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+ servings
Brisket out of slow cooker sliced
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5 from 6 votes

Lazy Slow Cooker Brisket

The easy and delicious way to make a slow cooked brisket that will please everyone.  
Prep Time20 mins
Cook Time10 hrs
Allow to rest for 15 minutes, slice and return to pot with sauce1 hr 30 mins
Total Time11 hrs 50 mins
Course: Brunch, dinner, Salad
Cuisine: fusion
Keyword: brisket, crockpot brisket, slowcooker brisket
Servings: 6 oz
Calories: 842kcal


  • 6 qt or larger slow cooker
  • Knife and cutting board
  • slow cooker liner or aluminum foil
  • electric knife


  • 1 large brisket the one shown was just over 6lbs
  • 1 small onion, chopped
  • 5 cloves garlic, minced I used roasted, but raw is fine too
  • 16 oz French salad dressing of choice I prefer to use one of the darker colored dressings
  • water
  • 1 packet onion soup mix


  • Optional first step:
    For a leaner finished product, trim fat 
  • Either place slow cooker liner in pot OR line pot with foil sheet large enough to ultimately fold over the entire piece of meat (if you prefer not to use a liner)
  • Sprinkle chopped onions and garlic on bottom of pot.
  • Place brisket in pot.  Don't worry if it doesn't fit in nicely.  Just stuff it in there.  It will shrink as it cooks.   The 6 lb brisket shown was cooked in a 6qt Crock-Pot.
  • Pour French dressing over brisket using the whole bottle
  • Fill the empty dressing bottle about half way with water and give it a good shake.  Pour the contents over the brisket.  Between the water and the dressing, the brisket should be completely covered.  
  • Sprinkle packet of onion soup mix over top of the dressing.
  • Close up plastic liner OR fold foil over brisket until it is fully wrapped.  This not only helps with the cooking process, but it allows you the option of adding an additional item to cook, such as potatoes or vegetables.  
  • Cook 8-10 hours on low.  
  • Remove from pot and allow to rest for about 15 minutes
  • Slice brisket against the grain using an electric knife
  • Return sliced brisket to pot and allow to cook on low for another hour or until serving.  


This item freezes really well and I almost always make it in advance and freeze it.  If you plan to freeze it, you do not need to cook for another hour after slicing.  Freeze the meat together with sauce from the pot.  I usually freeze in whatever container I plan to use to serve it.  Make sure it is an oven safe container so you can go right from freezer to oven when you are ready to heat it up!


Calories: 842kcal | Carbohydrates: 18g | Protein: 64g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Cholesterol: 187mg | Sodium: 1407mg | Potassium: 1123mg | Fiber: 1g | Sugar: 13g | Vitamin A: 352IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 7mg