1. In the bowl of the crockpot, go ahead and combine the onion, carrots, celery, and potatoes.
2. Season the corned beef generously with salt, pepper, and pickling spices before serving.
3. Sprinkle thyme and bay leaves over the meat and pour water into the slow cooker dish until it about covers the meat.
4. Cook for 9 to 10 hours on low or 4 to 4½ hours on high, or until meat is tender.
5. Cook on high for a further 45 minutes to an hour, or until cabbage is soft and cooked through.
6. Remove the meat and veggies from the slow cooker and slice them before serving.

Since the remaining drippings from the beef brisket in the crockpot are quite salty, I don’t recommend using them for any form of gravy. The liquid works well with bland veggies like potatoes, carrots, and cabbage because it seasons them. Allspice or celery can be used to provide more flavor.

This slow-cooker version can be finished in 4 to 4½ hours on high, but I recommended you cook it low and slow for 9 to 10 hours. I also recommend putting the meat and potatoes in first and then adding the cabbage just later.

You can watch this video recipe to know how to cook corned beef brisket in a crockpot.