Slow cooker brussels sprouts is the perfect side dish for your roast dinner. With this easy recipe, you'll be able to cook sprouts to perfection every single time!
If you love brussels sprouts, then you will definitely enjoy this recipe. Sprouts are an essential part of any British roast dinner, especially at Christmas. With this easy recipe, you can prepare them in the morning, and leave them to cook until you're ready to serve dinner in the afternoon.
This is also a great way to prepare sprouts ahead of time if you plan to use them in other dishes, for example, my Brussels Sprouts Pasta Salad.
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Why you'll love it
- Free up space on your stove by making your sprouts in your slow cooker
- Easy, healthy side dish recipe
- Prepare the sprouts in the morning, and leave them to slow cook all day
- Set and forget - you don't have to keep checking on them all day as the slow cooker will ensure a perfect result on its own
Brussels sprouts: Although frozen sprouts will work, I recommend using fresh brussels sprouts for the best results.
Olive oil: Prevents the sprouts from sticking to the bottom of the pot, or from drying out during the initial stages of cooking. You can omit this, or use vegetable oil instead if preferred.
Balsamic vinegar: Adds some flavor to the sprouts. Optional.
Salt + freshly ground black pepper: Adds a little flavor. Reduce the amount or omit these if you prefer.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
Wash and clean the brussels sprouts. I like to remove the outer layer of tough leaves, as this removes some of the bitter flavor.
Then, add them to your slow cooker. Add the olive oil, balsamic vinegar, salt and pepper, and stir to combine.
Place the lid on top of the slow cooker, and cook on HIGH for 2=4 hours, or on LOW for 4-6 hours. The sprouts will be perfectly tender, and ready to eat.
- This method of cooking brussels sprouts does not require any water. The result will be more like steamed sprouts than boiled sprouts.
- You can check to see if the sprouts are done by piercing them with a fork. The fork should fall through the sprout with little resistance.
- Prepare the brussels sprouts the day before, and store them in the refrigerator over night. This allows you to save some time on the day you plan to serve them, which is very useful if you're preparing a big family meal.
This recipe can easily be adjusted to suit your preferences.
You can add any seasoning, sauce or other component to adjust the flavor of the sprouts. For example, try adding grated Parmesan cheese, Dijon mustard, maple syrup, honey, brown sugar or garlic powder.
Additionally, you will need a sharp knife and a cutting board to clean the brussels sprouts.
Any leftover slow cooker brussel sprouts can be refrigerated for up to 4 days. Reheat them in a microwave or on the stove, and serve them warm.
Frequently asked questions
Absolutely! Slow cooked brussels sprouts are soft and tender, with plenty of flavor.
Yes, you can slow cook frozen brussels sprouts. As they have been previously frozen, they might have a slightly softer texture compared to using fresh sprouts.
Cutting sprouts in half before cooking is a great trick if you're pan frying or roasting them. However, it's not typically needed if you plan to slow cook them.
You might also like these recipes
- Steamed Brussels Sprouts
- Garlic Parmesan Brussels Sprouts
- Slow Cooker Green Beans
- Slow Cooker Red Cabbage
- Instant Pot Carrots
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Slow Cooker Brussels Sprouts
- 1 Crockpot
- Wash and peel the brussels sprouts.
- Add the ingredients to a slow cooker and combine well.
- Slow cook for 2-4 hours on HIGH, or 4-6 hours on LOW.
- Add some flavor by adding Parmesan cheese, cranberries, maple syrup, Dijon mustard, or any seasoning or sauce that you like.
- Prepare the brussels sprouts in advance to save time when cooking.
- Slice the sprouts in half to reduce the cooking time required.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended