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Place potatoes and carrots in the bottom of the slow cooker. Add the corned beef with fat side up and surround with the cabbage* and onions.
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Sprinkle the seasoning packet over the corned beef.
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Add chicken stock.
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Cover and cook on low for 8-10 hours, or until the corned beef is cooked through and tender. Remove corned beef and slice against the grain for maximum tenderness. Serve with vegetables.
*Alternatively you can add the cabbage when just 1-2 hours of cooking time remain so that it doesn’t get overcooked.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Calories: 445kcal | Carbohydrates: 24g | Protein: 29g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 93mg | Sodium: 2182mg | Potassium: 1123mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7932IU | Vitamin C: 101mg | Calcium: 86mg | Iron: 4mg
