Drain the sauerkraut well and spread it evenly in the bottom of the crock pot.
Pour the beef broth over the sauerkraut.
Place the corned beef roast on top and sprinkle with the seasoning packet.
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat is tender.
Remove the corned beef and let it rest for a few minutes, then slice thinly against the grain or shred.
Butter one side of each slice of bread.
On the unbuttered side, layer Swiss cheese, corned beef, sauerkraut (lightly drained), and Thousand Island dressing. Top with another slice of bread.
Heat a skillet over medium heat and cook sandwiches for 3–4 minutes per side, until golden brown and cheese is melted.
Serve warm with chips or pickles.
