Slow Cooker Brussels Sprouts & Creamy Orzo

It’s creamy, herby, a touch buttery, and has the best flavour. Make a delicious broth directly in the Crockpot from stock, white wine (optional), double cream or coconut milk, creamy Dijon mustard, thyme, sage, onion and garlic. Then, all you need to do is add the shredded Brussels sprouts and orzo, and cook until al dente.


  • No Brussels sprouts? Use broccoli, cauliflower or cabbage instead. 
  • No onion? Swap for shallot. 
  • No thyme? Use rosemary. 
  • Vegan? Use coconut milk instead of double cream and vegan parmesan instead of parmesan. 
  • No orzo? Use any short pasta or risotto rice. 

Prep time: 15 minutes

Cook time: 120 minutes

Total time: 135 minutes

Servings: 4


For the broth:

1 tbsp Dijon mustard

1 tbsp Thyme (chopped )

4 Sage leaves (chopped )

1 Onion (chopped )

2 Garlic cloves (chopped )

600 ml Vegetable stock

50 ml white wine (optional)

120 ml Double cream

For the orzo:

180 g Brussels sprouts

60 g Parmesan

200 g Orzo

2 tbsp Lemon juice

Salt & pepper


  1. Add all of the broth ingredients to the Crockpot. Set it to a high heat, cover with the lid and cook for 30 minutes, or until the broth is hot. 
  2. Add the shredded Brussels sprouts, orzo and parmesan, cover with the lid and cook for 1 hour, or until the orzo is cooked to your liking. Give it a couple of stirs along the way to ensure the orzo cooks evenly. Add a little water if the mixture gets too dry.
  3. Season to taste with lemon juice, salt and pepper. Enjoy!
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How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 3 months.