If you can't think of anything worse than plain boiled Brussels sprouts, then try our slow cooker version. Slow Cooker Brussels Sprouts are perfectly cooked in oil and butter and then sprinkled with Parmesan cheese for a Christmas or Thanksgiving side dish with a twist. The perfect dish to wow even the biggest sprout cynics, and a great space saving option when oven space is limited.
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On Christmas Day, or whenever we are making a roast dinner, our oven and hob (stovetop) are packed full with cooking the meat and all the sides. So, why not free up some space by cooking a classic (but divisive) side dish in the slow cooker?
Perfectly cooked sprouts, with no prep needed. Just dump them in and leave them to cook. Think you don't like Brussels sprouts? Just give these brussel sprouts in slow cooker a try! You can even use frozen Brussels sprouts.
Looking for other ways to use Brussels sprouts? Try our cheesy Brussels Sprouts Gratin, speedy Microwave Brussels Sprouts, easy Air Fryer Brussels Sprouts, tasty Christmas Salad or our delicious Balsamic Roasted Brussels Sprouts.
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Slow Cooker Brussels Sprouts Ingredients
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 - Make sure to choose fresh Brussels sprouts, as this will make all the difference to the finished dish. There are more tips on how to choose them below.
- Butter and oil - These not only add flavour, but they help with give them a little crispiness on the outside. We used unsalted butter and olive oil.
- Salt and pepper - Sea salt and cracked black pepper are the perfect seasoning.
- Parmesan cheese - This makes the perfect topping to the slow cooker Brussels sprouts. You could use shredded mozzarella if you prefer, but it doesn't have the same flavour.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Slow Cooker Brussel Sprouts
- One: Put all the ingredients in the slow cooker, mix well and cook on high for 2 hours or low for 4 hours.
How to Choose Brussels Sprouts
They key to delicious tasting Brussels sprouts is choosing the best ones. So, here are some of our top tips for choosing them at the supermarket.
You want to look for bright green heads that are firm to touch and heavy for their size. The leaves should be tightly packed too.
Avoid Brussels sprouts that have yellowing leaves (this is a sign of old sprouts) or black spots, which could indicate fungus.
Smaller Brussels sprouts are usually sweeter and more tender than larger ones, so choose those if you don't like any bitterness.
Serving Suggestions
These are a must with any roast dinner. So, here are some of our favourite roast meats and easy side dishes for you to try:
Slow Cooker Brussels Sprouts Storage
Store: If you have leftover Brussels sprouts, then once they have come to room temperature they can be put into an airtight container and stored in the refrigerator for for 3 days.
Reheat: To reheat them, transfer them to an ovenproof dish in a single layer and put them in a preheated oven at 200°C/180°C(fan)/400°F/Gas 6 until they are warm. You could also heat some oil in a frying pan and fry them to reheat. Leftovers are really good in pasta too.
Make in advance: You can chop all of the Brussels sprouts and put them in the slow cooker and keep in the fridge. When you are ready to cook them, let the slow cooker come room temperature, and then carry on with the rest of the recipe. I do this on Christmas eve.
Dannii's Top Tips
- Add some extra flavour by cooking some fresh cranberries at the same time as the sprouts.
- If you want to make these slow cooker Brussels sprouts more indulgent, then why not fry up some chopped up bacon and add it to the slow cooker? A bit like what we do with our slow cooker green beans recipe.
- Add a touch of sweetness - drizzle them with some balsamic glaze before serving. You can also cook them with a little balsamic vinegar.
- Some chopped shallots would also be a nice addition.
- A sprinkle of pine nuts before serving adds some nice texture.
- If you want really crispy sprouts, but with the ease of cooking them in the slow cooker, after cooking you can transfer them to a heatproof dish and put them under the grill for 3-4 minutes.
Frequently Asked Questions
No, there is not need to cut them in half. Just throw them into the slow cooker whole. You just need to cut the stem off.
Yes, if you don't have any fresh or you just want to save yourself some time then you can use frozen. With frozen they are already trimmed and cleaned, so there is no prep at all. They are also really budget friendly and it means you can make this out of season.
More Vegetable Side Dishes
If you've tried these Crock Pot Brussels Sprouts, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Brussels Sprouts
Ingredients
- 500 g (1.1 lb) of Brussels sprouts
- 2 tablespoon of Olive oil
- 3 tablespoon of Butter
- 1 pinch of Sea salt - to taste
- 1 pinch of Ground black pepper
- 40 g (0.33 cups) of Parmesan
Instructions
- Put all the ingredients in the slow cooker and mix well
- Cook on high for 2 hours or low for 4 hours.
Recipe Video
Recipe Tips
- Add some extra flavour by cooking some fresh cranberries at the same time as the sprouts.
- If you want to make these slow cooker brussels sprouts more indulgent, then why not fry up some chopped up bacon and add it to the slow cooker. A bit like what we do with our slow cooker green beans recipe.
- Add a touch of sweetness with drizzle them with some balsamic glaze before serving.
- Some chopped shallots would also be a nice addition.
- A sprinkle of pine nuts before serving adds some nice texture.
- If you want really crispy sprouts, but with the ease of cooking them in the slow cooker, after cooking you can transfer them to a heatproof dish and put them under the grill for 3-4 minutes.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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!