Easiest Crockpot Brussels Sprouts
These garlicky, cheesy crockpot Brussels sprouts are super easy to prep and make the perfect side dish for everything from weeknight meals to festive holiday gatherings!
Here’s How to Make Easy Crockpot Brussels Sprouts
If you’re looking for a simple vegetarian side dish you can make in your slow cooker, then you’re in the right place! These easy crock pot Brussels sprouts are easy to prep and are packed with flavor from garlic, parmesan cheese, and a touch of butter.
I love serving these slow cooker Brussels sprouts with simple lemon chicken or juicy turkey breast, but they go well with just about anything you might have on the menu. They make a great vegetarian side dish for Thanksgiving, too, and keep precious oven space available for the main event. And don’t worry, these Brussels sprouts don’t get mushy in the slow cooker as long as you don’t overcook them!
Prep, Make Ahead & Storage Notes
All you need to do is wash and trim the Brussels sprouts, add some olive oil and stock, and you’re good to go. So, if you want to prep ahead, feel free to wash and trim the Brussels sprouts, then store them in the fridge. Such an easy prep win!
For crispy crockpot Brussels sprouts, simply, pop the cooked Brussels under the broiler, after they’ve cooked but before adding the cheese, for about 5 minutes to achieve that golden brown crispy result. The fully cooked Brussels sprouts can also be stored in an airtight container, refrigerated, for up to 3 days. You can even use the slow cooker to reheat by warming the cooked Brussels sprouts on low for 30-60 minutes, covered.
Key Ingredients & Substitutions
- Brussels sprouts: Look for fresh Brussels sprouts without any spots or noticeable discoloration. I have not tested this recipe with frozen Brussels sprouts, but if you give it a try, let me know how it goes in the comments. If you try it, be sure to defrost them first.
- Lemon juice: Adds a bit of tang, but balsamic vinegar or red wine vinegar will also work.
- Garlic: I love the flavor of fresh garlic in this recipe, but 2 teaspoons granulated garlic can be used instead.
- Parmesan cheese: Use freshly grated when possible for best flavor.
- Dairy-free variation: Use dairy-free butter and dairy-free parmesan cheese.
Tip: Have leftover Brussels sprouts? Try this delicious and simple roasted green beans and Brussels sprouts recipe!
Easiest Crockpot Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 cup chicken or vegetable broth (use vegetable broth for vegetarian)
To Add at the End
- 3 tablespoons butter
- 1-2 cloves garlic, minced or finely grated
- 1 tablespoon fresh lemon juice
- ½ cup freshly grated parmesan cheese
- freshly ground black pepper, to taste
Equipment
Instructions
- Add the Brussels sprouts to a 6-quart slow cooker, along with the oil, salt, and broth, tossing to combine.
- Cover and cook on high for 1.5-5 hours or 2.5-6 hours on low, or until the Brussels sprouts are just tender but still just tender, quickly uncovering to stir once or twice after the first hour. See notes, below, for more on cook times.
- When the Brussels sprouts are tender, carefully drain the cooking liquid, then stir in the butter, garlic, lemon juice, parmesan cheese, and pepper. Cover and cook for an additional 15-30 minutes on high or until the cheese is melted. Serve warm.
Notes
- Timing: The temperature of slow cooker is extremely variable from one model to another. I give a range of times, but timing will really depend on your specific slow cooker. Yours may cook on the hot side – in which case it’s possible that your Brussels sprouts might cook more quickly than the times suggested; or yours may cook on the cool side – in which case it may take longer to cook.
- Testing for Doneness: You may uncover and quickly stir, then recover the Brussels sprouts every hour. At this point you can pull out one Brussel sprout and test it. This should give you a good sense of how quickly the are cooking.
- Seasoning: Is up to you and your taste preferences. Like garlic? Add more. Hate it? Skip it. Similar to lemon, salt, and pepper. Taste and adjust to your preferences.
Lost manual, never used slow cooker. Recipe for brussel sprouts said put in 6-quart pot but didn’t say whether to add water or not & if so, how much? Same questions if cooking sweet potatoes and/or carrots.
Wendy, the recipe says to add the Brussels sprouts to a 6-quart slow cooker (not to a pot). You do not add water, that’s why there is no water listed in the recipe. Here are recipes for slow cooker carrots and slow cooker sweet potatoes. If water is necessary, the instructions will tell you to add water. If the instructions do not tell you to add water, don’t.
Unfortunately 2 hours on high is not long enough to cook the brussel sprouts, and they were quite hard and not done on time for our Thanksgiving meal. The flavor is great. I substituted balsamic for the lemon juice. But cook time is very off.
Beth, I give a range of cook times because all slow cooker run at different temperatures, and it sounds like yours runs on the cool side. I’m sorry to hear the Brussels sprouts weren’t ready in time for your meal!