Crock Pot Reuben Brats are filled with sauerkraut, melted cheese, and topped with a homemade Thousand Island dressing. They are perfect for game day or an easy family meal.
The brats are slow-cooked for 7 hours along with sauerkraut, beer, and onion which gives them a big flavor boost. But it’s really the melted cheese and Thousand Island dressing that makes these Slow Cooked Reuben Brats a home run.
Brats taste wonderful on the grill, but I love how tender they cook up in the crock pot. This Crock Pot Reuben Brats recipe is great for those days when you don’t have time to fire up the grill and watch over it. Just add the brats to the crock pot in the morning and come evening, they’re ready to be stuffed in a roll with some cheese.
Bake or broil them a few minutes to melt the cheese and toast the bread. Then top them with some sauce and they are ready to go.
Note: You will need a 6-quart or larger slow cooker for this recipe.
Try These Other Brat Favorites:
- Brats in a Blanket
- Grilled Brats with Southern Toppings
- Jalapeno Beer Brats
- Bratwurst Mac and Cheese
- 5 bratwurst, uncooked
- 1 (14-ounce) can sauerkraut, rinsed and drained
- 1 medium yellow or sweet onion, sliced
- 1 (12-ounce) bottle beer (lager or pale ale)
- 1/2 cup mayonnaise
- 3 tablespoons chili sauce
- 1 tablespooon ketchup
- 1 tablespoon finely chopped onion
- 2 teaspoons sweet pickle relish
- 1/8 teaspoon pepper
- 5 buns
- 10 slices swiss cheese
- Brown bratwurst in a nonstick pan.
- Combine sauerkraut and onion in a greased 6-quart crock pot.
- Place brats on top of sauerkraut.
- Pour beer over brats. Cover crock pot and cook on LOW for 7 hours.
- To makes sauce, stir together mayonnaise, chili sauce, ketchup, onion, pickle relish, and pepper in a small bowl. Refrigerate until needed.
- Once brats are done, preheat oven to 350 degrees. Line the inside of buns with cheese, 2 slices per bun.
- Place buns in oven until cheese is melted. Stuff buns with kraut/ onion mixture, draining off liquid first. Place a brat in each bun and top with dressing.
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Originally published Oct 6, 2017
Recipe adapted from Taste of Home
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