Slow Cooker Corned Beef: Tender, Flavorful, and Effortless

Prepare the corned beef: Remove the corned beef brisket from its packaging and rinse it under cold water to remove any excess salt. Place the brisket in the bottom of the slow cooker.
Season the meat: Sprinkle the seasoning packet over the brisket. Add the black peppercorns, onion, and smashed garlic to the slow cooker. Place the bay leaf and dried thyme on top.
Add the liquid: Pour the beef broth or water into the slow cooker, ensuring the liquid covers about halfway up the brisket.
Cook the corned beef: Cover and cook on low for 8-9 hours, or until the meat is tender and easily shreds with a fork.
Add vegetables: About 1.5 hours before the corned beef is done, add the carrots and potatoes to the slow cooker. During the last 30 minutes of cooking, add the cabbage wedges, arranging them around the brisket.
Serve: Once the corned beef is tender, remove it from the slow cooker and let it rest for 10-15 minutes before slicing against the grain. Serve with the vegetables and drizzle with a little Dijon mustard, if desired.
Serving and Storage Tips: