Slow Cooker Corned Beef and Cabbage Soup

St. Patrick’s Day is a high holy day in our house.  We have always celebrated the Irish holiday with a traditional boiled corned beef and cabbage dinner around the kitchen table.  A desire to shake up how I was going to prepare the Irish feast this year lead me to tweak my recipe.  I enlisted a tried and true kitchen appliance to do most of the work for my Slow Cooker Corned Beef and Cabbage Soup.

Even though corned beef and cabbage is synonymous with St. Patrick’s Day, it is more of an American meal than an Irish one.  In the 19th century, many Irish Americans prepared economical meals.  Corned beef was relatively inexpensive as were potatoes, carrots, and cabbage.  The resulting boiled dinner became an Irish custom with the immigrants and the traditional dinner served to celebrate St. Patrick’s Day.

With St. Patrick’s Day falling on a Thursday this year, I will be cooking for a personal chef client during the day.  That does not leave much time at home for a lengthy cooking stovetop version that is required for tender corned beef.  That’s where the slow cooker comes to the rescue.  It is ideal piece of kitchen equipment to do the work for me.  The long, slow simmer can go on unattended and yield a delicious dinner in the process.

I made a few changes to my usual corned beef and cabbage dinner recipe to result in a chunky soup.  Carrots, onions, potatoes, and cabbage are diced and added to the crock of the slow cooker along with chunks of corned beef (including the little spice packet it comes with), sauerkraut, and chicken stock.  Make sure to use the low sodium version of the stock as corned beef is a salty cut of beef on its own.

After a day of cooking on low, the resulting soup is loaded with all the flavor of a favorite St. Patrick’s Day dinner.  The big batch yields 3 quarts.  There is enough to serve when celebrating everything Irish on March 17th and also in the days to come.

Slow Cooker Corned Beef and Cabbage Soup
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 3 qts.
  • 1 ¾ pounds of corned beef, trimmed of fat and cut in 2 inch chunks
  • 1 medium onion, diced, about 1 cup
  • 4 carrots, diced, about 2 cups
  • 1 ½ pounds small red and white potatoes, cut in 1 inch pieces
  • ½ head of a small green cabbage, cut in 2-inch pieces, about 3 cups
  • 1 cup sauerkraut
  • 4 cups low sodium chicken stock
  • 1 cup water
  • 3 tablespoons chopped fresh parsley
  1. Add all the ingredients except the parsley to a slow cooker and stir to combine. Cover and cook on high for 4 to 4 ½ hours or on low for 7 to 8 hours or until the corned beef shreds easily and the vegetables are tender.
  2. Remove the pieces of corned beef from the slow cooker and shred into bite-sized pieces. Return the beef to the soup and stir to combine. Stir in chopped fresh parsley and serve.
Recipe by Amy Casey

© 2016 amycaseycooks


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