Use a 6-quart slow cooker. Unwrap the corned beef and remove the seasoning packet. Trim as much of the fat from the meat as you can using a sharp knife or poultry shears. Place the corned beef into a colander and run cold water over the meat for a few minutes to wash away excess salt.
In a small bowl, make a paste of the honey, brown sugar, mustard, and cloves. Rub this mixture on all sides of the meat. Place the meat into your slow cooker and cover. Cook on low for 8-10 hours or until the meat pulls apart easily with a fork. Let sit for 15-20 minutes before slicing.
I prefer to cook my vegetables separately, but if you’d like everything in one pot, feel free to add quartered red potatoes, carrot chunks, and cabbage wedges around the meat. No need to add additional liquid.