Slow Cooker Creamy Brussels Sprouts
Easy slow cooker creamy brussels sprouts recipe, homemade with simple ingredients. Tender sprouts are coated in a cream sauce made of of butter, garlic, cream cheese, parmesan cheese and finally topped off with bacon.
This is a fresh new idea for a side dish that beats the regular old can of green beans any day. If you have a picky eater or someone that says they don’t like brussels sprouts, be sure they try this dish before making their final judgement, because it may change their mind. For more side dishes you can try next time, check out my Slow Cooker Garlic Mushrooms and Slow Cooker Ranch Potatoes.
How to make slow cooker creamy Brussels sprouts with bacon recipe from scratch?
- Mix ingredients in crockpot-This includes brussels sprouts, melted butter, salt, pepper, dried herbs, and cream cheese.
- Cover-And cook.
- Add– Parmesan cheese and heavy cream.
- Mix– Until combined.
- Sprinkle- Crumbled bacon.
What to serve with garlic parmesan Brussels sprouts?
- Slow Cooker Mushroom Bolognese
- Slow Cooker Creamy Tomato Pasta
- Slow Cooker Pasta
- Slow Cooker Chicken and Mushroom Pasta
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Ham (With Pineapples)
- Slow Cooker Roast Beef
- Slow Cooker Turkey Breast and Gravy
How to cut brussel sprouts before cooking? Do you need to peel them? Do you need to soak them?
You do not have to peel brussel sprouts to cook them, but you will want to trim off the stem and wash them thoroughly. Although you do not have to soak the sprouts before cooking, it can help to soften them up for a quicker cook time later. You will also want to cut the brussel sprouts in half if they are larger, but there is no need if they are very small, because they will be tender and cook through quickly.
Variations for cheesy creamed Brussel sprouts
Dairy free– If you want something a bit drier, more simple, and without dairy, you can simply make this recipe without the heavy cream, cream cheese, or parmesan. The butter, spices, and bacon bits will still give it a nice flavor.
Use coconut milk- Instead of using heavy cream but it will add a subtle coconut flavor.
Add some spice- Use cayenne pepper or red chili flakes to give these sprouts a kick.
Make it creamier- If you want it more creamy, be sure to use full fat ingredients and add a little more than the original recipe calls for. So instead of 1/3 cup cream use 1/2 cup of the dairy items.
No meat- Leave out the bacon and enjoy a meatless side dish.
Tips and techniques
How to make sauce thinner? Add more liquid, such as cream, milk, or water until the sauce reaches desired consistency.
How to make sauce thicker? You can try adding more cheese or cream cheese. Otherwise, make corn starch slurry using water and corn starch to mix thoroughly into the sauce and let simmer for a few minutes while stirring often.
Do not add the heavy cream in the beginning- Because it will separate during cooking, creating a weird texture. It must be added at the end.
Use freshly shredded parmesan cheese- Because it’s not grainy or powdery like the kind you get in a packet from the store.
Use full fat cheeses- Because this will make for a more rich, creamy, and delicious dish.
Cooking time may vary- Larger sprouts take longer to cook compared to smaller ones that take less time. Be sure you watch the little ones so that they don’t become too mushy. If you are cooking large ones, be sure they are fork tender.
Precooked bacon- Using bacon bits that are precooked will make this dish much quicker and easier!
Fridge- These are best served fresh, but you can keep them in an airtight container for up to 3 days and then warm up in the microwave.
Freezer- This is not recommended, because the dairy products in this dish will separate and give an odd look and texture. Also, the sprouts may become mushy.
More slow cooker side dishes
- Slow Cooker Turkey Gravy From Drippings
- Slow Cooker Candied Carrots
- Slow Cooker Sausage Stuffing
- Slow Cooker Creamed Corn
- Slow Cooker Candied Sweet Potatoes
- Slow Cooker Glazed Carrots
Slow Cooker Creamy Brussels Sprouts
- 2-2.5 pounds Brussels sprouts, Washed, Patted dry, Trimmed at the bottom, Cut in half, Mine were very small and that's why I kept them whole
- 1 tbsp Butter, Unsalted, Melted, Can be replaced with bacon fat
- 4 cloves Garlic, Finely minced
- Salt, To taste
- Pepper, To taste
- 1 tsp Dried herbs of your choice, E.g. Italian seasoning or thyme or rosemary or dill or chives or parsley or sage
- 1/3 cup Cream cheese, Full fat, Can add up to 1/2 cup
- 1/3 cup Parmesan cheese, Full fat, Freshly shredded, Can add up to 1/2 cup
- 2-3 tbsp Heavy cream, Or half and half
- 1/4 cup Crumbled bacon bits, Already cooked
- In a large crockpot (6 quart or larger), add brussels sprouts, melted butter, salt, pepper, dried herbs, cream cheese.
- Mix until combined.
- Cover and cook on the Low heat for 2 to 3 hours or until until brussels sprouts are tender.
- Remove lid and turn on the Warm setting.
- Add parmesan cheese, heavy cream and mix gently until combined. The parmesan cheese will melt into the cream sauce in about 5-10 minutes.
- Sprinkle crumbled bacon on top and enjoy.
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.