Crockpot Bacon Brussels Sprouts & Gruyere Pasta Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality chicken broth and real Gruyere cheese. If you can't find Gruyere, a good Swiss cheese or aged white cheddar will work beautifully.

The balsamic reduction is key—don't skip it! It cuts through the richness and adds a touch of elegance. You can buy it ready-made or simmer balsamic vinegar until it thickens into a syrupy glaze.

This recipe is forgiving: you can swap the Brussels sprouts for shredded kale or cabbage if you prefer. If you like a little heat, add a pinch of red pepper flakes when you stir in the pasta.

For a crunchy topping, sprinkle toasted breadcrumbs or chopped nuts over each serving. The leftovers are even better the next day, so don't be afraid to make a double batch.

Variations

• Vegetarian Version: Skip the bacon and use vegetable broth. Add a tablespoon of smoked paprika or liquid smoke to mimic the smoky flavor. You can also add sautéed mushrooms for extra umami.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño when you stir in the pasta. The heat balances the creamy richness beautifully.
• Swap the Greens: Replace the Brussels sprouts with an equal amount of shredded kale or chopped cabbage. Adjust the cooking time slightly—kale may cook faster, so check at 2 hours.
• Crispy Topping: For a crunchy contrast, top each serving with toasted panko breadcrumbs tossed in melted butter and a pinch of salt. This adds a delightful texture.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or cream to restore the creamy texture.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in the microwave or on the stovetop over low heat, stirring often, until hot and creamy. Add a little broth or milk if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of broth or cream when reheating.

Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling, which can cause the sauce to separate.

You can assemble the slow cooker mixture (sprouts, bacon, onion, garlic, broth, and cream cheese) up to 24 hours in advance and refrigerate in the slow cooker insert.

When ready to cook, place the insert in the slow cooker and cook on LOW as directed. Cook the pasta and grate the cheese just before adding them to the slow cooker.

Serving ideas

Serve this hearty pasta as a main dish with a simple green salad and crusty bread to soak up the extra sauce. It's also a great side dish for grilled chicken or pork chops—just reduce the serving size. For a festive touch, garnish with fresh thyme or parsley before serving.

This dish is perfect for weeknight dinners or casual gatherings. Pair it with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir. The creamy, savory flavors also work well with a cold beer. Leftovers can be packed for lunch and reheated the next day.

Frequently asked questions

Recipe card

Crockpot Bacon Brussels Sprouts & Gruyere Pasta

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 6

Ingredients

• 3 cups thinly shaved Brussels sprouts
• 8 oz thick-cut diced bacon
• 1 sweet onion, sliced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 8 oz cream cheese, softened
• 16 oz cooked penne pasta
• 1/2 cup heavy cream
• 2 cups freshly grated Gruyere cheese
• balsamic reduction, for drizzling, to taste
• shaved Parmesan, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. Spoon the pasta into bowls and finish each serving with a drizzle of balsamic reduction and a few shavings of Parmesan cheese. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

29 g

Carbohydrates

52 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.