Remove the corned beef from packaging and place in the bottom of the slow cooker. Cover with beef broth (or water for a more mild flavor), and top with 2 bay leaves. Cover and cook on LOW heat for 5 hours.
Add in potatoes and carrots around brisket and continue cooking on LOW heat for 3 more hours.
Finally, add in the chopped cabbage on top, cover and continue cooking for an additional 30 minutes on LOW heat. Use tongs and a slotted spoon to remove cabbage, carrots and potatoes from slow cooker. Remove the corned beef and let rest for 5 minutes before slicing. Enjoy!
Sodium levels for this recipe are high because corned beef is brined in a salt mixture to give it it's distinct flavor. You can rinse the beef prior to adding to the slow cooker and use water in place of beef broth to reduce sodium levels further.