Crispy Slow Cooker Corned Beef

8 servings
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes

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



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

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


  • 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


  • Add corned beef, fat side up, to the slow cooker.
  • Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
  • 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.
  • Cook on low for 8-9 hours.
  • 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.
  • Leave the oven door open a bit so you can look in, this isn't something you can leave unattended.


Calories: 351kcal | Carbohydrates: 3g | Protein: 25g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 2072mg | Potassium: 509mg | Sugar: 3g | Vitamin C: 46.3mg | Calcium: 14mg | Iron: 2.9mg

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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I made this recipe 2 weeks ago when my store had corned beef brisket for .99 a pound never made one before, turned out so good making another one tomorrow. Next time they have it on sale I’m buying more than two. Lol

  2. This recipe and your Guinness one are very similar to how I’ve been making mine for years. I use Guinness instead of water, and don’t bother with the veggies since I know it will be for sandwiches! This year I bought a Ninja Foodi PossibleCooker Pro, since all of my name brand slow cookers only had one temperature, boiling! This one has a small hole in the lid that I can slide in one of my timer temperature probes, which makes it easy to keep track of the temperature. (It also sears, braises, and a bunch of other things too. I don’t get a commission from Ninja.)

    My trick for making the cooked corned beef easy to slice for sandwiches is to double wrap in foil, and weigh it down with a pan with cans in it, or whatever you have to put on it. Store in fridge until ready to use, then slice as thin as you can using a mandolin. Just like the deli!

  3. I made this for St Patricks Day and it was FANTASTIC! Easy to make and absolutely delicious. I served this with Easy Irish Colcannon. That recipe is also available on Pinterest. It too, was delicious and a perfect accompaniment to the corned beef.

    1. Sounds like you had a festive authentic St. Patricks Day Feast! Thanks for the 5 stars Joyce.

  4. I made the recipe and it turned out just perfect. The Corned Beef was tender and juicy. The only problem I had was that I used a 4 lb piece and set the slow cooker on low for 8 1/2 hours. at 6 hours I check the temp and it was already at 190 degrees. Turned off cooled slightly and served the best corned beef.

  5. Best corn beef ever. Made a few weeks ago. Will make again tomorrow
    May only go 8 hrs… a bit dry. But tasted great

  6. I’m making this for the first time…fingers crossed. I took the liberty of replacing the water with some Guinness beer. How could that beer bad for St. Patty’s Day right? We shall see????

  7. Delicious! Will definitely make again. Will use slightly less garlic and brown sugar instead of white sugar.

  8. I make this recipe every single year for St Patrick’s day. I’m not sure why we don’t have it more often as it is amazing! Best corned beef ever!

    1. So glad you enjoyed it! We really enjoy Corned Beef. Head over to the Recipe Index and browse Corned Beef for some of our other recipes!

  9. It seems each year I get a pre-packaged corned beef that doesn’t have fat on the top 🙁 but this recipe is good–I use it every year. I combine all toppings together and spread it like a paste so it makes for a nice shield and fat barrier. I do find that it isn’t crispy at the end of cooking, but putting in the broiler makes a difference. I roast my vegetables separately and I use the cabbage steaks recipe as well. My family loves this recipe!

  10. I need suggestions. My slow cooker isn’t that big so there isn’t much room for veggies after the corned beef is in. I can ad potatoes, but no way cabbage.
    Should I remove the corned beef after it’s done and boil the veggies in the juice?

    I used this recipe last year for just the meat and it was delicious.

  11. I have made this recipe before in the slow cooker and it was great. I need to cook two roasts and my cooker is too small. Any thoughts on how to modify the recipe for oven roasting? thanks.

  12. This is the best corned beef I have ever had! We have been using this recipe several years now, it has so much flavor. We also roast our cabbage, red potatoes and carrots to complete the meal.

  13. I have just tried this recipe.Let me tell you what, I loved the garlic addition and mustard and vinegar just took it to the next level! If you don’t try this simple dish,you’ll never know what you’re missing! Dobbs.

  14. Girl… This recipe is AMAZING!!!
    It didn’t crisp but we didn’t care. The FLAVOR!!! It was absolutely delicious!!
    Definitely how I will prepare my corned beef from now on.
    Thank you!!

    1. Love this recipe and making it again this year. However, I am using a roaster instead of my usual crock pot this year. It has actual temperature settings instead of just low/high/warm. What roaster temperature converts to the”low” from a crock pot?

      1. I have read that “low” is around 200 degrees in a roaster. I haven’t tested this recipe using a roaster.

  15. This was corned beef perfection. The top was crispy, and the meat was so flavorful and fall-apart-tender. It made the best reuben sandwiches ever.

    I did use beer instead of the water, and don’t regret that choice one bit.

    I love that this didn’t include a bunch of soggy veggies! Thanks for this.

    1. No, simply watch the temperature at the thickest part and when it is 165 degrees you are ready to let it rest and then enjoy!

  16. Made this tonight. It was definitely the BEST corned beef I have ever made. It was tender, flavorful and easy to put together. I did add 1 tablespoon more of the pickling mix because what was in the packet seemed skimpy. I’d pretty much given up on making corned beef as it was minimal on flavor or salty. This is my go to recipe from now on. Thanks!

    1. It’s doable but corned beef is a very tough piece of meat and low and long cook times break down the meat to create a tender corned beef.

  17. I’m making this recipe in a couple days. If I cook the corned beef in advance and shred, is there a good way to reheat it? I’m planning to make Reuben Sliders and shred vs slice.

    1. Super glad you enjoyed the Corned Beef using your slow cooker. Easy and Tasty! And thanks Kitchah for the 5 star rating.

  18. Put in Slow Cooker last night for dinner today. The Corned Beef came out perfect. This is a keeper. Thank you for sharing??.

  19. Hands down best corned beef I’ve ever had. Only problem is when some local restaurants have corned beef on their menu I don’t want to eat it because I know it’s not even close to being as good as this recipe lol.

  20. What is in spice packet? When we buy corned beef in New Zealand lt does not come with a spice packet.

    1. You can easily make your own corned beef spice packet by combining any of the following spices: black peppercorns, crushed bay leaves, mustard seeds, coriander seeds, dill seed, cloves, and crushed red pepper flakes. I haven’t developed or tested my own corned beef spice mix recipe but I know what typically is in the mix! Hope that helps in some small way there in New Zealand!

    2. It’s actually just pickling spice. I grab an extra bottle every year to add to what comes in the packet.

  21. The best corned beef I’ve ever had hands down! Amazing recipe. I’ve made this dozens of times and it’s perfect every time

    1. This is the best corned beef recipe EVER! The flavors are amazing and not watered down! I’ve made at least 4x now and it never disappoints. Thank you!!

  22. Oh my goodness! My husband must have complimented me 15 times for making this corned beef recipe! Thank you! I WILL be making this again!!

  23. Made for the 2nd time last night. 9 hrs overnight in slowcooker then 2 min under broiler for added crispiness. Smells absolutely wonderful and the bit I tasted just melted in my mouth. Looking forward to dinner! Thanks Dinner Then Dessert!