Crockpot Creamy Reuben Shredded Chicken Step-by-step instructions

Before you start

Before starting, drain the sauerkraut well to remove excess liquid—this prevents the final dish from being too watery. Soften the cream cheese by leaving it at room temperature for 30 minutes.

Measure out the Thousand Island dressing and have the Swiss cheese slices ready. If you plan to serve on toasted rye bread, set out the butter and bread. No other prep is needed; the slow cooker does the rest.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the chicken breasts in the bottom of a 6-quart slow cooker. Spread the drained sauerkraut evenly over the chicken. Add the cream cheese in chunks and drizzle the Thousand Island dressing over the top.
   Look for The slow cooker will be about half full with layers of chicken, sauerkraut, and creamy toppings.
   Tip Use a spatula to spread the cream cheese slightly, but no need to mix thoroughly.
2. 2Cover and Slow Cook
   Cover the slow cooker with the lid and cook on LOW for 4 hours, until the chicken is tender and easily shreds with a fork.
   Look for The aromas of sauerkraut and dressing will fill the kitchen as it cooks.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid during cooking to keep the heat steady.

At the end of phase 1, the slow cooker will be filled with chicken, sauerkraut, and creamy toppings. The mixture will look separated, but that’s fine—the flavors are melding.

The chicken should be cooked through and tender, but not yet shredded. The kitchen will smell savory and tangy.

Shred and Melt

3. 3Shred the Chicken
   Using two forks, shred the chicken breasts directly in the slow cooker. Stir gently to combine the shredded chicken with the sauerkraut and creamy sauce.
   Look for The chicken should pull apart easily and be coated in the creamy mixture.
   Tip For larger chunks, shred less; for finer texture, shred more thoroughly.
4. 4Melt the Swiss Cheese
   Lay the Swiss cheese slices over the hot chicken mixture. Cover and let it sit for 5 minutes, or until the cheese is melted and bubbly.
   Look for The cheese will be gooey and stretchy when lifted with a fork.
   Tip If the cheese hasn't melted fully, cover and let it sit a few more minutes.

After shredding, the chicken will be coated in a creamy, tangy sauce. The Swiss cheese will melt into a gooey layer on top. The mixture should be hot and bubbling. This is the point where you can taste and adjust seasoning if needed.

Toast and Serve

5. 5Toast the Bread
   Spread the softened butter on one side of each rye bread slice. Toast the bread in a skillet or toaster until golden and crisp.
   Look for The bread should be golden brown and crisp on the edges.
   Tip Use a cast-iron skillet for an extra toasty crunch.
6. 6Assemble the Sandwiches
   Pile the hot, cheesy Reuben chicken mixture generously onto the toasted rye bread slices. Top with another slice of toasted bread if desired, or serve open-faced.
   Look for The sandwiches are tall, messy, and irresistible.
   Tip Serve immediately while the cheese is hot and gooey.

The toasted rye bread will be golden and crisp, ready to hold the hearty chicken mixture. The final sandwiches should be piled high, with cheese stretching from each bite. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is not draining the sauerkraut enough, which can make the final dish watery. Another is overcooking the chicken on high heat, which can dry it out; always use LOW for the full 4 hours.

Also, resist the urge to lift the lid during cooking—this lets out heat and extends the cooking time. Finally, shredding the chicken too early can result in tough pieces; wait until it’s fully tender.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be creamy and well combined, with no visible raw chicken.

The Swiss cheese should be fully melted and bubbly. If the mixture seems too thin, let it cook uncovered for an additional 15–20 minutes to thicken slightly.

• Poultry: 165°F (74°C) in the thickest part