Mississippi Slow Cooker Corned Beef and Cabbage
If there’s a dish that feels like a warm hug on a cold day, it’s Mississippi Slow Cooker Corned Beef and Cabbage. This one’s got comfort tucked into every bite. Tender corned beef, cozy cabbage, buttery tang from pepperoncini, and a slow-cooked magic that fills your kitchen with joy.
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 3 lb corned beef brisket with seasoning packet
- 1.5 lb baby potatoes red or yellow
- 4 carrots peeled and thick-cut
- 1 head green cabbage cut into chunky wedges
- 1 packet ranch seasoning
- 1 packet brown gravy mix
- 6 pepperoncini peppers whole
- 4 tbsp butter cut into chunks
Instructions
- Place the corned beef brisket, fat side up, in the slow cooker. Sprinkle the included seasoning packet over the top.
- Arrange the baby potatoes and carrots around the brisket, mostly under the meat.
- Sprinkle ranch seasoning and brown gravy mix over everything. Dot the top of the brisket with butter chunks. Add pepperoncini around the sides.
- Cover and cook on LOW for 7 hours without opening the lid.
- After 7 hours, open the lid and nestle the cabbage wedges on top. Cook for an additional 1–2 hours until everything is tender.
- Remove the brisket and slice against the grain. Serve with vegetables and spoon the broth over the top.
Notes
Don't add extra liquid—corned beef releases enough. Add cabbage only in the last hour to prevent mushiness. Pepperoncini add tang, not heat—don't skip them!