Begin by removing the corned beef from its packaging and placing it in your slow cooker insert. Make sure to reserve the spice packet provided with the brisket for later.

In a medium measuring cup, combine one can of cola, one tablespoon of molasses, one tablespoon of Dijon mustard, one tablespoon of minced garlic, and the reserved spice packet. Whisk the mixture until well combined and fragrant.

Carefully pour the cola mixture over the corned beef in the slow cooker, ensuring it covers the meat thoroughly.

Cover your slow cooker with its lid and set the heat to high for approximately four hours or low for about eight hours.

Once the cooking time is complete, carefully remove the corned beef from the slow cooker using tongs, letting it drain to avoid excess liquid.

Finally, slice the corned beef against the grain with a sharp knife to create tender pieces ready for serving.