Crockpot Creamy Reuben Shredded Chicken

This Crockpot Creamy Reuben Shredded Chicken turns just a few pantry staples into a dinner that feels like a deli classic. The slow cooker does all the work: chicken breasts simmer low and slow with tangy sauerkraut, cream cheese, and Thousand Island dressing until they’re fork-tender and full of flavor.

A blanket of melted Swiss cheese on top makes every bite rich and satisfying. Pile it high on butter-toasted rye bread for an unforgettable sandwich, or serve it over mashed potatoes for a cozy weeknight meal.

The Reuben sandwich is a beloved deli icon, but this slow-cooker version flips it into an easy, family-friendly dinner. Instead of corned beef, tender chicken breasts soak up all the classic Reuben flavors—tangy sauerkraut, creamy dressing, and nutty Swiss cheese—while the Crockpot does the heavy lifting.

With just 10 minutes of prep, you can set it and forget it, then come back to a warm, comforting meal that’s perfect for sandwiches, over rice, or straight from the pot. This recipe is ideal for busy weeknights when you want something hearty without spending hours in the kitchen.

Ingredients

Why this recipe works

Cooking chicken breasts in the slow cooker with a creamy, acidic mixture keeps them exceptionally moist. The sauerkraut and Thousand Island dressing add tang and richness, while the low, slow heat breaks down the chicken until it shreds effortlessly with two forks. This method transforms lean chicken breasts into a juicy, flavorful filling that rivals any deli meat.

The layering technique—chicken on the bottom, then sauerkraut, cream cheese, and dressing—allows the flavors to meld as everything cooks together.

The cream cheese melts into a luscious sauce, and the sauerkraut adds a pleasant tang that cuts through the richness. Topping it with Swiss cheese right before serving creates a gooey, golden finish that makes the dish feel indulgent and complete.

Notes and substitutions

Bavarian sauerkraut is ideal here because it’s already seasoned with caraway seeds, which complement the Reuben flavors perfectly. If you only have regular sauerkraut, drain it well and add a teaspoon of caraway seeds to the slow cooker.

The cream cheese should be softened to room temperature so it melts smoothly, but even cold it will break down during the long cook.

A 6-quart slow cooker works best for this recipe, but any size that fits the ingredients will do. For a lower-fat version, use reduced-fat cream cheese and light Thousand Island dressing, though the full-fat versions give the richest flavor. Leftovers keep well in the fridge for up to four days and can be reheated in the microwave or on the stovetop.

• Bavarian sauerkraut: Regular sauerkraut, drained, plus 1 teaspoon caraway seeds
• Thousand Island dressing: Russian dressing or a mix of ketchup and mayonnaise
• Swiss cheese: Provolone or mozzarella for a milder flavor
• Marbled rye bread: Pumpernickel or sourdough bread

Equipment

• Slow cooker (Crockpot)
• Two forks for shredding
• Measuring cups
• Cutting board
• Knife