Slow Cooker Reuben-Style Chicken Casserole

slow cooker reuben style chicken casserole
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    12.8 g
  • Cholesterol

    80.0 mg
  • Fat

    8.0 g
  • Fiber

    0.4 g
  • Protein

    32.2 g
  • Saturated Fat

    3.5 g
  • Serving Size

  • Sodium

    447.3 mg
  • Sugar

    6.3 g
  • Trans Fat

    2.0 g
  • Unsaturated Fat

    0.5 g
  • Potassium

    30.2 mg
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Slow cooker Reuben-style chicken casserole. This is an easy recipe for a slow cooker chicken casserole with a Reuben twist. It’s the perfect meal for a chilly night.

What is a Reuben-Style Chicken Casserole?

A Reuben-Style Chicken Casserole is a casserole that is made in a slow cooker. The chicken is first browned and then cooked with sauerkraut and Swiss cheese.

How to Make a Crock Pot Reuben Style Chicken Casserole Recipe with Cheese Sauce

Many people love a good Crock Pot recipe because it is easy to prepare and can be left unattended. Here is a recipe for a Crock Pot Reuben Style: Chicken Casserole Recipe with Cheese Sauce.

Crock Pot Reuben Style Chicken Casserole Recipe with Cheese Sauce Ingredients:

1 package of frozen cubed hash browns, thawed and drained

2 cans of cream of chicken soup (10 oz each)

1 package of shredded cheddar cheese (8 oz)

2 cups sour cream (16 oz)

2 packages of sliced deli corned beef, chopped into pieces

1 package of sliced Swiss cheese

Directions:-Mix soup, sour cream, and shredded cheese (in a separate bowl) together in a Crock Pot.

-Add chopped corned beef and diced Swiss cheese to the mixture.-Layer hash browns, corned beef, and sour cream mixture in a greased 9×13 baking dish.

-Top with Swiss cheese slices before baking.

– Cover with foil and cook on low for 1 hour.-Remove from the oven and lift the foil to let it brown slightly.

Slow Cooker Reuben-Style Chicken Casserole

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  • 32 oz (640 ml) jar sauerkraut, rinsed and well drained
  • 1 cup (250 ml) Russian salad dressing
  • 1 ½ pouds (720 g) boneless and skinless chicken breasts
  • 1 ½ tablespoons prepared mustard
  • 6 slices low-fat rye bread, toasted
  • 1 ½ cups nonfat shredded Swiss cheese


Step 1

Grease slow cooker with nonstick cooking spray.

Step 2

Place half of the sauerkraut in the bottom of the greased slow cooker. Drizzle with 1/3 cup of salad dressing. Top with 3 chicken breasts. Spread prepared mustard over the chicken. Top with remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup of salad dressing over the chicken.

Step 3

Cover slow cooker and cook on low-heat setting for 7-8 hours.

Step 4

Just before serving, toast the bread. Arrange a toasted bread slice on each plate. Top with cooked chicken breast, sauerkraut, and sauce. Sprinkle with shredded Swiss cheese and 1 tablespoon of dressing.

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