Crispy Slow Cooker Corned Beef

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Crispy Slow Cooker Corned Beef with perfectly juicy slices of beef and crispy crust this is the only corned beef recipe you’ll ever use!

We’re getting all of our St. Patrick’s Day recipe ready to go, and this year we’re serving Roasted Cabbage Steaks (these are AMAZING as leftovers in my Cabbage Soup), Roasted Carrots, and Scalloped Potatoes and we’re using leftovers in our Corned Beef Hash!


Corned Beef

Crispy Slow Cooker Corned Beef has been a dish we make year round since we bought our deep freezer. Why you ask? Because since I had the ability to stock up during the “season” we now enjoy corned beef dinners and sandwiches all year long. You can serve this slow cooker version of this Irish-American classic with carrots, cabbage, or potatoes for St. Patrick’s Day.

The magic of the Crispy Slow Cooker Corned Beef is in the liquids. I normally say don’t add any liquid, but in this case the vinegar and the bay leaf need a helping hand. The little bit of water you’re using is a vehicle for your bay leaf and vinegar to help flavor the meat. This recipe needs a total time of 9-10 hours, so I recommend setting this up in the crock pot in the morning if you’re having it for dinner that night.


It is definitely possible to overcook any beef in the crock pot, resulting in a cut of beef that is bordering too soft. This recipe calls for cooking on low for 9-10 hours. I would try to stick with this cooking time. I also like to keep the slow cooker on low so the brisket has more time to cook, making it tender and juicy. You could try cooking this for a shorter time on high if you’re pressed for time.


You can rinse corned beef, but it’s not a requirement. Rinsing the brisket removes any excess salt from the meat, resulting in a more mild flavor. Or you can put the beef in the crock pot without rinsing at all.


You can buy pre-brined corned beef, or get a brisket and add the seasoning to the corned beef yourself. I like to go with a round cut of brisket in the slow cooker, because it holds its shape better than a point cut and shrinks less in the pot, which is better if you have people over for St. Patricks day. But due to the point cut having more fat, it can turn out more tender than round cut. It’s a personal choice, because in the end both are used for this dish.


For food safety, you want to make sure your beef is cooked to at least 145 degrees F. Use a meat thermometer to check the temperature. There shouldn’t be an issue if you cook the beef for the entire time.

Crispy Corned Beef

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You can store leftover crock pot corned beef in the refrigerator in an airtight container for 2-3 days. Honestly, this usually doesn’t last past the second day at my house. You can also freeze your beef brisket with your favorite cabbage recipe for several months.

Slow Cooker Corned Beef


  • You can fill the slow cooker up with water for a more traditional corned beef, but keep in mine that the texture of the dish will not get crispy if it’s completely covered in liquid.
  • You can add cabbage, sliced carrots, onions, and potatoes to the slow cooker when there’s about 2 hours left in the cooking time. The liquid from the corned beef will add a ton of flavor to the vegetables.
  • This may look like a lot of spices, but crock pot corned beef gets its signature flavor from this so don’t worry, go ahead and use the seasoning packet as direction on your beef brisket.
  • If your corned beef or beef brisket is too fatty, you can cut some of it off before placing in the crock pot. But leave a little bit, as this adds a lot of flavor to the dish.
  • If you need more cabbage recipes try my Stuffed Cabbage Casserole, or Stuffed Cabbage Sloppy Joes! Or mix shredded cabbage together with mashed potatoes for a basic colcannon.
  • In the morning shred leftover beef together with cabbage and potatoes to make Corned Beef Hash.
  • I don’t recommend using the leftover drippings from the beef brisket in the slow cooker for any kind of gravy, because it will be really salty. Cooking bland vegetables, like potatoes, carrots, and cabbage, work well with this water because it will season them. Add some more flavor with allspice or celery.
  • Serve your slow cooker corned beef recipe with horseradish or dijon mustard (you can also roast potatoes with dijon like these Dijon Roasted Potatoes) on St. Patrick’s Day!

Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!

Tools Used in making this Slow Cooker Corned Beef:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is more open.

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Crispy Slow Cooker Corned Beef

5 from 72 votes
  • Yield: 8 servings
  • Prep Time: 5 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 5 minutes
  • Course: Main Dish
  • Cuisine: Irish
  • Author: Sabrina Snyder
Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!


  • 3 pounds corned beef , with packet
  • 1 cups water , maybe less depending on size of slow cooker
  • 3 cloves garlic , minced
  • 1 bay leaf
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon ground black pepper


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add corned beef, fat side up, to the slow cooker.
  2. Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
  3. Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.
  4. Cook on low for 8-9 hours.

  5. If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) for 1-2 minutes.

  6. Leave the oven door open a bit so you can look in, this isn't something you can leave unattended.

Nutrition Information

Yield: 8 servings, Amount per serving: 351 calories, Calories: 351g, Carbohydrates: 3g, Protein: 25g, Fat: 25g, Saturated Fat: 8g, Cholesterol: 91mg, Sodium: 2072mg, Potassium: 509mg, Sugar: 3g, Vitamin C: 46.3g, Calcium: 14g, Iron: 2.9g

All images and text © for Dinner, then Dessert.

Keywords: corned beef, Crispy Slow Cooker Corned Beef

Crispy Slow Cooker Corned Beef


Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!
Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker!

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  1. This is the absolute best corned beef recipe EVER!!!! So good that I made it last week and had to double back and make it again tonight! I don’t have a slow cooker so I cooked in the oven on 325 for 5hrs (4.5lb flat cut corned beef) the only thing I did differently was used Vernors (ginger ale) in the place of water. So tender and juicy. So flavorful and delicious.

  2. Sabrina,
    This was one of the best corned beefs I have made in many, many years. I always buy the Moseley corned beefs because I thought they were the best but the most expensive.
    With your recipe in hand, I bought a corned beef, that with coupon came to $1.65 a lb. as opposed to $3.99 a lb. The inexpensive corned beef was delicious. I bought the brisket cut and the only change I made was using brown sugar instead of regular sugar. My guests (especially, my son) raved about it. Sabrina, I don’t know how you do it but this is the fifth recipe I have used from your collection and I couldn’t pick the best. They all were the best. Next, I am going to make your corned beef hash. Thank you, for teaching an old dog some new tricks.

  3. Fantastic recipe! It was tender & moist. I will use this recipe from now on. I received so many compliments on it. Thank you!

  4. Amazing method and spices. I did cook less than listed. I switched it to warm once the roast hit 140 Deg. 7:45. then crisped it on the broiler.

  5. Made this today. Only sub was half can of bud light for water. This was the best corned beef I’ve ever eaten! Highly recommend this recipe.

  6. Sabrina, Wow, this was fabulous and my first time making corned beef. After it was cooked in the crockpot I broiled it briefly on both sides. I followed the directions exactly, but my crockpot is a small one, so put in hot water as needed to not cover the meat. I also used all the juices that were packed with the corned beef, next time I will pour a little of it out, 1/3? Due to the salt. The flavor is great. And I saved your recipe. Thank you. Michael

  7. This is always sooo delicious. I’m making it again and this time I’m out of Cider vinegar. Should I replace it with something? If so, what? I have regular white vinegar, would that work?

    1. White wine vinegar or rice vinegar would be my first choices. If you want to use plain white vinegar, I would give it a splash of lemon juice since it doesn’t have much flavor apart from the acidity. I’m so glad you love the recipe so much!

  8. I am making this for the first time today. Don’t want the vegetables, onions, potatoes and carrots to get mushy. How long should they cook in slow cooker with beef brisket? Thanks

  9. What if I do not have a slow cooker? Can I put this in my dutch oven and bake? If so what would recommend for timing and temp on a 3lb corned beef?

    Thank you!

    1. Bring it all to a boil on the stove top and then place in the oven at 300 degrees for about 3 hours and 45 minutes. Enjoy!

  10. Hi! If the corned beef I bought is already garnished with the seasoning, do I need to add the seasoning you have listed?
    And can I cook 2, 4 -pound corn beefs in the same slow cooker? Thank you so much in advance 🙂

    1. If it’s already seasoned, you’ll just skip adding the “packet” part (which is the seasoning). If you’re cooking two, I would suggest using 2 slow cookers as to not overcrowd them during the cooking process. Enjoy!

  11. Sounds like an awesome recipe, so it’s literally in the pot right now (first time making a corned beef). I do have a question though, many other recipes suggest adding potatoes and carrots after the first 4 hours of cooking and then add cabbage when there’s an hour left. By omitting these veggies, is that what helps make it crispy? I think, we as a family, would prefer the crispiness over the veggies.

  12. I love this this recipe, I’ve made it several times. Comes out great everytime! I have omitted the vinegar & bay leaf before just because I didn’t have any hand. Still came out so good. I’m gonna make it today and because I didn’t start it early, I’m gonna cook it on high for 4 hrs. I’ve done it before on high and taste great.

    1. This corned beef is soooo delicious!! My family is very picky when it comes to their corned beef and my mom said it’s the best corned beef she’s ever had! She wants me to make it every year now!! I ended up cooking it on high for about 4 hours and then broiled it and it turned out absolutely amazing. Thank you for the awesome recipe and all the tips!

  13. I make this ALL the time in my house. This year for St Pattys day, I’m having family over for Reubans! Do you think i can slice the meat and keep it warm in the oven in advance?

    1. You’ll want to add your own seasonings then. They also make a pre-made mix in the grocery aisle where you find other seasonings if you want to make it even easier on yourself. Enjoy!

  14. Question;

    when you say fill with water 25% the way up to the top — just to be clear – that means that 75% of the Corned Beef will NOT be covered by water, yes?

    1. I’ve not tested it in one yet so I’m not comfortable giving a recommendation. You could probably find a recipe online with similar ingredients and use that as a guideline. Good luck!

        1. Sorry but I don’t have a recipe for it. Mine always comes with a packet. You might be able to find exact measurements online. Good luck!

          1. I can buy pickling spice at my local grocery store which has the same ingredients that the packet does. I buy my corned beef round at my butcher shop so I have to add my own spices. I just found you when looking online for a new recipe. I’m trying it now. It smells sooooo good.

  15. 5 stars even with some tweaks I made. I made this recipe but was pressed for time so I made it on high for 4 hours. I also wanted a lower sugar version so I substituted the sugar with puyre organic all purpose stevia sweetener. It turned out delicious!

    This was the first time I ever made a corned beef and I want to give some warning to first timers. When you take the corned beef out of the package, it’s in a slimy substance, not just watery liquid like I thought. I poured all the liquid in the crockpot with the chunk of meat. The spice pack with the meat was stuck to the meat and covered in the slime so opening it was a little messy too. Once that was all done and I rubbed all the ingredients on, then the messy part is over until you take it out of the crockpot. Then you have to scrape the fat off with a fork (or at least that’s how I did it). From the size you start with uncooked to what you have left in the end, the roast is easily less than half the original size. Ours fed four total.

    I’ll be making this again and feel better about it next time now that I know what to expect!

  16. Hi Sabrina,

    How long would I could a 4 3/4 pound salt beef for? Still for 8-9 Hours or should I cook it for longer (3 hours per pound). Thanks!

  17. I tried the recipe. Turned out awesome….and so easy.
    Cooked around eight hours on low then broiled to crisp it up.

    Making again right now. Thanks so much for sharing ?

  18. Can I buy the brisket, find the seasonings to “corn the beef” and follow your recipe all in one instance? Or do I need to do a separate receipt for the corned part?

  19. I have a 12# brisket that I’m applying this method to, except I don’t have a crock-pot big enough, so will be cooking it in the oven. How would you convert it?
    Thanks in advance!
    ps- I already did this last March, but don’t remember how hot/long I did it!

    1. I would cook at 350 degrees for about 60 minutes per pound, or until it reaches 145 degrees internal temp. Make sure to tent the beef with foil. Bake 1/2 the cooking time uncovered and then the rest of the time with the foil tented around it. Hope this helps!

  20. It
    looks so good. I make homemade kraut so the sodium will be a lot less. 40mg sodium compared to store bought 240mg. At least you save that much. I got to fix this asap. Thank you so much f or all of your wonderful recipes,

    1. If you cook on high, the cook time is going to be about half. If you add frozen meat, there is going to be extra liquid and the cook time will be longer.

  21. Hola buenas tardes donde compro esa carne en conserva, con paquete, soy de la Ciudad de México, y gracias por compartir tantas recetas deliciosas

  22. This is the best corn beef recipe I have found! This is my 3rd time making it. I have always just boiled mine. Wow, have you upped my corned beef game! Thanks!

      1. I have a 10# corned beef that when bought was already seasoned via injection. Do I need to add anything else? I’m going to cook it in a crock pot. How long should I let it cook?

  23. Best corned beef I have ever put in my mouth! I can’t say my slow cooker made it crispy; but there was a definite kind of crust on the top. This is my new go to recipe; just wish it was easier to find corned beef more year round.

  24. Hi! I’m Lauren. This recipe looks divine! I’m from the UK and really want to make it but I’m having issues understanding what a joint of corned beef is. I can buy brisket but it doesn’t come with seasoning but over here you can’t buy corned beef unless it’s in a can! Nor do I understand what it actually is, raw meat that’s brined or is it already cooked?

    Any help is appreciated. Thanks!

    1. I’m so excited that you’re wanting to give this a try! Corned beef is a brisket that has been salt cured. If you aren’t able to get the seasoning packet, you can make your own using peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg and mustard seed. Hope this helps clear things up.

      1. Hi could you advise how much of each spice is needed to make the seasoning? That would be great! Might just make it up and hope for the best for tonight’s dinner!

  25. Awesome recipe! First time in a slow cooker. Normally I would just cook it in a pot on the stove. This was very easy and super delish! Five stars indeed. I added carrots potato’s and cabbage very tender and flavorful. To me its all about flavor and when people enjoy your cooking it’s the best! I had lot’s of compliments on this bravo! Thank you!

  26. Hello! I just bought a corned beef brisket amd I’m planning on following your recipe. Would it be possible for you to tell me about how salty the corned beef you usually use is? The package on mine said it is 760mg for a 4 oz serving and I’d like to try to figure out if i should rinse beforehand. Thanks!

    1. I’m not sure what mine stated but you could always just rinse it off a few times before cooking just to be safe. Hope this helps!

      1. I’ve never heard of the the packets either. I’m vegetarian but I am cooking for a friend. so I won’t be able to taste test. Can you give me the measurements I should use for each of mustard seed, allspice, bay leaf, salt and pepper? It would be greatly appreciated!!