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Slow Cooker Brussels Sprouts

November 23, 2014

Grab your slow cooker and try this recipe! It’s a great holiday side dish, because you throw it all together in the morning and forget about it until dinner time. I found this recipe on the site: http://crockpot365.blogspot.com/. I changed two things–added garlic, and switched out chicken stock for water. And boy oh boy is it delicious!! The sprouts turn out slightly browned, soft in the middle, and coated in a salty, garlicky butter sauce. Enjoy!

2 pounds fresh Brussels sprouts
6 cloves fresh garlic, minced
3 Tablespoons butter, melted
1 Tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
1/4 cup chicken stock


  • Wash and trim the ends off of each Brussels sprout, and cut large ones in half.
  • Put into slow cooker.
  • Add garlic to slow cooker.
  • In a large measuring cup, whisk together melted butter, Dijon and chicken stock.
  • Pour over sprouts and garlic.
  • Season with salt and pepper, to taste.
  • Mix well with a large spoon.
  • Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.
  • Stir well to distribute the sauce before serving.
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2 Responses to “ Slow Cooker Brussels Sprouts ”

  1. Melissa on November 22, 2010 at 12:57 am

    well….i think this is the first recipe i’m not in love with! but i will say i stil like it and your track record thus far is excellent. i am more of a roasted sprout person i guess. there didnt seem to be enough sauce too. i love that balasmic butter sprout recipe though :)

    • KP on November 30, 2010 at 1:03 pm

      Hmmm…maybe too many sprouts? I literally ate this entire pot when I made it. I agree there\’s not tons of sauce, but all my sprouts were nicely coated. Oh well–you\’re still my biggest fan :)

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