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.
Yield: People
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 250kcal, Carbohydrates: 23g, Protein: 12g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 279mg, Potassium: 935mg, Fiber: 9g, Sugar: 6g, Vitamin A: 2227IU, Vitamin C: 194mg, Calcium: 224mg, Iron: 3mg