Corned Beef and Cabbage

Place the corned beef brisket in the slow cooker, fat side up.

Sprinkle the contents of the included spice packet over the brisket.

Add the bay leaves to the slow cooker.

Arrange the chopped potatoes, baby carrots, and quartered onion around the brisket.

Pour in enough chicken broth to mostly cover the vegetables.

Cover and cook on low for 6 hours or on high for 3 hours.

After the initial cooking time, add the cabbage wedges to the slow cooker. Spoon some of the broth over them.

Cover again and cook for an additional 2 hours on low, or until the cabbage and vegetables are tender.

While the cabbage is cooking, prepare the garlic butter. In a small bowl, combine the melted butter, minced garlic, chopped parsley, and a pinch of salt. Mix well.

Once everything is cooked, remove the corned beef from the slow cooker and let it rest for a few minutes before slicing against the grain.

Arrange the sliced corned beef, potatoes, carrots, and cabbage on a serving platter.

Drizzle the garlic butter sauce over the entire dish and serve immediately.