Ingredients
1 tablespoon unsalted butter
2 1/2 pounds Brussels sprouts, trimmed and halved
4 cloves garlic, thinly sliced
4 ounces cream cheese, cubed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more for serving
3/4 cup grated Parmesan cheese (1 1/2 ounces)
2 tablespoons heavy cream
1/8 teaspoon freshly grated nutmeg
Directions
1
Coat the insert of a 3- to 5-quart slow cooker with the butter. Add the Brussels sprouts, garlic, cream cheese, salt, and pepper and toss to combine.
2
Cover and cook on the LOW setting until the Brussels sprouts are tender, 2 to 3 hours.
3
Turn the slow cooker off or to the keep warm setting. Stir in the Parmesan, cream, and nutmeg until the cheeses melt and the Brussels sprouts are coated in a creamy sauce. Taste and season with more pepper as needed.