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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

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

  • 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.
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.

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.

Crockpot Brussels Sprouts

4.95 from 35 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 minutes
Cook: 3 hours
Total: 3 hours 10 minutes

Servings: 12 servings


  • 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


  • 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.


  • 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.


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 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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4.95 from 35 votes (27 ratings without comment)

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  1. Aw it looks like you had so much fun Erin! This is the PERFECT Thanksgiving side dish! But I would have to eat it myself cause I’m the only one who loves Brussels sprouts! ;)

  2. I truly love cranberries so much! They are gorgeous in any dish and I love the tart flavor (and I always decorate my holiday table with them).

    Your visit to the cranberry bog looks like such a cool experience!

  3. how cool!!!!! I absolutely love cranberries and have always been curious about cranberry farms, looks like it was an amazing time!!

    and the recipe, clearly!, looks damn good too :)

  4. I absolutely cannot wait to try this recipe. My husband and I LOVE sprouts and if everyone just once had them cooked properly, they would also. I’m actually originally from WI and have been to the Cranberry Festival in Warrens, WI many times. I think I’ll make this for Thanksgiving – thank you!

    1. Chris, I have always wanted to go to the cranberry festival, and I feel exactly the same way about Brussels sprouts. I hope you love these!

  5. My most favorite way to eat Brussels sprouts is roasted, because they become sweet as they start to caramelize.  But this recipe sounds quite intriguing.  I’m hoping I can cook it at the level of ingredients specified in my 6-quart slow cooker, because that’s the only one I have (the only one I want and the only one I have room for).  Thanks also for sharing about how cranberries are grown – new information for me.

  6. I had no idea there were that many cranberries on Wisconsin. I love adding them to oatmeal, smoothies, and bread. YUM!

  7. Slow Cooker Brussels Sprouts with Maple Syrup, Cranberries and Feta?! Ummmm gimme! I only recently started liking brussels sprouts (I know I know I know) and these look SO yummy!

  8. Brussels sprouts and cranberries together is one of my favorite combos! Cooking them in the crockpot is genius!! Great post! :)

  9. Erin this looks like such a gorgeous side dish! I would never have thought of pairing cranberries and brussel sprouts together.  Looks incredible!

    1. Hi Dee! From personal experience, I can tell you that my husband, my friends, and myself all loved this recipe. In terms of whether or not people leave comments, that unfortunately is out of my control. This is a newer recipe on my site, so sometimes it takes a while for people to leave comments, even when the dishes been tried. There are also many readers who make dishes without leaving comments. I stand behind every recipe on my site, and would never post something that I didn’t think that it was worth your time and resources to make. If you decide try this recipe, I hope that you enjoy it!

  10. Greetings from the UK! 
    I made this for Christmas and it was lovely. The sprouts still had a bit of bite and the sharp cranberries worked beautifully with the rest of the meal. 
    I didn’t add any cheese but certainly will next time it’s not part of a traditional dinner. 5 stars

    1. Yay!!!! I’m so excited to hear this Nikki! Thank you so much for trying the recipe and taking time to report back. It really means a lot!

  11. I tried this with honey instead of maple syrup because I was too lazy to go buy some.. I will report back on how it turned out, but do you have any thoughts on this switch?

    1. Hi Trisha! I think the flavor will be a little different because honey has a more floral flavor than maple syrup, which is smokier. But I think it will still be yummy! I hope you enjoy the recipe!

  12. Hi, I was wondering about the maple syrup….I don’t have pure….just mrs butterworth’s possibly…will that be ok? Want to make this tonight…thank you!

    1. Hi Kathy! The recipe will definitely turn out with imitation maple syrup like the one you mentioned. For next time though, definitely check out pure maple syrup. It’s flavor is AMAZING by comparison, so I feel like it’s worth the splurge. Thanks for trying the recipe. I hope you love it!

  13. Just thought I’d leave you a comment since I am making this recipe for the fourth time! The first time I made it for Thanksgiving and then repeated for Christmas dinner. Now it’s in my regular family dinner rotations I like it so much.

    I follow the recipe exactly. I use frozen brussels sprouts so I can make this year-round. I have also made several of your other recipes and have enjoyed them all (will try to comment on those as well). The recipes are delicious enough to serve for special occasions but not so difficult to be done during a typical week (I have two young kids and several other responsibilities, and I can still make them for week day dinners). Thank you, Erin! Can’t wait to try some more. :)5 stars

    1. Hi Siobhan! It makes me so happy to hear that this recipe has become a regular for you! Thank you so much for the kind words about my recipes. I truly appreciate it!

  14. 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.

  15. 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!

      1. 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!

  16. 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

  17. 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?

    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.

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

  19. 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: and then adapt it to the flavors! If you decide to experiment, let me know how it goes!

  20. 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!

    1. 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!

    1. 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!

  21. 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

    1. 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!

  22. 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

    1. 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!

    1. 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!