Outsource your side dish to the slow cooker with Crockpot Brussels Sprouts!

healthy low carb side dish of Brussels sprouts with cranberries and feta cheese

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Although cranberries are often first thought of for sweet uses, (have you made these Cranberry Orange Cookies yet?) I enjoy them the most in savory dishes, like this slow cooker Brussels sprouts recipe.

Brussels sprouts are one of my favorite vegetables, and I wanted to devise a way to make them easy to serve at holiday meals.

  • Although I love Roasted Brussels Sprouts (<– an easy answer to how you roast Brussels sprouts so they’re not soggy), if your family’s Thanksgiving is anything like mine, roasted Brussels sprouts would be nearly impossible to execute.
  • Between the turkey, the Healthy Sweet Potato Casserole, and the Chestnut Stuffing, we’re out of oven space.
  • Roasted veggies also can’t be made in far advance, since they are designed for immediate serving, and there isn’t a good way to transport them to different gatherings either.

Like my Crockpot Scalloped Potatoes, slow cooker Brussels sprouts, however, can achieve all of the above!

They can be prepped in advance, cooked on low or high heat depending upon your timing, and are easy to bring to different gatherings too.

With festive colors and comforting flavor, this easy side dish is a slam dunk for any holiday meal!

Slow Cooker full of Brussels Sprouts with Maple Syrup, Cranberries and Feta

5 Star Review

“I made this for an office party! THE BEST! Totally GONE. Was truly the ONLY dish that there were not leftovers!”

— Chris —

How to Make Crockpot Brussels Sprouts

Before I tested the crockpot Brussels sprouts, I wasn’t entirely certain how I’d feel about their texture in the slow cooker, but I was delighted.

The Brussels sprouts kept a nice chew to them (my fear was that they would be mushy—not at all!), and they even picked up the caramelized flavor I love about oven roasting.


The Ingredients

  • Brussels Sprouts. The slow cooker makes the Brussels sprouts tender. In addition to how delicious they taste, Brussels sprouts are also highly nutritious. They’re packed with fiber, vitamins, and minerals.
  • Cranberries. Juicy and tart. They give this dish its distinctive holiday flair!

Substitution Tip

I used dried cranberries for this dish, but it would also be scrumptious with fresh cranberries. If you are looking for them fresh but can’t find them, check the freezer section, where most grocery stores keep them stocked year-round (fresh are typically only available at the holidays).

  • To use fresh cranberries: Stir them in when you’re redistributing the Brussels sprouts in Step 3.
  • Feta. Creamy, salty, cheesy goodness! It’s a fantastic pairing with cranberries.
  • Maple Syrup. You’ll love slow cooker Brussels sprouts with maple syrup! It naturally sweetens the dish and tastes excellent with the Brussels sprouts (Maple Bacon Brussels Sprouts are also not to be missed.)
  • Salt + Pepper. Simple seasoning is all these Brussels sprouts need.

The Directions

Brussels sprouts halves in a crockpot
  1. Add the sprouts to a slow cooker.
Raw vegetables with spices in a slow cooker
  1. Stir in the maple syrup, oil, and spices.
Halved Brussels sprouts in a crockpot
  1. Slow cook Brussels sprouts in the crockpot on LOW for 2 1/2 hours or on HIGH for 1 to 1 1/2 hours, stirring once halfway through. Stir again, then continue cooking for another 15 minutes on HIGH or 30 minutes on LOW.
Crockpot Brussels sprouts with feta
  1. Add half of the feta and cranberries.
Cut Brussels sprouts in a bowl
  1. Finish with the remaining feta. DIG IN!

Dietary Note

To Make Vegan. For a vegan version of the recipe, you simply need to make your slow cooker Brussels sprouts cheese-free.

bowl of fresh Wisconsin cranberries

Storage Tips

  • To Store. Refrigerate Brussels sprouts in an airtight storage container for up to 3 days.
  • To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.

Meal Prep Tip

Chop all of the Brussels sprouts and place them in the slow cooker. Store refrigerated. When ready to cook, let the slow cooker come near room temperature, then proceed as directed.

Crock Pot of Brussels Sprouts with Maple Syrup, Cranberries, and Feta Cheese

Leftover Ideas

Stir crockpot Brussels sprouts into cooked and cooled pasta.

Slow cooker Brussels sprouts and potatoes are another delicious choice for your leftovers. Combine the two, then reheat in the oven (use my Oven Roasted Potatoes or Roasted Fingerling Potatoes recipe).

Slow Cooker Brussels Sprouts with Cranberries and Feta

What to Serve with Crockpot Brussels Sprouts

Pair any of these delicious mains with slow cooker Brussels sprouts and sweet potatoes or similar holiday sides.

Cut Brussels sprouts in a slow cooker with feta

Recommended Tools to Make this Recipe

  • Slow Cooker. This one is perfect for making this easy side dish.
  • Sharp Knife. Ideal for slicing the Brussels sprouts.
  • Measuring Cups. You’ll need both dry and liquid measuring cups.

The Best Slow Cooker

This 3-quart slow cooker is wonderful for smaller-sized recipes. It has multiple settings, and the insert is dishwasher-safe.

Slow Cooker Brussels Sprouts with Cranberries and Feta

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Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

Can I Use Frozen Brussels Sprouts?

I do not recommend making this into a frozen Brussels sprouts slow cooker recipe. The Brussels sprouts will become mushy and watery. If you want to use up frozen sprouts, check out my Roasted Frozen Brussels Sprouts recipe.

Can I Use Honey Instead of Maple Syrup?

While you can make this swap, the flavor will be slightly different because honey has a more floral flavor than maple syrup, which is smokier. That said, they will still be yummy (check out these Crockpot Carrots which use honey as well).

What Cheese Can I Swap for the Feta?

While I haven’t tried a swap myself, you could try a mild blue cheese like gorgonzola or Parmesan cheese.

Slow Cooker Brussels Sprouts with Cranberries and Feta

Crockpot Brussels Sprouts

5 from 8 votes
Crockpot Brussels Sprouts with maple syrup and feta. Easy slow cooker recipe that frees your oven and tastes DELICIOUS! Great for holidays.

Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins

Servings: 12 servings

Ingredients
  

  • 4 pounds Brussels sprouts trimmed and halved
  • 1/2 cup pure maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups crumbled feta cheese divided
  • 1 1/2 cups dried cranberries or fresh cranberries optional; see notes to use fresh

Instructions
 

  • Place Brussels sprouts into a 6-quart slow cooker (see recipe notes if using a 6-quart slow cooker).
  • Stir in the maple syrup, olive oil, salt, and pepper.
  • Cover and cook 2 1/2 hours on low or 1 to 1 1/2 hours on high, until the Brussels sprouts are crisp-tender but still a little too chewy to eat. Stir once halfway through to redistribute.
  • Stir once more, then recover and cook until the Brussels sprouts are completely tender (but not mushy), about 15 additional minutes on high or 30 additional minutes on low.
  • Stir in half of the feta cheese and cranberries.
  • Sprinkle the remaining feta on top. Serve warm.

Notes

  • TO USE FRESH CRANBERRIES: Stir in the fresh cranberries in Step 3 when redistributing the Brussels sprouts.
  • TO HALVE THIS RECIPE: Use a 3- or 4-quart slow cooker.
  • TO MAKE AHEAD: Chop all of the Brussels sprouts and place in the slow cooker. Store refrigerated. When ready to cook, proceed as directed. (You may need to add a little bit to the cooking time since the slow cooker will be cold.)
  • TO STORE: Refrigerate Brussels sprouts in an airtight storage container for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 12)Calories: 237kcalCarbohydrates: 36gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 17mgPotassium: 637mgFiber: 7gSugar: 22gVitamin A: 1220IUVitamin C: 129mgCalcium: 173mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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52 Comments

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  1. These brussel sprouts are my husband’s favourite. We have them about twice a month now. I did double the recipe for our big Christmas dinner with family and it worked perfectly. I got my crockpot ready for transport just after adding the cranberries and feta, drove 45 minutes to my in-laws, put the crockpot on warm and it was perfect when dinner was served. There were no leftovers and both my grandsons (aged 6 and 4) loved it too. So the double batch works in a 6 quart crockpot with periodic stirring.5 stars

    1. I’m so glad you and your family enjoy the recipe, Ronda! Thank you for reporting back and for sharing your tips about doubling the batch! I really appreciate it.

  2. I doubled this and made it for Christmas; it was a HUGE hit!! All 13 people loved it!! I cooked on low for 2.5 hrs, then another 30 mins with the cranberries (so no extra time for doubling). I also stirred every hour just to be safe. 5 stars

    1. Christina, I’m so happy to hear this dish was a hit! Thanks for sharing your notes about doubling the recipe and taking the time to leave this awesome review!

  3. I made this for an office party and doubled the recipe!  THE BEST!  Totally GONE.  Was truly the ONLY dish that there were not leftovers! The hardest part was trimming 4 POUNDS of Brussels sprouts!  Easy easy recipe!  If you double, yes do double the cooking time……BUT I suggest 20 minutes for the cranberry part instead of 30, to make them a bit firmer.  Fabulous recipe (I am a guy!)5 stars

  4. I am not knowledgeable about cranberries. Fresh cranberries are bagged in the produce section of the grocery store, correct? Year go straight into the recipe with no prep? So you really don’t have to cook them? Are they sour?
    Thanks

    1. No prep needed and you can find them fresh in the produce section at this time of year. They are tart, but I love their pop of flavor; they taste less sour cooked than they do raw.

  5. Has anyone tried adding other root vegetables to this recipe such as sweet potatoes, cauliflower, parsnips, etc?

  6. How would this recipe work in the oven because my crockpot is in use for other side dishes for our Thanksgiving meal and I just had to make these brussel sprouts again because EVERYONE loved them for previous holidays I have made them?! Please help!!!5 stars

    1. Hi Olivia! I’ve only tested this recipe as written but you might be able to use this one: https://www.wellplated.com/roasted-brussels-sprouts-with-garlic/ and then adapt it to the flavors! If you decide to experiment, let me know how it goes!

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