When you are making a big roast dinner, especially at Christmas, oven and hob space is always at a premium. These Slow Cooker Brussels Sprouts are the perfect solution. Buttery, tender sprouts finished with Parmesan cheese, without needing another saucepan or baking tray.
On Christmas Day, I want to spend less time juggling pans and more time enjoying the day. I like to get the sprouts prepared on Christmas Eve, so there is one less job to do in the morning. Just pop them into the slow cooker and leave them to cook while you get on with everything else.
They are also a great alternative to plain boiled sprouts, and you can use fresh or frozen Brussels sprouts.
The best thing about this recipe is that it doesn't need any extra water or stock. The sprouts release moisture as they cook, while the butter, olive oil and seasoning give them plenty of flavour.
Recipe update: This recipe was originally published on 21 December 2020 and was fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you want more ways to cook Brussels sprouts, try our easy microwave Brussels sprouts, delicious Brussels sprouts with garlic, cheesy Brussels sprout gratin or our crispy air fryer Brussels sprouts.
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Jump to:
- Why You'll Love Them
- Recipe Overview
- Ingredients and Substitutions
- How to Make Brussels Sprouts in a Slow Cooker
- How Long to Cook Brussels Sprouts in a Slow Cooker
- Can You Cook Frozen Brussels Sprouts in a Slow Cooker
- How to Choose the Best Brussels Sprouts
- Can You Make Crispy Brussels Sprouts in the Slow Cooker?
- Make Ahead Christmas Dinner Tips
- Serving Suggestions
- Slow Cooker Brussels Sprouts Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Vegetable Side Dishes
- Recipe
- Feedback
Why You'll Love Them
- Saves oven and hob space: Perfect for Christmas Day or a Sunday roast when you're running out of room to cook everything.
- Minimal preparation: Just trim the sprouts, add everything to the slow cooker and leave them to cook.
- Simple ingredients: Made with just a handful of everyday ingredients, including butter, olive oil and Parmesan.
- Fresh or frozen sprouts: Both work well, making this an easy and budget-friendly side dish.
- Easy to adapt: Add crispy bacon, balsamic glaze or cranberries to make them your own.
Recipe Overview
- Serves: 4 as a side dish.
- Preparation: Approximately 5-10 minutes with fresh, untrimmed sprouts.
- Cooking time: 2 hours on high or 4 hours on low.
- Texture: Tender, buttery sprouts rather than crispy roasted ones.
- Best for: Christmas dinner, Thanksgiving and Sunday roast dinners.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Brussels sprouts: We use 500g (1lb 2oz) of fresh Brussels sprouts. Look for bright green, firm sprouts of a similar size so they cook evenly. Frozen sprouts can also be used, although they will have a softer texture.
- Olive oil: Helps coat the sprouts evenly and adds flavour. We use 2 tablespoons of olive oil.
- Butter: We use 3 tablespoons of unsalted butter. This gives the sprouts their lovely buttery flavour. A plant-based alternative can be used if you need to avoid dairy.
- Salt and pepper: We keep the seasoning simple with sea salt and freshly ground black pepper. Season to taste.
- Parmesan cheese: We use 40g (⅓ cup) of grated Parmesan to finish the sprouts. It adds a delicious savoury flavour. You could use a vegetarian hard cheese alternative if needed.
How to Make Brussels Sprouts in a Slow Cooker
- Prepare the sprouts: Trim the hard ends off the Brussels sprouts, remove any damaged outer leaves and wash them. Drain well. Small and medium sprouts can be left whole.
- Add to the slow cooker: Add to the slow cooker: Put the prepared Brussels sprouts into the slow cooker. Add the olive oil, salt and pepper, and toss to coat. Dot the butter over the top.
- Cook: Put the lid on and cook on HIGH for approximately 2 hours or LOW for 4 hours, until the sprouts are tender. Cooking times vary depending on the size of the sprouts and your slow cooker.
- Check: Check the sprouts are cooked to your liking. They should be tender when pierced with a fork, but not falling apart. Transfer to a serving dish, sprinkle over the grated Parmesan and serve.
There is no need to add water to this recipe, and you don't need to keep lifting the lid. A gentle stir partway through cooking can help if some sprouts are cooking more quickly than others.
How Long to Cook Brussels Sprouts in a Slow Cooker
Our slow cooker Brussels sprouts take approximately 2 hours on high or 4 hours on low.
However, slow cookers vary considerably, and the size of your Brussels sprouts will also affect the cooking time. Smaller sprouts may be ready sooner, while larger ones can take longer.
I recommend checking the sprouts after about 1½ hours on high or 3 hours on low, particularly if your slow cooker tends to run hot.
The sprouts are ready when a fork goes into the centre easily, but they still hold their shape.
Don't leave them cooking for hours after they have become tender, as this can cause them to go too soft. If you are making these for Christmas dinner, aim to have them ready close to serving time.
Can You Cook Frozen Brussels Sprouts in a Slow Cooker
Yes, you can use frozen Brussels sprouts, which is particularly handy when you want to save preparation time or make this recipe on a budget.
Frozen sprouts are already trimmed, meaning there is very little to do before adding them to your slow cooker.
They can release more water during cooking, so the finished sprouts may be softer and less firm than those made with fresh sprouts.
If your slow cooker manufacturer allows frozen vegetables to be cooked directly from frozen, you don't need to defrost them first. Allow for possible differences in cooking time and make sure they are thoroughly cooked and piping hot before serving.
For the best texture, especially for Christmas dinner, I prefer fresh Brussels sprouts.
How to Choose the Best Brussels Sprouts
Good quality Brussels sprouts will make a difference to the finished recipe.
Look for sprouts that are bright green, firm to touch and heavy for their size. The outer leaves should be tightly packed around the centre.
Avoid sprouts with yellowing leaves, soft patches or black spots.
Smaller Brussels sprouts tend to be sweeter and more tender, so they are a good choice if you aren't keen on the slightly bitter flavour that larger sprouts can have.
Try to choose sprouts that are roughly the same size. This helps them cook evenly without some becoming too soft while others are still hard.
Can You Make Crispy Brussels Sprouts in the Slow Cooker?
Slow cooker Brussels sprouts are tender rather than crispy. Unlike roasting or air frying, the slow cooker doesn't produce the same browned, caramelised edges.
However, if you prefer crispy Brussels sprouts, there is an easy way to finish them.
Once cooked, transfer the sprouts to an ovenproof dish or baking tray and put them under a hot grill (broiler) for approximately 3-4 minutes, keeping a close eye on them. This gives them a little colour without needing to roast them for the full cooking time.
If you don't have any oven space available, don't worry. They are still delicious served straight from the slow cooker with the Parmesan sprinkled over the top.
Make Ahead Christmas Dinner Tips
One of my favourite ways to make Christmas Day easier is to get as much preparation done the day before. You can trim and clean the Brussels sprouts on Christmas Eve, then keep them in a covered container in the fridge overnight.
On Christmas morning, all you need to do is put them into the slow cooker with the butter, oil and seasonings.
I prefer to start them a couple of hours before we plan to eat, rather than cooking them first thing in the morning and leaving them sitting in the slow cooker for hours.
If the sprouts are cooked before everything else is ready, avoid leaving them on a cooking setting, as they will continue to soften.
If you are preparing several slow cooker side dishes, our Slow Cooker Red Cabbage is another great Christmas recipe that can be made in advance.
Serving Suggestions
These slow cooker Brussels sprouts are perfect with a traditional Christmas dinner or Sunday roast.
For Christmas, serve them with our easy roast turkey breast, which is ideal for a smaller gathering, or slow cooker roast beef for something different.
They are equally delicious alongside our perfect roast chicken for an easy Sunday roast.
For the ultimate roast dinner, pair them with some easy roast potatoes, honey roasted parsnips and easy cauliflower cheese.
If you are trying to save even more oven and hob space, our slow cooker mashed potatoes are another easy option if you have a second slow cooker available - a second cheap slow cooker has been a game changer for me at Christmas.
For more festive meal inspiration, take a look at our Christmas Dinner Meal Plan.
Slow Cooker Brussels Sprouts Storage
Store: Allow leftover Brussels sprouts to cool quickly and transfer them to an airtight container. Refrigerate within 2 hours of cooking and eat within 48 hours.
Freeze: You can freeze leftover cooked sprouts once cooled. However, they can become quite soft and watery when defrosted, so I prefer to enjoy them fresh. Freeze promptly in a suitable container.
Defrost: Defrost frozen leftovers thoroughly in the fridge before reheating.
Reheat: Reheat the sprouts in a frying pan with a little olive oil or spread them in an ovenproof dish and heat in a preheated oven at 200°C/180°C fan/400°F/Gas 6 until steaming hot throughout. You can also use the microwave. Only reheat leftovers once.
Make in advance: Trim and wash fresh sprouts the night before, then refrigerate in a covered container until you are ready to cook. Keep the butter and Parmesan separate until cooking or serving.
Use leftovers: Leftover Brussels sprouts are delicious chopped up and added to pasta, stirred into a frittata or pan-fried with leftover roast potatoes for an easy next-day lunch.
Dannii's Top Tips
- Choose similar-sized sprouts: This helps them cook at the same rate. Halve any particularly large ones if needed.
- Don't overcook them: Check the sprouts before the suggested cooking time is up. They should be tender but still hold their shape.
- No extra water needed: This recipe uses butter and olive oil, and the sprouts release their own moisture. Follow your slow cooker's instructions regarding minimum liquid requirements.
- Add some bacon: Fry chopped bacon until crisp and stir it through before serving. This is similar to the flavours we use in our slow cooker green beans.
- Try some cranberries: Add a handful of fresh cranberries during cooking for a colourful, slightly tart festive twist.
- Add balsamic: Drizzle a little balsamic glaze over the cooked sprouts before serving. You could also add a small splash of balsamic vinegar during cooking.
- Add shallots: A finely chopped shallot adds extra flavour. You can add it at the beginning of cooking with the sprouts.
- Give them some crunch: Sprinkle toasted pine nuts over the finished dish for extra texture.
- For crispy edges: Transfer the cooked sprouts to an ovenproof dish and put them under the grill for 3-4 minutes, watching carefully.
- Try a dairy-free version: Use a plant-based butter alternative and leave out the Parmesan or replace it with a dairy-free alternative.
- Cooking a larger batch: Make sure the sprouts fit comfortably in your slow cooker. Increasing the quantity can affect cooking time, so check for tenderness rather than relying on the original timing.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Why are my Brussels sprouts still hard? | The sprouts may be larger than those used in this recipe, or your slow cooker may run cooler. Continue cooking until a fork goes into the centre easily. Check them regularly so they don't become too soft. |
| Why have my Brussels sprouts gone mushy? | They have probably been cooking for too long. Smaller Brussels sprouts cook more quickly, and leaving them on the heat after they become tender can affect their texture. Next time, start checking them earlier. |
| Why is there liquid at the bottom of my slow cooker? | Brussels sprouts naturally release moisture as they cook. Frozen sprouts can release even more. Use a slotted spoon to transfer the cooked sprouts to your serving dish if there is excess liquid. |
| Why aren't my Brussels sprouts crispy? | Slow cooking uses trapped moisture, so it won't give you the same texture as roasting. If you want crispy edges, finish them under the grill for a few minutes or try our air fryer Brussels sprouts instead. |
| Why do my Brussels sprouts taste bitter? | Some Brussels sprouts naturally have a stronger flavour, particularly larger or older ones. Choose fresh, smaller sprouts where possible. Parmesan, butter and a little balsamic glaze can help balance the flavour. |
Frequently Asked Questions
Yes! Cooking Brussels sprouts in a slow cooker is an easy way to prepare this classic side dish without using the oven or hob. They cook until tender in approximately 2 hours on high or 4 hours on low, depending on your slow cooker and the size of the sprouts.
No additional water is needed for this recipe. The sprouts release moisture as they cook, and the butter and olive oil help coat and flavour them. Always check your slow cooker's instructions for any minimum liquid requirements.
No, we leave ours whole. Just trim the hard stalk ends and remove any damaged outer leaves. If you have particularly large sprouts, you can cut them in half to help them cook more evenly.
I prefer to cook them separately. A joint of meat generally needs a much longer cooking time than Brussels sprouts, so adding everything at the beginning could leave you with very soft sprouts. Cooking the sprouts in a separate slow cooker also makes it easier to control their texture.
You can, but they are at their best freshly cooked. To save time, I recommend trimming and washing the sprouts on Christmas Eve and keeping them covered in the fridge. Then cook them on Christmas Day. Cooked leftovers should be cooled and refrigerated promptly.
You can increase the ingredient quantities if your slow cooker is large enough. However, a bigger batch may need a different cooking time, so check regularly and make sure all the sprouts are cooked through.
They can be made vegetarian by using a vegetarian hard cheese alternative instead of traditional Parmesan, which usually contains animal rennet.
More Vegetable Side Dishes
If you've tried these slow cooker Brussels sprouts, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Brussels Sprouts
Recipe Video
Ingredients
- 500 g (1.1 lb) of Brussels sprouts
- 2 tablespoons of Olive oil
- 3 tablespoons of Butter
- ¼ teaspoon of Fine sea salt - to taste
- ½ teaspoon of Ground black pepper
- 40 g (⅓ cups) of Parmesan
Instructions
- Prepare the sprouts: Trim the hard ends off 500 g of Brussels sprouts, remove any damaged outer leaves and wash them. Drain well. Small and medium sprouts can be left whole.
- Add to the slow cooker: Put the prepared Brussels sprouts into the slow cooker. Add 2 tablespoons of Olive oil, ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper, and toss to coat. Dot 3 tablespoons of Butter over the top.
- Cook: Put the lid on and cook on HIGH for approximately 2 hours or LOW for 4 hours, until the sprouts are tender. Cooking times vary depending on the size of the sprouts and your slow cooker.
- Check: Check the sprouts are cooked to your liking. They should be tender when pierced with a fork, but not falling apart. Transfer to a serving dish, sprinkle over 40 g of Parmesan (grated) and serve.
Recipe Notes
- Choose similar-sized sprouts: This helps them cook at the same rate. Halve any particularly large ones if needed.
- Don't overcook them: Check the sprouts before the suggested cooking time is up. They should be tender but still hold their shape.
- No extra water needed: This recipe uses butter and olive oil, and the sprouts release their own moisture. Follow your slow cooker's instructions regarding minimum liquid requirements.
- Add some extra toppings: Fry chopped bacon until crisp and stir it through before serving. Add a handful of fresh cranberries during cooking for a colourful, slightly tart festive twist. Drizzle a little balsamic glaze over the cooked sprouts before serving. You could also add a small splash of balsamic vinegar during cooking.
- Cooking a larger batch: Make sure the sprouts fit comfortably in your slow cooker. Increasing the quantity can affect cooking time, so check for tenderness rather than relying on the original timing.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Claudia Lamascolo says
One of all time favorite vegetable is cabbage but brussels are so much easier and we make them often I have never even known they could be done in a slow cooker this is awesome!
Emmeline says
If you add parmesan you can get me to love anything, even brussels sprouts! Delicious!
Megan says
Made these for Thanksgiving. I didn't have the option of roasting and serving right away, so needed anothlutio. These were perfect. Delicious without having to take up stove or oven space. I didn’t add parmesan as I don't eat dairy. They were still yummy and I imagine parmesqn would have elevated it.
Dannii says
So glad you enjoyed them. Hope you had a great thanksgiving.
Katherine says
Such a great way to save space in the oven on Christmas! These sprouts look incredible.
Charla says
The only way I will eat sprouts are in the air fryer so it will be interesting to see if I will like this method too. Challenge accepted!
Amanda Wren-Grimwood says
A great idea when there is so much going on with a Christmas dinner and no soggy sprouts either!
Adrianne says
What a great Christmas side dish Dannii I love using my Slow Cooker so this is my kindof recipe!
Toni says
This is so good!! Such a perfect addition to our holiday menu!
Laura says
Such a great way to make brussels sprouts without having to steam or roast them. Totally hands off.
Shanna says
These were so good and there is nothing that I would change about them.
Little Home in the Making says
Looks so delicious! The secret with making brussels actually delicious is what you add to them, and this looks like a solid recipe!
Jen says
Such a lifesaver to not have to take up stove top or oven space to make these. That space is so limited during the holidays. Plus, this makes it an easy to take dish for potlucks in the future. Thanks!
Jess says
I have never made brussels sprouts in the slow cooker before. This is life-changing!