Name: Slow Cooker Cheesy Brussels Sprouts
Ingredients: 1 Tbsp Butter (unsalted); 1-2 lbs Brussels sprouts (trimmed and halved); 4 cloves Garlic (thinly sliced); 4 oz Cream cheese (cubed); ½ Tsp Kosher salt; ¼ Tsp Black pepper; ¾ cup Parmesan cheese (grated); 2 Tbsp Heavy cream; ⅛ Tsp Nutmeg

Slow Cooker Cheesy Brussels Sprouts

Tender Brussels sprouts slow-cooked with garlic and cream cheese, then finished with Parmesan and a touch of cream. Rich, creamy, and perfectly comforting with a hint of nutmeg.

Print Recipe

Ingredients

Butter, unsalted 1 Tbsp
Brussels sprouts, trimmed and halved 1-2 lbs
Garlic, thinly sliced 4 cloves
Cream cheese, cubed 4 oz
Kosher salt ½ Tsp
Black pepper ¼ Tsp
Parmesan cheese, grated ¾ cup
Heavy cream 2 Tbsp
Nutmeg ⅛ Tsp

Instructions

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