Chicken Deli Casserole

If you love a deli Reuben, this slow cooker casserole delivers those same tangy, savory flavors with chicken standing in for the corned beef.

The layering is what makes it work: sauerkraut on the bottom, a drizzle of Russian dressing, then chicken breasts smeared with mustard, more kraut, more chicken, and another drizzle of dressing.

As it cooks low and slow, the sauerkraut steams the chicken and keeps it moist while its tang seeps into the meat. The Russian dressing melts into a creamy, slightly sweet sauce.

A handful of shredded Swiss cheese at the end pulls it all together, just like the cheese on a real Reuben.

Save some dressing on the side for drizzling at the table, and you’ve got a hands-off dinner that practically cooks itself.

Pro Tips

• Rinse the sauerkraut if you prefer a milder tang; straight from the jar it can be quite sharp.
• Resist lifting the lid while it cooks; every peek lets out heat and adds to the cook time.
• Add the Swiss near the end so it melts gently instead of turning rubbery.

Variations

• Use thousand island dressing in place of Russian for a slightly sweeter, milder sauce.
• Pile it onto toasted rye bread to lean fully into the Reuben theme.
• Swap chicken thighs for the breasts if you want richer, more forgiving meat.