4-Ingredient Slow Cooker Corned Beef Supper RECIPE and Slow Cooker Amish Cabbage/Beef URL at bottom

 1 (12-ounce) whole block canned corned beef, unbroken

1 1/2 pounds potatoes, scrubbed and cut into 1-inch chunks

1 medium onion, sliced or chopped

1 cup low-sodium beef broth or water

Directions

Place the whole block of canned corned beef into the bottom of a 4- to 6-quart slow cooker, keeping it in one solid piece. It should look just like it came out of the can, sitting as a single block in the center of the crock.

Scatter the potato chunks evenly around the corned beef, filling in the spaces along the sides. Add the sliced or chopped onion over the potatoes and around the meat.

Pour the beef broth (or water) gently around the edges of the corned beef, over the potatoes and onions, trying not to break up the meat block. You want the liquid mostly around the vegetables so they cook up tender and flavorful.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and the onions are soft. The corned beef will have softened and released its seasoning into the broth.

Once cooked, use a large spoon or fork to gently break the corned beef into big, rustic chunks, stirring it together lightly with the potatoes and onions right in the slow cooker. Taste and add a little salt and black pepper if needed, keeping in mind that canned corned beef is already salty.

Serve the corned beef, potatoes, and onions hot, with some of the cooking juices spooned over the top.

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