Slow Cooker Chopped Corned Beef Reuben

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 8 servings
Author Mike


  • 2 pounds fresh sauerkraut rinsed and drained well
  • 2-3 pound corned beef brisket rinsed
  • 1 cup Thousand Island dressing
  • 16 slices pumpernickel rye bread toasted
  • 8-16 slices Swiss cheese


  • Place kraut in slow cooker.
  • Add corned beef brisket and the spice packet that came with it.
  • Add lid and cook on low for 12 until the corned beef is about to fall apart.
  • Remove the corned beef and chop. Yes, you can slice it if you prefer. Return the beef to the slow cooker and stir to combine.
  • At this point you can add the Thousand Island to the slow cooker and stir, if you desire, or simply slather it onto the bread slices.
  • Spoon kraut and beef mixture onto the bread. Note: I like to transfer the mixture to a strainer first. I press down on it lightly to remove as much moisture as I can. This prevents me from having a soggy (bleh!) Reuben.
  • Add cheese to sandwich and serve.