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Slow Cooker Creamy Brussels Sprouts with Parmesan and Crispy Shallots

Slow cooker creamy Brussels sprouts are cooked until fork-tender in a rich cream cheese sauce, then finished with melted Parmesan. Crispy golden shallots add a crunchy topping to this easy side dish.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 2 lb Brussels sprouts trimmed and halved
  • 0.5 cup heavy cream
  • 4 oz cream cheese softened and cubed
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup Parmesan cheese finely grated
For the crispy shallots
  • 2 shallots large, thinly sliced
  • 2 tbsp all-purpose flour
  • 0.5 cup neutral oil

Equipment

  • 1 6-quart slow cooker
  • 1 10-inch skillet

Method
 

Cook the Brussels sprouts
  1. Add the Brussels sprouts, heavy cream, cream cheese, garlic, salt, and pepper to a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, until the sprouts are fork-tender.
  3. Stir in the Parmesan until melted and the sauce is creamy.
Make the crispy shallots
  1. Toss the shallots with the flour in a medium bowl until lightly coated.
  2. Heat the oil in a 10-inch skillet over medium heat to 350°F.
  3. Fry the shallots in batches for 2 to 3 minutes per batch, stirring often, until golden brown; transfer to paper towels to drain.
  4. Spoon the Brussels sprouts into a serving dish.
  5. Scatter the crispy shallots over the top.

Notes

For the crispiest topping, fry the shallots in batches and drain them well on paper towels. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the creamy sauce may separate when thawed. For a gluten-free option, use a gluten-free all-purpose flour blend.