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© Meredith Corporation. All rights reserved. Used with permission.
In a 3 1/2- or 4-quart slow cooker combine corned beef, sauerkraut, Swiss cheese, salad dressing, cream cheese, horseradish and caraway seeds. Cover and cook on Low for 2 1/2 to 3 hours. Stir before serving.
Serve immediately or keep warm, covered, on Warm or Low for up to 2 hours, stirring occasionally. Serve with rye crispbread (or crackers) and, if desired, pickles.