Crock Pot Crispy Brussels Sprouts

I never thought I'd be the mom bragging about brussels sprouts, but here we are. This crock pot brussels sprouts recipe has become my go to side dish anytime I need something easy that still feels a little special. It's the kind of recipe I make when I want dinner to feel like a whole thing without actually doing much work.

Jump to:

• Why You Will Like This Crock Pot Brussels Sprouts Recipe
• Ingredients For This Crock Pot Brussels Sprouts
• Crock Pot Brussels Sprouts
• How To Make Brussels Sprouts In A Crock Pot
• Storage And Reheating
• Variations For Crispy Brussels Sprouts
• Frequently Asked Questions About Crock Pot Brussels Sprouts
• Recipes You May Like
• Final Thoughts On This Crock Pot Brussels Sprouts Recipe

Alex used to push brussels sprouts to the side of his plate without even tasting them. Then I made this version, topped with toasted breadcrumbs and parmesan, and he asked for seconds. I still bring that up at dinner sometimes because it felt like such a win.

If you're looking for something else to round out the table, I've also got a batch of crispy home fries that works just as well for a weeknight dinner or a holiday spread.

Why You Will Like This Crock Pot Brussels Sprouts Recipe

This one earns a spot in my regular rotation for a few reasons.

• It's mostly hands off. Once the sprouts are in the slow cooker, you're free to deal with the rest of dinner.
• The wine and balsamic mixture gives them a deep, savory flavor that tastes way fancier than the effort it actually takes.
• That crispy panko and parmesan topping is what really sells it. Nobody expects crunch from a slow cooker recipe.
• It's a great make ahead side for busy holidays when your oven is already packed with everything else.
• Even picky eaters in my house have come around on this one, which honestly says a lot.

Ingredients For This Crock Pot Brussels Sprouts

Here's what you'll need. Nothing complicated, just simple ingredients that work together really well.

• 2 (12 ounce) bags brussels sprouts, ends trimmed and halved
• ¼ cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• Pinch of crushed red pepper
• 1 tablespoon crushed garlic
• ⅓ cup heavy cream
• ¼ cup panko bread crumbs, toasted
• ¼ cup grated parmesan cheese

A quick note on substitutions. If you don't cook with wine, chicken broth works fine in its place. And if panko isn't in your pantry, regular breadcrumbs will still give you that crunch, just slightly less light and airy.

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How To Make Brussels Sprouts In A Crock Pot

This comes together in just a few steps, so don't overthink it.

Prep The Sprouts

Add your halved brussels sprouts to a 4 quart crock pot or slow cooker. In a separate bowl, whisk together the wine, olive oil, and balsamic vinegar. Stir in the salt, both peppers, and garlic until everything is combined.

Pour that mixture over the sprouts and toss well so every piece gets coated. I like using my hands here, it's faster than fussing with a spoon.

Slow Cook Until Tender

Set your crock pot to low for 4 hours, or high for 2 hours if you're short on time. Low and slow is what I'd recommend though. The flavor has more time to soak in, and the texture ends up better too.

Finish With Cream And Crunch

Once the sprouts are tender, pour in the heavy cream and stir to combine. Transfer everything to a serving dish, then top with your toasted breadcrumbs and parmesan cheese right before serving.

To toast the breadcrumbs, add them to a dry skillet over medium heat. Stir often so they don't burn, and pull them off once they turn a light golden brown. It only takes a few minutes, but it makes a real difference in the final dish.

Serve these right away while the topping is still crunchy. They pair really nicely alongside something like tuscan baked spaghetti if you want a full comfort food dinner.

Storage And Reheating

If you have leftovers, let them cool first, then store them in an airtight container in the fridge for up to 3 days.

To reheat, a quick trip in the oven or air fryer at 375°F for about 5 to 7 minutes brings back some of that crispy topping. The microwave works too if you're in a hurry, though the breadcrumbs won't be quite as crunchy.

I don't recommend freezing this one. Brussels sprouts can get a little watery once thawed, and the texture just isn't the same.

Variations For Crispy Brussels Sprouts

Here's the thing about this recipe, it's pretty forgiving. Once you've made it a time or two, you'll probably start tweaking it to fit what your family likes.

• Swap the parmesan for pecorino romano if you want something a little sharper.
• Add a handful of chopped bacon before serving for extra flavor. Sarah asks for this version every time.
• Want more spice? Add a little extra crushed red pepper to the sauce.
• Have you tried adding toasted pecans on top instead of breadcrumbs? It's a nice change for a holiday table.

One thing I've learned the hard way, don't skip toasting the breadcrumbs. I tried adding them raw once thinking it would save a step, and they just went soggy sitting on top of the warm sprouts. Toasting them first really is worth it.

Frequently Asked Questions About Crock Pot Brussels Sprouts

How do you make brussels sprouts crispy in a crock pot?

The slow cooker itself won't crisp anything up since it's a moist cooking method. That's why the toasted panko and parmesan topping gets added at the end, right before serving. That's what gives you the crunch.

Can I make crock pot brussels sprouts without white wine?

Yes, you can. Chicken broth is a good substitute if you'd rather skip the wine. It won't taste exactly the same, but it still gives the sprouts a nice savory base.

How long do brussels sprouts take in a slow cooker?

On low heat, plan for about 4 hours. If you're short on time, high heat for 2 hours will get you there too. I usually go with low since I think it gives a better texture overall.

Can I prepare crock pot brussels sprouts ahead of time?

You can trim and halve the sprouts a day ahead and keep them in the fridge. I'd wait to add the cream and toppings until closer to serving time though, so everything stays fresh and crisp.

Recipes You May Like

If you enjoyed this one, here are a few more from the blog that would work well on the same table.

• Creamy Green Bean Casserole With Crispy Topping — another crunchy topped side that's become a regular at our holiday dinners.
• Buttery Candied Yams With Sweet Maple Syrup — a sweeter side that balances out the savory flavor of the sprouts really well.
• Crispy Roast Potatoes With Fresh Thyme — if you want another simple side that still feels a little special.

Final Thoughts On This Crock Pot Brussels Sprouts Recipe

This recipe proves that brussels sprouts don't have to be boring, and they definitely don't need to come from a box of frozen ones nobody wants to eat. A little wine, a little balsamic, and that toasted parmesan topping goes a long way.

I hope this one earns a spot at your table the way it has at ours. Let me know how it turns out for you, and if you make any fun changes to it, I'd love to hear about those too.