Corned Beef Preparation:

1. Position the corned beef brisket in the slow cooker, ensuring the fat side faces upwards.
2. Add garlic cloves and onion around and beneath the meat, distributing them evenly.
3. Add beer, water, and spice packet (if spice packet has been included with corned beef).
4. Securely place the lid on the slow cooker and set the temperature to LOW.
5. Cook brisket for 4 to 5 hours or until meat is tender and begins to fall apart. 
6. Remove brisket from the cooking juices. While still warm, shred the meat using two forks.  While holding the brisket steady with one fork,  run the other fork with the meat’s grain, pulling the meat apart into shreds. 

Note: Brisket can be cooked up to 3 days in advance.

Thousand Island Dressing Preparation:

1. In a medium-sized bowl,  combine mayonnaise, sour cream, ketchup, dill pickle, minced onion, pimentos, stone-ground mustard, Worcestershire sauce, horseradish, chopped parsley, and salt and pepper. Stir thoroughly.

Note: This dressing can be prepared in advance and stored in a refrigerator to maintain its freshness and flavor for up to one week.

Slider Preparation: 

1. Preheat oven to 350°F. Spray oven-proof baking dish with non-stick cooking spray.
2. Layer slider bun bottoms in the baking dish. Top each slider bottom with 1-2 oz shredded corned beef, 1 – 2 Tbsp drained sauerkraut, 1 Tbsp Thousand Island dressing, and 2 squares of Swiss cheese.
3. Bake slider buns without bun tops for 5 minutes or until cheese begins to melt.
4. Remove sliders from oven and top sliders with bun tops, and secure with bamboo skewers. Return to the oven for an additional 5 – 6 minutes or until the sliders are warm and the cheese is melty. Serve immediately.