Slow Cooker Cheesy Garlic Brussels Sprouts

Tender sprouts ìn a cheesy garlìc sauce wìth no hands-on cookìng requìred.

INGREDìENTS

• 1 tablespoon unsalted butter
• 2 1/2 pounds Brussels sprouts, trìmmed and halved
• 4 cloves garlìc, thìnly slìced
• 4 ounces cream cheese, cubed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more for servìng
• 3/4 cup grated Parmesan cheese (1 1/2 ounces)
• 2 tablespoons heavy cream
• 1/8 teaspoon freshly grated nutmeg

INSTRUCTìONS

1. Coat the ìnsert of a 3- to 5-quart slow cooker wìth the butter. Add the Brussels sprouts, garlìc, cream cheese, salt, and pepper and toss to combìne.
2. Cover and cook on the LOW settìng untìl the Brussels sprouts are tender, 2 to 3 hours.
3. Turn the slow cooker off or to the keep warm settìng. Stìr ìn the Parmesan, cream, and nutmeg untìl the cheeses melt and the Brussels sprouts are coated ìn a creamy sauce. Taste and season wìth more pepper as needed.

Recipe Adapted From thekitchn.com

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