My sister makes this every March and it disappears in minutes. Just 4 ingredients for a mouthwatering melt in your mouth meal

Spray the inside of a large slow cooker with nonstick cooking spray or lightly grease it to make cleanup easier.

Spread the drained sauerkraut evenly over the bottom of the slow cooker to create a bed for the meat.

Place the corned beef brisket on top of the sauerkraut, fat side up. If your corned beef comes with a seasoning packet, sprinkle the contents over the top of the meat.

Pour the Thousand Island or Russian dressing evenly over the top of the corned beef, letting some drip down the sides. This will mix with the juices as it cooks and create those savory pinkish Reuben-style drippings.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the corned beef is very tender and shreds easily with two forks.

Once the corned beef is cooked, transfer it to a large cutting board, leaving the sauerkraut and cooking juices in the slow cooker. Use two forks to shred the meat into bite-sized pieces, discarding excess fat as you go.

Return all of the shredded corned beef to the slow cooker and gently toss it with the sauerkraut and juices until everything is well combined and coated. Taste and adjust seasoning with a little salt and pepper if needed, keeping in mind the corned beef is already salty.

Lay the sliced Swiss cheese evenly over the top of the shredded beef and sauerkraut mixture, covering as much of the surface as possible.

Cover the slow cooker again and switch it to WARM or LOW. Let it sit for 10 to 15 minutes, or until the Swiss cheese is melted, gooey, and stringy over the mound of shredded beef.

Serve the slow cooker shredded Reuben beef hot, spooning down through the melted cheese to get plenty of meat, sauerkraut, and juices in each serving.

Variations & Tips