These Crock Pot Brussels Sprouts are sure to become your new favorite side dish! Slow cooked in chicken broth until perfectly tender and topped with rich and creamy butter, tangy lemon, earthy thyme, and savory bacon, these mouthwatering Brussels sprouts will have everyone begging for seconds!
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If you’re looking for a brussels sprout recipe that the whole family will love, this my friends, is it! These slow cooker Brussels sprouts are so good, they’ll even convert the haters of this humble veggie.
I mean, they are topped with bacon and bacon makes everything better, right?
On top of that, these Brussels sprouts are also cooked slowly in chicken broth with fresh thyme and then flavored with butter, lemon juice, lemon zest, and more thyme which really elevates their taste.
Using a slow cooker for veggies is one of my favorite ways to make them! For more slow cooker veggie sides, check out my Slow Cooker Corn on the Cob, Slow Cooker Spaghetti Squash, and Slow Cooker Mushrooms.
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Ingredients
Here's a look at the simple ingredients you need to make this Brussels sprouts slow cooker recipe.
- Brussels Sprouts: Use fresh Brussels sprouts for the best results and flavor. The sprouts should be bright green in color and firm to the touch, and the leaves should be tightly layered together. You want to avoid yellowing or wilted sprouts or those that have brown spots, holes, or shriveled leaves.
- Chicken Broth: Using broth instead of water gives the sprouts a nice flavor. You can use regular or low-sodium broth.
- Fresh Thyme: Adds flavor during cooking as well as after after.
- Salt & Pepper: Just a bit of each adds the perfect amount of flavor to the dish.
- Bacon: Adds smoky, salty, and umami flavors to the Brussels sprouts.
- Butter: Adds richness and flavor. I prefer using unsalted butter since we are already adding salt to the dish.
- Lemon: Both lemon juice and zest add a bright and tangy flavor to the Brussels sprouts.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dairy-Free: Replace the butter with a plant-based version or use extra virgin olive oil instead to make this Brussels sprouts crock pot recipe dairy-free.
- Cheesy: Sprinkle some parmesan, feta, cheddar, or mozzarella cheese onto the Brussels sprouts after cooking to add a cheesy flavor.
- Sweet & Salty: Top the crock pot Brussels sprouts with a drizzle of maple syrup or honey to add a bit of sweetness to pair with the saltiness of the bacon.
- Garlicky: Add some minced garlic or garlic powder to the Brussels sprouts before cooking to give the dish a garlicky flavor.
How to Make Crock Pot Brussels Sprouts
Step 1: Prep the brussels sprouts. Wash and slice the Brussels sprouts in half, lengthwise.
Step 2: Cook the Brussels sprouts. Place the cut sprouts in the bottom of the crockpot. Pour the chicken broth and top with fresh thyme, salt, and pepper. Cook until tender.
Step 4: Prepare the bacon. Cook the chopped bacon until golden brown.
Step 4: Serve. Top the Brussels sprouts with the bacon, butter, lemon zest, lemon juice, and more fresh thyme. Serve and enjoy!
Serving Suggestions
- These crock pot brussels sprouts with bacon are perfect alongside your favorite chicken dishes like this Champagne Chicken or these Air Fryer BBQ Chicken Wings.
- They’re also great for making in the summertime when you don’t feel like turning on the oven. Serve them with your favorite grilling recipes like this Grilled Salmon or this Whole Turkey on the Grill.
- If you’re in need of ideas for slow cooker Christmas recipes, this dish will make a great addition to your holiday table. Serve alongside this Beef Wellington or Pork Wellington for a perfect pairing.
Expert Tips
- Don’t open the lid: Keep the lid on the crockpot while the Brussels sprouts are cooking to prevent heat from escaping which can affect the cooking time.
- Prep in advance: To get a head start on this recipe, chop the sprouts and refrigerate them in an airtight container up to a day in advance. If you’ve got room in your fridge, you can also add them to the slow cooker and refrigerate with the lid on. Be sure to let the slow cooker sit out at room temperature for about 30 minutes before cooking.
- Store leftovers in the fridge: Leftover Brussels sprouts will keep for up to 3 days when stored in an airtight container in the refrigerator.
- Reheat on the stovetop: The sprouts are best reheated in a skillet over medium-low to medium heat with a little more butter. You can also put them back in the slow cooker and cook on low for 30-60 minutes. I don’t recommend microwaving them because they will become mushy.
Recipe FAQs
They should cook on high for 2-3 hours or on low for 4-5 hours.
I recommend using fresh Brussels sprouts for this recipe as frozen ones tend to have a lot of moisture and may become too mushy when cooking in the chicken broth.
I don’t recommend leaving the Brussels sprouts whole because you want the flavors of the broth and seasonings to infuse into the veggies as they are cooking. By cutting them, they will absorb more of the flavors.
More Brussels Sprouts Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Slow Cooker Brussels Sprouts
Ingredients
- 2 lbs brussels sprouts
- 2 cups chicken broth
- 2 teaspoons fresh thyme divided
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 slices raw bacon chopped
- 3 Tablespoons unsalted butter
- 2 teaspoons lemon zest
- 1 Tablespoon lemon juice
Instructions
- Prepare brussels sprouts by washing and slicing in half, lengthwise without trimming the bottom.
- Place the brussels sprouts in the bottom of a slow cooker.
- Pour the chicken broth over the brussels sprouts and top with 1 teaspoon fresh thyme, salt and pepper.
- Cover and cook for 2-3 hours on high.
- When it’s almost time to serve, cook bacon in a medium skillet until golden brown.
- Top the brussels sprouts with the cooked bacon, butter, lemon zest and lemon juice and remaining 1 teaspoon thyme. Serve.
Notes
- Don’t open the lid: Keep the lid on the crockpot while the brussels sprouts are cooking to prevent heat from escaping which can affect the cook time.
- Prep in advance: To get a head start on this recipe, chop the brussels sprouts and refrigerate in an airtight container up to a day in advance. If you’ve got room in your fridge, you can also add them to the slow cooker and refrigerate with the lid on. Be sure to let the slow cooker sit out at room temperature for about 30 minutes before cooking.
- Store leftovers in the fridge: Leftover brussels sprouts will keep for up to 3 days when stored in an airtight container in the refrigerator.
- Reheat on the stovetop: The brussels sprouts are best reheated in a skillet over medium-low to medium heat with a little more butter. You can also put them back in the slow cooker and cook on low for 30-60 minutes. I don’t recommend microwaving them because they will become mushy.
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