Hi Sue, Cooking corned beef in the slow cooker is not all that different than regular cooking--it just takes longer! Here’s how to adapt my recipe, St. Pat’s Corned Beef & Cabbage: In Step 1, put the vegetables in the slow cooker, then place the beef on top of them. Use only enough water to just barely cover the beef. Cover and cook the beef and veggies on HIGH for about 30 minutes, then on LOW for 10 to 11 hours. In Step 3, cook the leeks, cabbage and only about 3/4 cup of the broth in the covered slow cooker on HIGH for about 30 minutes, or until tender. In Step 4, you can’t use the slow-cooker because the glaze won’t set correctly. So bake the beef with the glaze in the oven for 15 minutes as the recipe directs.