1 lb Brussels sprouts
1 small onion, halved and thinly sliced
1/2 cup chicken stock
1/2 teaspoon garlic powder*
1/2 teaspoon smoked paprika
1 teaspoon red pepper flakes
2 1/2 tablespoons butter, cut into pieces
1 1/2 tablespoons lemon juice
1 tablespoon fresh thyme leaves
freshly ground black pepper
Place all ingredients in a 2 quart slow cooker. Stir. Cook on low for 3-4 hours or until the sprouts are tender. Stir again prior to serving. Serve using a slotted spoon.
*I used the Salento Farm Gourmet Hardneck Garlic Powder I ordered online. So good!
I’m always getting asked for slow cooker side dish recipes and recipes that use small slow cookers. This recipe answers both of those questions. I know there is no real reason to make Brussels sprouts in the slow cooker, they can be sauteed, boiled or roasted using the stove but when you’re in a pinch space-wise and can’t fit another pot on the stove or pan in the oven, the slow cooker comes to the rescue. The sprouts basically steam and get infused with flavor at the same time.
That sounds sooo good. Can't wait to try it next week. Thanks for posting!