Crockpot Bacon Brussels Sprouts & Gruyere Pasta

This Crockpot bacon Brussels sprouts and Gruyere pasta is the definition of comfort food. Smoky bacon, sweet caramelized onions, and tender Brussels sprouts slow-cook in a creamy, cheesy sauce, then get tossed with penne for a hearty dinner that feels like a warm hug.

The best part? It's a dump-and-go recipe that does most of the work while you go about your day. Even the pickiest eaters will be asking for seconds.

This slow cooker pasta brings together unexpected ingredients—Brussels sprouts, bacon, and Gruyere—in a rich, velvety sauce that clings to every piece of penne. The bacon renders its smoky fat into the sauce, while the sprouts soften and soak up all the savory flavors.

Cream cheese and heavy cream create a luscious base, and the Gruyere adds a nutty, melty finish. A drizzle of balsamic reduction brightens everything with a touch of tangy sweetness.

Ingredients

Why this recipe works

The slow cooker does the heavy lifting here. Cooking the Brussels sprouts, bacon, onion, and garlic together on LOW for 2.5 hours allows the flavors to meld and the sprouts to become tender without turning to mush.

The bacon's fat renders into the broth, creating a rich, smoky base that infuses every bite. The cream cheese melts slowly, thickening the sauce and giving it a silky, luxurious texture.

Finishing the dish with cooked penne, heavy cream, and freshly grated Gruyere off the heat preserves the cheese's smooth melt and avoids curdling.

The pasta absorbs some of the sauce as it rests, making every forkful perfectly coated. The balsamic reduction and Parmesan shavings add brightness and salty umami, balancing the richness of the cream and cheese.

Notes and substitutions

Use thick-cut bacon for the best smoky flavor and meaty texture. If you prefer a leaner option, turkey bacon works, though it won't render as much fat. Shave the Brussels sprouts thinly—about 1/8-inch thick—so they cook evenly and become tender in the slow cooker. A mandoline makes quick work of this, but a sharp chef's knife works too.

Gruyere is the star cheese here, but you can substitute Swiss or white cheddar. Freshly grate the cheese for the smoothest melt. The recipe calls for cooked penne; cook it according to package directions until al dente, then drain well. If you're meal-prepping, you can assemble the slow cooker mixture a day ahead and refrigerate, then cook when ready.

• Gruyere cheese: Swiss cheese or white cheddar for a similar nutty, creamy melt.
• Chicken broth: Vegetable broth for a vegetarian version (omit bacon or use a plant-based bacon).
• Penne pasta: Any short pasta like rigatoni, fusilli, or farfalle.
• Bacon: Smoked turkey or pancetta for a leaner or different smoky flavor.

Equipment

• 6-quart slow cooker
• large skillet for cooking bacon
• colander for draining pasta
• wooden spoon
• measuring cups and spoons
• chef's knife
• cutting board