Looking to cook Brussels sprouts in a slow cooker? You absolutely should—they turn out incredibly tasty. As someone who's not usually a big fan of Brussels sprouts, I was skeptical, but this method changed my mind. With family members who love them, they frequently grace our table. I recently prepared them in the slow cooker, and the results were far better than pan-frying.
How to Make Brussels Sprouts in the Slow Cooker
This one-pot slow cooker recipe features Brussels sprouts as the star. It's a healthy, low-carb option since I skipped the potatoes—though it's delicious with them too.
Tip: Add potatoes for heartier servings if desired.
Ingredients for Slow Cooker Brussels Sprouts (Serves 4-5):
- 1 kg Brussels sprouts
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bowl mushrooms
- 2-3 oz bacon
- 1 tray Paturain Light
- 1/2 bottle cooking cream
- 4 cloves garlic
- 2 onions
- 1 tsp sambal oelek
- 100g grated cheese
- 1 tbsp garden herb stock powder
How to Prepare Slow Cooker Brussels Sprouts
Like most slow cooker recipes, this one is straightforward and foolproof.
- Trim the bottoms of the Brussels sprouts and wash them
- Chop the onions
- Slice the mushrooms
- Cut the red and yellow bell peppers into pieces
- Mince the garlic cloves
- Add all veggies to the slow cooker with the Brussels sprouts
- Stir in the Paturain Light and 1/2 bottle cooking cream
- Add stock powder and sambal oelek
- Gently toss to combine
- Cook on low for 4 hours
- If too much liquid, add a bit of thickening agent
- Stir well and top with grated cheese
- Cook another hour with the lid on, then serve
For crispy bacon, fry it separately and serve on top. Alternatively, add it at the start for softer texture. I forgot the bacon this time, but the dish was still fantastic!
