My brother begs for these stacked bites every parade day. Just 4 ingredients. Get an incredibly juicy party staple in no time

Every year our town throws a big St. Patrick’s parade, and my brother shows up at my door basically chanting for these corned beef sliders. They’re my secret weapon: just four ingredients, all tossed in the slow cooker or layered in a pan, and they come out insanely juicy and melty with almost no effort. This is a very Midwest, very practical way to turn classic corned beef into a party tray you can set out and forget—perfect when you’re juggling work, kids, and a house full of hungry people.

Serve these slow cooker corned beef sliders straight from the foil-lined pan with a simple side like kettle chips, coleslaw, or a green salad to keep things easy. They’re great with pickles on the side and a little dish of grainy mustard or Thousand Island for dipping. If you’re hosting a parade-day spread or game day, pair them with a veggie tray and a pot of soup or chili so guests can mix and match. They also reheat well, so don’t be shy about making them ahead and keeping the tray warm in the oven until everyone is ready to eat.

Servings: 12 sliders

1 (3 to 3.5 lb) corned beef brisket with seasoning packet, rinsed and patted dry

Line a baking sheet or 9x13-inch pan with aluminum foil, leaving some overhang so you can tent it over the sliders later. Set aside for when the sliders are assembled.

Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the included seasoning packet evenly over the top of the meat.

Pour the water into the slow cooker around the corned beef (not directly on top so you don’t rinse off the seasoning). Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the corned beef is very tender and shreds easily with a fork.

When the corned beef is done, transfer it to a large cutting board or bowl. Discard any large pieces of fat. Shred the meat into bite-sized pieces using two forks. Taste and, if needed, season lightly with salt and pepper from your pantry.

Preheat your oven to 350°F (175°C). Slice the entire sheet of Hawaiian slider rolls in half horizontally, keeping the top and bottom halves intact as two big pieces. Place the bottom half of the rolls onto the foil-lined baking sheet.

Layer the shredded corned beef evenly over the bottom half of the rolls, piling it up to make a generous layer. Top the corned beef with the sliced Swiss cheese, covering as much of the surface as possible so every slider gets some melty cheese.

Place the top half of the rolls over the cheese to re-form the slider loaf. If using, brush the melted butter from your pantry over the tops of the rolls to help them toast and glisten.

Tent the sliders loosely with a piece of foil so the tops don’t brown too quickly but the cheese has time to melt. Bake in the preheated oven for 12 to 15 minutes, until the cheese is melted and the sliders are warmed through.

Remove the foil and bake for an additional 3 to 5 minutes, just until the tops of the rolls are lightly toasted and golden. Keep an eye on them so they don’t over-brown.

Let the sliders rest for 5 minutes, then use a sharp knife to cut along the roll lines to separate into individual sliders. Serve warm right from the foil-lined tray so they stay juicy and easy to grab for a crowd.

For a little extra flavor without adding to the core four ingredients, you can sprinkle garlic powder, onion powder, or dried minced onion from your pantry into the slow cooker with the seasoning packet. If your crew likes things saucy, set out bowls of yellow mustard, grainy mustard, or Thousand Island dressing for dipping instead of baking it into the sliders. To make them slightly lighter, trim more of the visible fat from the corned beef after cooking and use thinner slices of Swiss. For a make-ahead option, cook and shred the corned beef the day before, refrigerate it, and then assemble and bake the sliders right before guests arrive—just add a few extra minutes in the oven if the meat is cold. If you don’t have Hawaiian rolls, any soft dinner rolls or mini brioche buns will work; just keep them packed closely together so they bake up as a pull-apart sheet. To stretch the recipe for a bigger crowd, use a larger brisket and two packages of rolls and cheese, then divide everything between two foil-lined pans so they still heat evenly.