooking at low temperature for 8 hours produces the most tender and separated forks of corned beef you can hope for.
It’s great in this recipe, and you’ll find a use for leftovers in many others.
“corned meat breast in the cooker – before cooking” />
Not sure how to cook corned meat in the slow cooker? There is no reason to be intimidated. Cooking canned beef breast is no simpler than this clay pot method!
The tender texture and meaty taste of canned beef was always a treat for us as kids and still feels like a special meal to me.
We like to eat our corned meat with Colcannon or roasted potatoes. If you’re lucky enough to have leftover corned beef, you’ll want to reserve a classic Reuben sandwich.
And speaking of Reubens, we love that combination of flavors so much that we turned the famous New York deli sandwich into this Reuben soup.
- Easy canned beef Place the corned beef in the clay pot, with the fat side facing up. (Do not rinse first.) Sprinkle with the spice packet. Add 1 cup of water, or enough to make it about 1/2″ on the side of the roast.
- Simmer for 8 hours, being careful not to overcook or the meat will begin to crumble. (Still delicious, but can’t be cut.) If you’d rather have your corned beef crumble, just cook it some more.
- If desired, add cabbage to the clay pot after about 6 hours of cooking. In the remaining 2 hours of cooking time, the cabbage will soften and cook while absorbing some flavor from the meat.
While you can certainly cook canned beef on its own, we enjoy the traditional pairing of corned beef and cabbage.
If desired, you can add cabbage slices to the clay pot after about 6 hours of cooking. In the remaining 2 hours of cooking time, the cabbage will soften and cook while absorbing some flavor from the meat.
Slow cookers or crockpots are an appliance that I have more than one of. If you’re an avid slow cooker user like me, you might understand the need for more than one. So, let’s talk about my favorites:
first there’s this 6-quart slow cooker that has a locking lid. These simple cooking pots are fantastic for transporting food. Mine has gone everywhere, from shared church meals to barbecues, game nights and Thanksgiving dinners. However, fair warning, these slow cookers become madly hot. Low is closer to a boil than a boil, the warm setting really simmers. So trust me when I say HIGH is tall.
My daily slow cooker is this 8 quart Crockpot. It’s my favorite appliance for cooking large roasts and large batches of chili. Fun fact: Did you know that a full 4-quart kitchen actually cooks more slowly than a half-full 8-quart kitchen?
For just cooking a few pounds of crushed chicken for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I mastered how to hold all the side dishes using these medium-sized round slow cookers.
If you’re not a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart slow cooker, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for the holidays.
With creamy potatoes, tender leftover meat, and salty broth, Corned Beef and Cabbage Stew is another method of using cooked corned beef. I think it’s tasty enough to make it worth baking corned beef the day before just for the chance to make this comforting stew.
Then there’s the hashish I crave more than any other: Corned Beef and Red Potato Hash. This pan-fried recipe is delicious with a fried egg on top or served as is for breakfast, brunch or anytime you need a quick and satisfying meal.
<img src="https://barefeetinthekitchen.com/wp-content/uploads/2025/04/Slow-Cooker-Corned-Beef-BFK-1-pin-photo-683×1024.jpg" alt="
with corned beef and cabbage slices” />