Crockpot Creamy Reuben Shredded Chicken Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality Thousand Island dressing—it makes a big difference. If you prefer a spicier kick, add a few dashes of hot sauce to the mixture before cooking.

You can also swap the chicken breasts for boneless, skinless thighs; they’ll be even more forgiving and juicy, though the cooking time may be slightly shorter.

To toast the rye bread evenly, butter both sides and toast in a skillet over medium heat until golden.

If you’re making this for a crowd, keep the chicken warm in the slow cooker on the 'warm' setting while you toast the bread in batches. The leftovers are fantastic in quesadillas or over a baked potato.

Variations

• Spicy Reuben Chicken: Add 1–2 teaspoons of Sriracha or hot sauce to the dressing before layering. Top with pepper Jack cheese instead of Swiss for a kick of heat.
• Low-Carb Reuben Bowl: Skip the bread and serve the chicken mixture over cauliflower rice or a bed of sautéed cabbage. It’s just as satisfying without the carbs.
• Turkey Reuben Twist: Swap the chicken breasts for turkey cutlets. Cook on LOW for 3–4 hours, or until the turkey is cooked through and shreds easily. The flavor is similar but with a leaner protein.
• Extra Cheesy Reuben: Stir 1 cup of shredded Swiss cheese into the chicken mixture after shredding, then top with the remaining slices. This makes it extra gooey and indulgent.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of broth if needed to restore creaminess.

Freezer

Freeze the shredded chicken mixture in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in the microwave in 30-second intervals, stirring between, or in a saucepan over medium heat until hot and bubbly.

Store any leftover chicken mixture in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if it seems dry.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You can also cook the full recipe, then freeze the shredded chicken in portions for up to 3 months.

Serving ideas

Serve the creamy Reuben chicken piled high on butter-toasted rye bread for a classic sandwich experience. Add a side of pickles or a crisp green salad to balance the richness.

For a heartier meal, spoon the chicken over egg noodles or mashed potatoes, and garnish with fresh parsley if you like.

This dish also works well as a filling for baked potatoes, in a wrap, or even as a dip with crusty bread. The creamy, tangy flavors are versatile enough to brighten up any meal. For a lighter option, serve it over a bed of greens or roasted vegetables.

Frequently asked questions

Recipe card

Crockpot Creamy Reuben Shredded Chicken

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 boneless, skinless chicken breasts
• 14 oz Bavarian sauerkraut with caraway seeds, drained
• 8 oz cream cheese, softened
• 1/2 cup Thousand Island dressing
• 6 slices Swiss cheese
• 8 slices marbled rye bread, buttered and toasted
• 2 tbsp butter, softened

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spread the softened butter on one side of each rye bread slice. Toast the bread in a skillet or toaster until golden and crisp.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

22 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.