Get out your slow cookers, this one is a snap!

Corned Beef and Cabbage
1 medium onion, cut into wedges
4 medium potatoes, peeled and quartered (or 2 cans of cooked peeled whole potatoes)
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2 – 1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in a 5 quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8 to 9 hours or until meat and vegetables are tender. Remove bay leaf before serving