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Crock pot brussels sprouts with a spoon holding up a spoonful over the others in a dish.

Slow Cooker Brussels Sprouts

The whole family is sure to love these perfectly tender Crockpot Brussels Sprouts made with bacon, lemon, and thyme for a mouthwatering flavor combination!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: crock pot brussels sprouts, slow cooker brussels sprouts
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 -6 servings
Calories: 320kcal
Author: Karen

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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Nutrition

Calories: 320kcal | Carbohydrates: 22g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 1003mg | Potassium: 985mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2036IU | Vitamin C: 197mg | Calcium: 110mg | Iron: 4mg
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