Print Recipe

Honey-Dijon Brussels Sprouts in Slow Cooker

The sweet Honey Dijon sauce poured over the brussel sprouts, combined with the tasty bites of cranberries, make a festive and delicious way to serve a vegetable side dish this holiday season. And in a slow cooker, they are so easy to set and forget!
Course: Side Dish
Keyword: brussel sprouts, honey dijon brussels sprouts, slow cooker
Servings: 6 people
Author: Salty Side Dish


  • 2 pounds Brussels Sprouts halved
  • 2 tablespoons minced garlic
  • 8 Tablespoons Honey Dijon Mustard
  • 8 Tablespoons Honey I used local Orange Blossom Honey
  • 6 Tablespoons Butter Cut Into 1 tablespoon pieces
  • 1/2 cup Dried Cranberries
  • ½ teaspoons Salt
  • ½ teaspoons Pepper


  • To prep, cut your brussels sprouts in half. If you happen to have tiny brussel sprouts, you can leave without cutting so they don't get overcooked. My bags of fresh brussel sprouts had a few teeny tiny ones so I left those alone.
  • Add your halved brussel sprouts into a bowl and set aside.
  • Take out another bowl and combine your Honey Dijon Mustard, Garlic, Salt and Pepper, and honey. Whisk together until combined.
  • Pour your mixture over your brussel sprouts, add your dried cranberries, and use a spatula to make sure your vegetables are all covered.
  • Transfer your Honey-Dijon Brussel Sprouts to a crock pot. Now add your pats of butter.
  • Set crock pot on low and cook approx 3 hours, stirring in the butter as it melts and then move to warm until ready to serve.


NOTE: Depending on the size of your brussels sprouts, it could change the time needed in crock pot. I would test at the 2 hour mark and move to warm if your brussel sprouts are cooked through and still slightly crispy. I personally do not like them super soft, but you can monitor the texture.