Outsource your side dish to the slow cooker with Crockpot Brussels Sprouts!
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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!
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!
- 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
- Add the sprouts to a slow cooker.
- Stir in the maple syrup, oil, and spices.
- 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.
- Add half of the feta and cranberries.
- Finish with the remaining feta. DIG IN!
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.
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).
What To Serve With Crockpot Brussels Sprouts
- Stuffed Pork Tenderloin – Impress everyone with this easy Italian stuffed pork tenderloin recipe in the oven. With spinach, prosciutto and cheese, it’s perfect for entertaining.
- Stuffed Salmon – Stuffed salmon with spinach cream cheese filling tastes like a restaurant meal, but is so easy to make at home! Perfect for quick dinners and entertaining.
- Baked Chicken Breast – How to make the absolute best juicy baked chicken breast in the oven. Easy to customize with your favorite seasoning, healthy, and so tender!
- Cordon Bleu Recipe – Crispy baked chicken cordon bleu is a healthy version of the classic recipe. Tender chicken stuffed with ham and cheese, breaded, and baked.
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.
Frequently Asked Questions
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.
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).
While I haven’t tried a swap myself, you could try a mild blue cheese like gorgonzola or Parmesan cheese.
Crockpot Brussels Sprouts
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Ingredients
- 4 pounds Brussels sprouts trimmed and halved
- ½ cup pure maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups crumbled feta cheese divided
- 1 ½ 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
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Thanks for the recipe ?
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.
PS. That was meant to be a 5-star rating!
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.
Ronda, did you use fresh or dried cranberries?
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.
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!
Christina, did you use fresh or dried cranberries?
I used dried ones. Funny, I commented on this recipe awhile ago and forgot all about it. I’ll be making it again for Christmas this year!
Yay! Thanks for following up Christina!
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!)
Thanks so much for reporting back, Chris! I’m so glad to hear they were a hit!
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
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.
Love this easy recipe. It has become a family favorite.
I’m so happy that you’ve enjoyed it, Kelly! Thank you for sharing this kind review!
We have dairy restriction. Has anyone made this recipe without the feta?
Hi Liz! You can definitely omit the feta if needed. It will still be tasty!
Has anyone tried adding other root vegetables to this recipe such as sweet potatoes, cauliflower, parsnips, etc?
Hi Julie! I have not but if you decide to test it out, let me know how it goes!
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!!!
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!
This looks so good and I want to make it for Christmas… I just need clarification on adding the feta, do you add the feta and cranberries when it’s done or add the feta & cranberries and cook for another 30 minutes? Thank you!
Hi Denise! It’s Step 5: Stir in half of the feta cheese and cranberries. This is after Step 4 where you are cooking for the brussels sprouts for an additional 15-30 minutes. Hope this helps!
Hello!
If I wanted to use frozen cranberries – when would I add them in?
I’m soooo excited about this😋
Hi Tina! I’m not sure, I’ve only tested the recipe as written. If you decide to experiment, I’d love to know how it goes!
I want to make this recipe for our small Christmas Eve gathering. I will halve the recipe, but I only have a large crockpot. Will this be an issue
Hi Joan! It would probably be okay but you would likely need to cook them less. It’s really hard for me to say for sure since I have not tested the recipe out this way. Let me know how it goes if you decide to give it a try!
Can you freeze the left overs. I have about 4 lbs of brussel sprouts and I was hoping I could make a big batch and freeze the left overs for an easy heat and eat meal during the week
Hi Julie! For this recipe, I would not recommend freezing them. I’m just not sure how the texture would be when you try to thaw and reheat them. If you decide to experiment, I’d love to know how it goes!
Could I use raisins in place of cranberries?
Hi Judith! You probably could, but raisins do not have the same flavor as cranberries so I am unsure how the end product will taste. If you decide to experiment, I’d love to know how it goes!
Hi! How many days in advance can you chop and store brussels sprouts?
As long as they’re fresh, you’d be fine with 3 to 4 (and maybe even longer!)
Are these sweet from all the maple syrup?
Hi! It gives it a smoky, sweet flavor but it’s not overly sweet. Enjoy!
Really delicious. Substituted pomegranate seeds for the cranberries.
Tasty! Thank you Erin!
This looks delicious! To those of you that doubled the recipe, what size crockpot did you use? I have an 8qt one, and I know the original recipe calls for a 6qt. Thanks!
Hi Kate, I think an 8qt would be just find to double this. Let us know how it goes!
Hi Erin! I ended up making the regular amount in the 8qt just to be safe. I will try doubling it in the future. But it worked great in the 8 qt. What a delicious dish! Everyone loved it!
Great to hear! Thanks Kate!