Crock Pot Reuben Sandwiches (Easy Slow Cooker Corned Beef Recipe)

There’s something about a good Reuben sandwich that just hits different—warm, melty, a little tangy, and packed with flavor. But if you’ve ever made one from scratch, you know the corned beef can be the most time-consuming part.

That’s exactly why I love this crock pot version.

You can toss everything into the slow cooker in the morning, go about your day, and come back to tender, flavorful corned beef that’s ready to pile high onto toasted marble rye bread. It’s simple, hands-off, and perfect for busy days at home when you still want something hearty and homemade.

This is one of those meals that feels like comfort food—but without all the work.

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Why You’ll Love This Crock Pot Reuben Recipe

• Minimal prep – just dump and go
• Full of flavor thanks to slow cooking over sauerkraut
• Perfect for leftovers
• Family-friendly and easy to customize
• Great for meal prep or busy weeknights

And honestly, once you make corned beef this way, it’s hard to go back.

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Ingredients You’ll Need

For the Crock Pot Corned Beef

• 1 2.5 to 3.5 lb corned beef roast (with seasoning packet if included)
• 1/2 cup beef broth
• 2 cans sauerkraut, drained

For the Reuben Sandwiches

• Marble Rye bread
• Swiss cheese slices
• Thousand Island dressing (or Russian dressing)
• Butter (for grilling)

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How to Make Crock Pot Corned Beef for Reubens

Step 1: Layer the Sauerkraut

Start by draining your sauerkraut. This helps keep everything from getting too watery.

Spread the sauerkraut evenly across the bottom of your slow cooker, then pour the beef broth right over the top.

This creates a flavorful base that keeps the meat juicy while it cooks.

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Step 2: Add the Corned Beef

Place your corned beef roast directly on top of the sauerkraut fat side up.

If your roast came with a seasoning packet, sprinkle it right over the top.

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Step 3: Slow Cook Until Tender

Cover and cook:

• LOW: 8–10 hours (recommended)
• HIGH: 4–5 hours

You’ll know it’s ready when the meat is fork-tender and easy to pull apart.

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Step 4: Slice or Shred

Once cooked, remove the corned beef and let it rest for a few minutes.

Then:

• Slice thinly against the grain for classic deli-style sandwiches
• Or shred it for a more rustic, homestyle feel

Both ways work great—it just depends on your preference.

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❤️ Save This Recipe for Later

Don’t forget to pin this Crock Pot Reuben Sandwich recipe so you always have an easy, hearty meal ready to go!

How to Make a Classic Reuben Sandwich

Now for the best part—putting it all together.

Step-by-Step Assembly:

1. Butter one side of each slice of marble rye bread
2. On the inside, layer:
   • Swiss cheese
   • Corned beef
   • Sauerkraut (lightly drained)
   • Thousand Island dressing
   • Optional extra cheese (highly recommended)
3. Top with another slice of bread (buttered side facing out)

If you’re in a hurry, simply toast your bread instead of grilling the sandwich. To melt the cheese, microwave one slice of bread with cheese for about 15 seconds until fully melted.

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Grill the Sandwich

Heat a skillet over medium heat and cook each sandwich for about 3–4 minutes per side.

You’re looking for:

• Golden, crispy bread
• Melted, gooey cheese

Press gently with a spatula while cooking for that classic diner-style finish.

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Tips for the Best Reuben Sandwiches

• Drain the sauerkraut well to avoid soggy sandwiches
• Use medium heat so the bread crisps without burning
• Double the cheese if you like it extra melty
• Don’t skip buttering the bread—this is what gives it that perfect crust
• Slice against the grain for tender corned beef

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Variations You Can Try

• Turkey Reuben: Swap corned beef for turkey
• Low-carb version: Serve everything in a bowl or lettuce wrap
• Spicy twist: Add a little horseradish or spicy mustard
• Open-faced Reuben: Skip the top slice and broil instead

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What to Serve with Reuben Sandwiches

This meal pairs perfectly with simple sides like:

• Potato chips
• Dill pickles
• French fries
• Coleslaw
• A light side salad

If you want to keep things easy, chips and pickles are always a win.

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Storage and Reheating

Storing Leftovers

• Store corned beef and sauerkraut separately in airtight containers
• Keeps in the fridge for up to 4 days

Reheating

• Warm the meat in a skillet or microwave
• Assemble fresh sandwiches when ready to eat

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