top of page
Post: Blog2_Post

Cheesy Garlic Brussel Sprouts in the Slow Cooker


  • 1 tablespoon unsalted butter

  • 2 1/2 pounds Brussels sprouts, trimmed and halved

  • 2 tbsp minced garlic

  • 4 ounces cream cheese, cubed

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper, plus more for serving

  • 3/4 cup grated Parmesan cheese

  • 2 tablespoons heavy cream


1. Coat the insert of a 3- to 5-quart slow cooker with the butter. Add the Brussels sprouts, garlic, cream cheese, salt, and pepper and toss to combine.

2. Cover and cook on the LOW setting until the Brussels sprouts are tender, 2 to 3 hours. 3. Turn the slow cooker off or to the keep warm setting. Stir in the Parmesan and cream until the cheeses melt and the Brussels sprouts are coated in a creamy sauce. Taste and season with more pepper as needed.

137 views0 comments

Recent Posts

See All

Slow Cooker Chicken Noodle Soup

ingredients Add at the Beginning 1 medium yellow onion, diced 4 medium carrots, sliced into rounds or half moons 4 stalks celery, sliced 4 cloves garlic, minced 8 cups chicken stock or broth, low sodi


bottom of page