That reminds me - I have some thinly-sliced corned beef in the deep freeze from a couple of briskets I made earlier this year - better take some out so I can make a Reuben for myself later today.
I don't use a crock pot myself, I cook corned beef by simmering it in a big stock pot for a couple of hours in water with garlic and other spices.
Corned beef - check
Dark rye - check
Bacon-enhanced sauerkraut - check
Mayo - check (prefer that to traditional Russian)
Havarti slices - check (prefer that to traditional Swiss)
Dill pickle spears - check
Chips - check
Beer - check
I'm good to go.