Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3-1/2 lb) (I recommend point cut)
3/4 tsp. crushed red pepper flakes (I leave this out)
1 cup Progresso reduced-sodium chicken broth (or any chicken broth)
1 Tbsp. Worcestershire sauce
1/2 cup sour cream (I use reduced fat)
1 Tbsp. cream-style prepared horseradish
2 Tbsp. chopped fresh parsley

In 5-6 Qt. slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet.
Place beef onion; sprinkle with red pepper flakes.
In small bowl, mix broth & Worcestershire sauce; pour over beef.
Cover & cook on low heat setting 8-9 hours or until beef is tender.
Remove beef & onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

*Recipe from Bettycrocker.com
**I have also added 1/2 head chopped cabbage to this recipe, optional, the last hour or so.
***DO NOT throw out the leftover stock (juice & stuff) in the pot after removing the beef. This makes a great next day soup. Recipe is posted on this site.