Crockpot Bacon Brussels Sprouts & Gruyere Pasta Step-by-step instructions

Before you start

Before starting, cook the penne according to package directions until al dente. Drain and set aside. Shave the Brussels sprouts thinly using a mandoline or a sharp knife. Dice the bacon into small pieces. Slice the onion and mince the garlic. Soften the cream cheese by leaving it at room temperature for about 30 minutes, or microwave briefly. Grate the Gruyere cheese.

Instructions

Layer and Slow Cook

1. 1Layer the Slow Cooker
   Place the shaved Brussels sprouts, diced bacon, sliced onion, minced garlic, chicken broth, and softened cream cheese in a 6-quart slow cooker. Stir gently to combine, making sure the cream cheese is distributed but not fully incorporated yet.
   Look for The mixture looks chunky with visible cream cheese pieces and bacon scattered throughout.
   Tip Use cold cream cheese straight from the fridge if you prefer, but softening helps it melt more evenly.

After layering the sprouts, bacon, onion, garlic, broth, and cream cheese, the slow cooker will look like a chunky, rustic mixture. As it cooks on LOW for 2.5 hours, the cream cheese melts into the broth, and the bacon renders its fat, creating a savory, smoky aroma.

The sprouts soften and the sauce begins to bubble gently around the edges. Check that the sprouts are tender and the bacon is cooked through before proceeding.

Finish with Pasta and Cheese

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 2.5 hours, until the Brussels sprouts are tender and the bacon is cooked through. The cream cheese should be fully melted and the sauce should be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
   Look for The sprouts are fork-tender and the sauce is smooth and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking—each peek adds 20 minutes to the cook time.

Once the pasta, cream, and Gruyere are stirred in, the dish transforms into a creamy, cheesy masterpiece. The Gruyere melts into the sauce, coating each penne piece with a velvety, nutty richness.

The sauce should be smooth and glossy, with no lumps of cheese. The pasta should be well coated, and the whole dish should be piping hot. Give it a final taste and adjust seasoning if needed.

Serve

3. 3Finish with Pasta and Cheese
   Stir in the cooked penne, heavy cream, and freshly grated Gruyere cheese. Let everything heat through for about 10 minutes on LOW until the cheese is melted and the pasta is coated in a velvety sauce.
   Look for The cheese is fully melted and the sauce clings to the pasta.
   Tip Grate the Gruyere yourself—pre-shredded cheese doesn't melt as smoothly.
4. 4Serve with Balsamic and Parmesan
   Spoon the pasta into bowls and finish each serving with a drizzle of balsamic reduction and a few shavings of Parmesan cheese. Serve hot.
   Look for The balsamic reduction adds a glossy, tangy finish.
   Tip Use a good-quality balsamic reduction or make your own by simmering balsamic vinegar until syrupy.

When serving, the pasta should be creamy and rich, with the bacon and sprouts evenly distributed. A drizzle of balsamic reduction adds a tangy, sweet contrast, and the shaved Parmesan provides a salty, nutty finish. The dish should look inviting, with a golden hue from the cheese and a glossy sheen from the cream. Serve immediately for the best texture.

Common mistakes

Avoid overcooking the Brussels sprouts—they should be tender but not mushy. Keep the slow cooker on LOW; high heat can make the cream cheese curdle. Don't add the pasta too early; it will become mushy if it sits in the sauce for too long.

Use freshly grated cheese rather than pre-shredded, which contains anti-caking agents that prevent smooth melting. Finally, resist the urge to lift the lid during cooking, as it releases heat and extends cooking time.

How to tell it’s done

The dish is done when the Brussels sprouts are fork-tender and the sauce is creamy and bubbly. The bacon should be cooked through—if using whole pieces, check that it reaches 145°F (63°C) internally.

The pasta should be heated through and coated in the sauce. The cheese should be fully melted and the sauce should cling to the penne without being watery. If the sauce seems thin, let it sit for a few minutes to thicken.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest