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Slow Cooker Brussels Sprouts Gratin

Slow Cooker Brussels Sprouts Gratin

Who doesn't want creamy, flavorful and easy to make veggies at every meal when they taste like this Slow Cooker Brussels Sprouts Gratin?
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Calories 196kcal


  • 1 pound brussels sprouts
  • ½ cup heavy whipping cream
  • ¼ teaspoon lemon pepper seasoning
  • 2 tablespoons butter
  • ½ cup fresh grated Parmesan cheese (divided)
  • ¼ cup almond meal
  • pinch of salt and pepper


  • Spray slow cooker with nonstick spray to help with clean up
  • Wash brussels sprouts, trim ends, and cut in half lengthwise
  • Add to slow cooker and sprinkle with lemon pepper seasoning and pour cream over top
  • Toss to coat
  • Cut cold butter into small pieces
  • Add to bowl with ½ cup Parmesan cheese, almond meal, and salt and pepper
  • Using a fork or pastry cutter cut it together until crumbly
  • Add to top of brussels sprouts mixture in slow cooker
  • Top with remaining cheese
  • Cover and cook on high for 2-3 hours or low for 4-6 until brussels sprouts are fork tender


I cooked this on low in my 5 quart slow cooker for 5 hours (I would recommend using a smaller slow cooker - about 3 to 4 quarts)
Recipe adapted from Wheat Belly 30-Minute (Or Less!) Cookbook


Calories: 196kcal | Carbohydrates: 8g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 187mg | Potassium: 319mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 64.3mg | Calcium: 147mg | Iron: 1.3mg