Crockpot Corned Beef and Creamer Potatoes

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Crockpot Corned Beef and Creamer Potatoes. Linda Larsen
Ratings (8)
  • Total: 11 hrs 15 mins
  • Prep: 15 mins
  • Cook: 11 hrs
  • Yield: Serves 6-8
Nutritional Guidelines (per serving)
897 Calories
37g Fat
47g Carbs
89g Protein
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Nutrition Facts
Servings: Serves 6-8
Amount per serving
Calories 897
% Daily Value*
Total Fat 37g 48%
Saturated Fat 14g 72%
Cholesterol 272mg 91%
Sodium 280mg 12%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 10%
Protein 89g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Corned Beef and Creamer Potatoes is a fabulously easy recipe to celebrate St. Patrick's Day. This twist on the classic Corned Beef and Cabbage is a nice change of pace. And because this is a slow cooker recipe it's so easy on you!

The beef, potatoes, onions, and garlic cook to perfection in the slow cooker. Creamer potatoes are small and white, with thin skins. They become very creamy when cooked; thus their name! Just add peas, perhaps a nice green salad tossed with some grape tomatoes, and some homemade Irish Soda Bread for a complete and wonderful meal. 

Ingredients

  • 2 pounds creamer potatoes
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 5 pounds corned beef brisket with seasoning packet
  • 1 cup chicken broth
  • 1 cup water
  • 1/3 cup brown sugar
  • 3 tablespoons vinegar
  • 1/3 cup honey mustard

Steps to Make It

Wash the potatoes gently; leave them whole. Place in 5 quart slow cooker with the onions and garlic. Top the vegetables with the corned beef and sprinkle with the seasoning packet from the corned beef. Pour the chicken broth over all.

In a small microwave-safe bowl, combine the water, brown sugar, and vinegar. Microwave on high for 1 minute or until the sugar dissolves. Stir and pour into the slow cooker. Spread the mustard over the beef.

Cover and cook on low for 10 to 12 hours or until the beef is very tender.

Slice the beef to serve; scoop out the vegetables with a slotted spoon and serve with the beef. You can save the liquid and freeze it for next year, or discard it. It's also good to use in soups, but it's a bit salty, so use your own judgement.