SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. In a 3 1/2- or 4-quart slow cooker, combine corned beef, sauerkraut, Swiss cheese, salad dressing, cream cheese, horseradish, and caraway seeds.
2. Cover and cook on low-heat setting for 2 1/2 to 3 hours. Stir before serving.
3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally. Serve with rye crisp bread and, if desired, pickles.