Slow Cooker Corned Beef and Cabbage Soup Recipe

Add the chicken stock, beef, corned beef, potatoes, carrots, celery, onion, cabbage, bay leaf, salt, and black pepper to a large slow cooker bowl, then toss to combine.

Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, or until the beef is tender and shreds easily.

Transfer the beef chunks from the stew to a separate plate, then use two forks to shred it into bite-sized pieces.

Return the beef to the stew, then stir to combine.

Season with additional salt and pepper to taste, then remove the bay leaf.

Serve warm, garnished with fresh parsley, and enjoy!