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