Step 1

Wash and trim the ends of the 1 Pound Brussels Sprouts and add to a 4 quart or larger slow cooker.

Step 2

Add the 1 Tablespoon Prepared Dijon Mustard, 1 Pinch Kosher Salt and 1 Pinch Freshly Ground Black Pepper and toss to coat the sprouts.

Step 3

Cut the 3 Tablespoons Butter into pats, and add the pats of butter over the top of the Brussels sprouts in the slow cooker.

Step 4

Cover and cook on HIGH for 2 to 3 hours or until the sprouts are cooked to your preferred level of doneness.

Step 5

Stir to coat the Brussels sprouts in the Dijon mustard and butter.