Two five-star rated recipes for preparing corned beef in a Crock-Pot are Corned Beef and Beer and Corned Beef Brisket in Raspberry Vinaigrette, both available on Food.com. Both of these recipes have preparation times of under 10 minutes and take four to 11 hours to cook.
To make Corned Beef and Beer, place 6 peeled and quartered medium-sized potatoes, 1 cup thinly sliced carrot and 1 bay leaf in a Crock-Pot. Place a fat-trimmed brisket on top of the vegetables. A small cabbage, cut into wedges, can also be added on top of the meat. Pour 1 cup of beer over the ingredients. Water can be substituted for beer. Cover and cook on low for nine to 11 hours or on high for four to five hours.
To make Corned Beef Brisket and Raspberry Vinaigrette, slice 1 medium onion and 2 bell peppers into bite-sized pieces. Put into a Crock-Pot with 16 ounces of raspberry vinaigrette dressing and a 3-pound corned beef brisket with the fat removed. Cook on low for eight hours or on high for four hours. While the corned beef is cooking, prepare rice according to the package instructions. Serve the corned beef over rice.