Why These Slow Cooker Reuben Sandwiches Hit Different
The corned beef comes out so tender it practically falls apart when you touch it. That tangy sauerkraut mixed with the creamy Thousand Island dressing creates this perfect balance.
I threw this together one Sunday before a Broncos game, and it was gone by halftime.
✅ Hands-off cooking while you work or watch the game
✅ Corned beef that’s fall-apart tender every time
✅ Perfect game day food for feeding a crowd
✅ Keeps warm in the Crock Pot for hours
✅ Way easier than making individual sandwiches
The best part? You can prep everything in like 10 minutes, then forget about it. Let’s get into what you need.
What Goes Into These Slow Cooker Reubens
The beauty of this recipe is how simple the ingredient list is. You’re looking at five main components, and most of them you can grab at King Soopers on your way home.
✔ Corned beef brisket : thepre-seasoned kind in the vacuum pack works perfectly
✔ Sauerkraut : get the refrigerated stuff, not canned, for better texture and flavor
✔ Thousand Island dressing : this is what makes it a true deli-style sandwich
✔ Swiss cheese : the real deal, not American, for that nutty flavor
✔ Pumpernickel rye bread : toasted until golden and slightly crispy
Honestly, the hardest part is remembering to buy the rye bread. Everything else is pretty standard.
How to Make Slow Cooker Reuben Sandwiches (The Easy Way)
Listen, if you can layer ingredients, you can make this. The Crock Pot does all the heavy lifting while you’re doing literally anything else.
- Place the corned beef brisket in your Slow Cooker, fat side up
- Drain the sauerkraut well and spread it over the meat
- Set your Crock Pot to LOW and let it cook for 8 hours
- Shred or slice the corned beef right in the Slow Cooker
- Toast your rye bread slices until they’re golden
- Build your sandwiches with meat, kraut, Thousand Island, and Swiss cheese
- Toast the assembled sandwiches on a buttered griddle until the cheese melts
Now here’s where you can really make this your own.
Ways to Switch Up Your Slow Cooker Reuben Sandwiches
Rachel’s Lighter Version
She likes to swap out half the Thousand Island for plain Greek yogurt mixed with a little ketchup and relish. Cuts the calories but keeps that tangy flavor. The kids can’t even tell the difference, which says something because Noah notices everything.
Slider Buns Game Day Style
When we’re feeding a crowd for football, I use Hawaiian slider buns instead of full rye bread slices. Way easier to manage when you’re juggling a plate and a beer. Plus, you can pop a whole tray in the oven at once to melt the cheese. Total game-changer for potlucks. Same goes for crock pot Italian beef sandwiches.
Irish Pub Reuben
Add some caraway seeds to the sauerkraut before cooking, and use Russian dressing instead of Thousand Island. Gives it more of that authentic deli taste. I tried this after my buddy Sean told me about it, and honestly, it’s pretty fantastic.
Still figuring out what to serve with these? I’ve got some solid ideas.
What to Serve with Slow Cooker Reuben Sandwiches
Classic Dill Pickle Spears
You need something sharp and crunchy to cut through all that richness. I just grab a jar of Claussen pickles and call it done. Noah eats more pickles than sandwich sometimes.
Crispy Kettle Chips
Not gonna lie, I’m a sucker for salt and vinegar chips with these. The crunch factor is important. Rachel prefers regular, Bennett just smashes them everywhere. Either way, chips are non-negotiable. Or set out slow cooker reuben dip for snacking.
Simple Coleslaw
If you want to add some freshness, a basic coleslaw works great. I do mine with just cabbage, a little mayo, vinegar, and sugar. Takes five minutes and balances out the heavy sandwich situation.
After the game, you’ll probably have leftovers. Here’s what to do with them.
Keeping Your Slow Cooker Reubens Fresh
The corned beef stays good for days if you store it right, which is perfect for meal prep or when you make too much for Sunday dinner.
Storage
- At room temperature: Don’t leave it out more than 2 hours, especially the assembled sandwiches
- In the fridge: Store the shredded corned beef and sauerkraut in an airtight container for up to 4 days
- In the freezer: The meat freezes well for up to 3 months; just skip freezing the sauerkraut and cheese
Reheating
Keep your Crock Pot on LOW with a little beef broth added to keep the meat moist. If you’re reheating individual sandwiches, a quick toast in a skillet works better than the microwave. Cover with a lid so the cheese melts evenly without drying out the bread.
Anti-waste tip
Leftover corned beef makes killer breakfast hash. Just dice it up with some potatoes and onions, fry it all in a pan, and top with a fried egg. Bennett actually ate his vegetables when I did this.
Got questions? Yeah, I figured.
Questions About Slow Cooker Reuben Sandwiches
The first time I made these, I had the same doubts everyone does about whether you really toast them after slow cooking the meat.
Do you toast reubens after slow cooking corned beef?
Yes, toast the assembled sandwiches on a buttered griddle for 2-3 minutes per side. This melts the cheese and crisps the bread perfectly.
Can I use Russian dressing instead of Thousand Island for Slow Cooker reubens?
Absolutely. Russian dressing is more traditional and has a spicier kick. I switch between both depending on what’s in the fridge.
How do you keep reuben sandwiches warm in a crock pot for a party?
Keep the shredded corned beef and sauerkraut in the Crock Pot on WARM setting. Let guests build and toast their own sandwiches as needed.
Why did my Slow Cooker corned beef turn out tough?
Happened to me too. You probably cooked it on HIGH or didn’t give it enough time. Always use LOW for 8 hours minimum for tender meat.
The Full Slow Cooker Reuben Sandwiches Recipe
These Slow Cooker reuben sandwiches with sauerkraut and Swiss turn out perfect every single time. The meat gets so tender it melts in your mouth, and your kitchen smells like a New York deli all day.
Slow Cooker Reuben Sandwiches
Equipment
- 6-quart Crock Pot or slow cooker
- Large skillet or griddle
- tongs
- Sharp knife
Ingredients
- 1 package corned beef brisket (2 to 3 pounds, with seasoning packet if included)
- 1 package chilled sauerkraut (2 pounds, drained well)
- 1 cup Thousand Island dressing
- 8 slices Swiss cheese (1 ounce each)
- 16 slices pumpernickel rye bread
- 2 tablespoons butter (for toasting)
Instructions
- Remove the corned beef from the package and place it fat side up in your slow cooker. If there’s a seasoning packet, sprinkle it over the meat.
- Drain the sauerkraut thoroughly by pressing it in a colander to remove excess liquid. Spread the sauerkraut evenly over the corned beef.
- Cover and cook on LOW for 8 hours until the meat is fork-tender and shreds easily. Don’t lift the lid during the first 6 hours.
- Transfer the corned beef to a cutting board and shred it with two forks, or slice it against the grain. Return the meat to the slow cooker and mix it with the sauerkraut.
- Toast the rye bread slices in batches in a dry skillet over medium heat until lightly golden on both sides.
- To build each sandwich, spread Thousand Island dressing on one slice of bread, add a generous portion of the corned beef and sauerkraut mixture, top with a slice of Swiss cheese, and close with another bread slice.
- Heat butter in a large skillet or griddle over medium heat. Place the assembled sandwiches in the pan and cook for 2-3 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is melted.
- Slice in half and serve immediately while hot.
Notes
- For game day or potlucks, keep the corned beef mixture warm in the Crock Pot on the WARM setting and let people build their own sandwiches.
- If you’re using slider buns instead of full-size rye bread, you can assemble a whole pan of sliders, brush the tops with melted butter, and bake at 350°F for about 15 minutes.
- If you cook the corned beef on HIGH for 4-5 hours instead, it works in a pinch, but LOW gives you better texture.
- The sauerkraut needs to be well-drained or your sandwiches will be soggy, learned that one the hard way.
Try These Slow Cooker Reubens This Weekend
The smell of Slow Cooker reuben sandwiches cooking all day is unbeatable. If you make these, drop a comment and let me know how they turned out. Rate the recipe with the stars below if it worked for you.
Snap a photo when you’re done and tag #SlowCookComfort or @SlowCookComfort so I can see your version. Always curious to see how other people build theirs.
Come back next week for more Crock Pot comfort food that actually works on busy days.
