Place corned beef, onion soup mix, beef broth, and garlic in the Crock Pot.
Cook on Low for 7–8 hours, until the beef is tender and easily shredded.
Shred the corned beef with two forks and set aside.
Prepare the Sliders:
Preheat the oven to 350°F (175°C).
Slice the slider rolls in half horizontally, keeping them intact.
Place the bottom halves on a baking sheet.
Assemble:
Layer shredded corned beef evenly over the rolls.
Top with Swiss cheese slices and sauerkraut.
Place the top halves of the rolls on top and brush with melted butter.
Bake:
Bake for 15 minutes, or until the cheese is melted and the rolls are golden.
Serve:
Serve hot, with extra dressing on the side for dipping if desired.
