Slow Cooker Brussels Sprouts
These garlicky, cheesy slow cooker Brussels sprouts are super easy to prep and make the perfect side dish for everything from weeknight meals to festive holiday gatherings!
About these Slow Cooker 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 crockpot Brussels sprouts are easy to prep and are packed with flavor from garlic, parmesan cheese, and a touch of butter.
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, stir together the garlic sauce, 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 slow cooker 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.
Why Make Brussels Sprouts in the Slow Cooker
There are a number of reasons you might want to cook roasted Brussels sprouts in the slow cooker rather than the oven.
For the holidays like Thanksgiving, cooking them in the slow cooker can save precious oven space for other dishes.
Or, during the hot months of summer, cooking them in the slow cooker will keep the kitchen cool.
Finally, cooking them in the crockpot can be handy when bringing the dish to potlucks or to a friend’s house.
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!
More Slow Cooker Vegetable Recipes
Slow Cooker Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced or finely grated
- ½ teaspoon kosher salt
To Add at the End
- 2 tablespoons butter
- ½ cup freshly grated parmesan cheese
- freshly ground black pepper
- Add the Brussels sprouts to a 6-quart slow cooker. Add the lemon juice, olive oil, garlic, and salt, tossing to combine.
- Cover and cook on high for 1 to 1 ½ hours on high for 2 to 2 ½ hours on low, or until the Brussels sprouts are just tender but still slightly underdone.
- Stir in the butter, parmesan, and pepper. Cover and cook for an additional 15-30 minutes on high or until the cheese is melted. Serve warm.