5-Star Reader Comment
OMGoodness!!! Bet corned beef I’ve ever had! This is a keeper. Will buy 2 roasts next year. One for a traditional corned beef and cabbage dinner and the other for sliders. YUM! Thank you!!
Janet
Reasons I Love This Recipe
There’s something about Crock Pot Corned Beef Reuben Sliders that feels like the best kind of shortcut meal to me. You get all those classic Reuben flavors—savory corned beef, tangy sauerkraut, melty Swiss cheese, and that unmistakable dressing—but in a way that’s easy to make and even easier to serve. I love recipes like this because they take something that can feel a little “special occasion” and turn it into something a home cook can actually pull off without a lot of stress.
XO,
What Is Corned Beef?
It’s a salt-brined beef brisket that gets its name from the large salt crystals used to make it. They are nicknamed “corn” salt because they resemble corn kernels, hence the name “corned beef.” It became associated with St. Patrick’s Day because Ireland was the largest producer of corned beef, owing to its low salt tax and large cattle ranches.
Make-ahead party sliders are always fun to serve! Other family favorites are Crockpot Mississippi Sliders and Roast Beef and Cheese Sliders.
What You Need To Make Reuben Slider Sandwiches
Crock Pot Corned Beef Ingredients
- Slow Cooker Corned Beef—You must make corned beef brisket in the crockpot. You’ll need 3-4 lbs of brisket.
- Vegetables—To add heartiness to the dish, you will need an onion, carrots, celery, and garlic.
- The flavor -For that delicious Irish flavor add beef broth, tomato paste, Worcestershire sauce, brown sugar, and the secret ingredient – dark beer! Any dark beer you like will work, but Guinness is the best.
- Spices – You will need celery seeds, red pepper flakes for a kick, salt, and fresh cracked pepper. Fresh cracked black pepper has so much more flavor than ground pepper!
Slider Ingredients
- The dressing: For my homemade Thousand Island dressing, you need mayonnaise, ketchup, chili sauce, sweet pickle relish, and salt and pepper to taste.
- Slider buns – I love to use Hawaiian rolls because they are soft, delicious, and slightly sweet so everyone loves them. Any slider buns will work, though; just slice through them horizontally for easy assembly.
- Swiss cheese slices.
Change It Up: Variations And Additions
These Irish corned beef sliders have a ton of great flavor that is pretty specific to the Reuben, but you can switch up a few things as needed.
- Try sliced white cheddar if you don’t have Swiss cheese.
- If you don’t want to make the corned beef brisket, you can substitute pastrami or deli corned beef in a pinch.
- Add horseradish to the Thousand Island dressing. This makes it technically Russian dressing.
How To Make Reuben Sliders In The Slow Cooker
- Layer the slow cooker with ½ of the chopped veggies, the corned beef (fat side up), the remaining vegetables, and garlic.
- In a bowl, mix the spices and wet ingredients and then pour it over the beef. Sprinkle salt and pepper on top, really coat it well! Then pour in your dark beer and cook on low for 8 hours.
- After cooking, remove the brisket and shred it with 2 forks. Mix all the ingredients in a small bowl to make the Thousand Island dressing.
- Slice the slider buns horizontally and layer the corned beef, Swiss cheese, dressing, and the top buns. Lastly, add melted butter and fresh chopped parsley to the top of the rolls and serve.
Already a fan of slow cooking? If you’re considering a new appliance or just want to learn more, get all the tips for choosing a Crock Pot in my complete guide.
Donya’s Success Tips
- Assemble the sandwiches while the beef is hot so the cheese slices melts nicely.
- When pulling out the shredded corned beef, let as much liquid drain out or off as possible. This keeps the sliders from getting soggy.
- If you are short on time, you can use store-bought or leftover corned beef. Layer the sandwiches and then bake them in the oven covered with foil for just enough time to heat the beef and melt the cheese.
More Crock Pot Party Food Ideas
Equipment
Ingredients
- 1 corned beef brisket , 3-4 lbs
- 1 onion , chopped
- 3 carrots , chopped
- 3 stalks celery , chopped
- 2 garlic cloves
- 2 cups beef broth
- ¼ cup tomato paste
- 3 tablespoons Worcestershire sauce
- ⅔ cup brown sugar
- 1 teaspoon celery seeds
- 1 dash red pepper flakes
- 1 tablespoon salt
- ½ tablespoon fresh cracked pepper
- 1 bottle dark beer
Dressing
- 2 cups mayonnaise
- ½ cup ketchup
- ½ cup chili sauce
- ¼ cup sweet pickle relish
- salt and pepper to taste
- 1 package slider buns
- 1 package Swiss cheese slices
Instructions
- Layer ½ of chopped veggies in bottom of slow cooker.
- Place corned beef on top of veggie with fat cap up.
- Add remaining veggies and garlic around side of meat.
- In a bowl, mix beef broth, tomato paste, Worcestershire sauce, brown sugar, celery seeds and red pepper – pour over beef.
- Sprinkle salt and pepper over top of corned beef, coating well.
- Pour dark beer around side inside of slower cooker.
- Cook on low for 8 hours.
- When done, remove from cooker, slice or shred with 2 forks.
- Slice slider buns and pile on corned beef. Layer on a slice of Swiss cheese and spoon on dressing. Serve!
1000 Island Dressing
- Add mayonnaise, ketchup, chili sauce, relish to a small bowl and mix until well blended. Taste and adjust seasoning with salt and pepper
Notes
- Try sliced white cheddar if you don’t have Swiss cheese.
- If you don’t want to make the corned beef brisket, you can substitute pastrami or deli corned beef in a pinch.
- Add horseradish to the Thousand Island dressing. This makes it technically Russian dressing.
Nutrition
Questions And Answers
Yes. You can cook the corned beef ahead of time and refrigerate it until you’re ready to assemble the sliders. You can also assemble the sliders a few hours in advance, cover them, and bake when ready to serve.
Soft Hawaiian rolls or slider buns work especially well because they hold together nicely and bake up golden on top. If you want a more classic deli-style flavor, regular slider buns are also a great option.
Both sandwiches are layered deli meat with Thousand Island dressing on rye bread. But, a Rachel uses cabbage instead of sauerkraut and sometimes swaps turkey for the corned beef.
Yes, you can use store-bought but the best flavor will come from homemade dressing!
Yes, it’s a good idea to drain the sauerkraut well before adding it to the sliders but you don’t need to rinse it. This helps keep the rolls from getting soggy and gives you the tangy flavor without too much extra moisture.
What to Serve With The Best Corned Beef Reuben Sliders
I love to serve them with my Million Dollar Dip, Quick Pickled Red Onions (also good on the sliders!), and Creamy Southern Deviled Eggs. For a St. Patrick’s Day dinner party, I love to serve them with Beer Cheese Dip, Baked Potatoes and Fried Cabbage and Bacon.
If you tried this Crock Pot Corned Beef Reuben Sliders Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Gotta luv all these sliders, my fav and always have been. Now that you have my mouth Drooling . I’ll need more napkins for sure, Great Recipe,
Hey there Stony!
Wow! Thank you so much for this fantastic rating, I am so happy to hear that you enjoyed this recipe! I’m with ya, my mouth starts watering just thinking about these sliders, plus they’re perfect for today! Thank you for your support, I hope you have a wonderful St. Patrick’s Day!
~Donya
Hot, hot here in Toronto, ON Canada. My crockpot stays put on the counter. Weekend guest dinners are no problem, thanks go to you! Pineapple meatballs, corned beef sliders. Love my desserts so here I go with carrot cake and my fave coconut cream (poke) style.
Thank you, Donya
Hey there Marlen!
I just want to say thank you so very much for your consistent support and positivity on my site! I really appreciate this fantastic rating and your kind words, it makes me happy to hear you’ve been enjoying these Crock Pot recipes. There are few things that compare to the simplicity of the crock pot, maybe easy Air Fryer recipes. I hope you enjoy the coconut cream poke cake, it’s a southern favorite! Thank you for your support, I hope you have a great rest of your day!
~Donya
Hi from Australia! I found this recipe many years ago and it’s the only way I make corned beef now! Thank you! While my preferred method is the slow cooker, how would I convert it for a pressure cooker? Can beer go in the pressure cooker? Thank you 🙂
Hey there Sophia!
Thank you so much for this kind comment, it makes me so happy to hear from my international audience! While I don’t personally use a pressure cooker for this recipe, you can absolutely try this method, this is what I would do. I would put the corned beef into the pressure cooker with the fat somewhat trimmed and facing up. Then add your beer and spices; since your cooking in the pressure cooker, you don’t need to add broth. Cover and set steam valve to sealed position, then cook on high pressure for 60 minutes. Once your time is up, let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid and add your carrots and celery into the liquid that surrounds the beef. Cover and set steam valve to sealed position then cook on high pressure for 15 more minutes then let steam release naturally for 10 minutes. I really hope this helps, let me know how it turns out I am curious! Thank you again for your support!
~Donya
I have found that if the corn beef brisket is too salty for some (like me), I rinse the brine off before using it
These look amazing!
1000 Islands has pickle relish in it too! Don’t forget it despite the recipe!
Thanks Elisabeth! My family does not care for the relish in the dressing so I just make mine like the recipe on my post. Always feel free to make a recipe your own! That’s the fun of cooking.
XO,
~Donya
Oh wait that's home made 1000 island, I get it
These were so delicious! W tried them on regular slider rolls and on Hawaiian rolls, and they were both equally yummy! Thank you for the recipe!!!
Can you also add sauerkraut before baking, as in the traditional reubens? My husband and I absolutely love reuben sandwiches, but never had one without sauerkraut.
These are so good! I have another round in the crockpot right now! This is one of the few recipes my fiancé asks me to cook at least once a month, thanks so much for the recipe!