Slow Cooker Brats
If you’re looking for a no-fuss, flavor-packed way to cook bratwurst, this slow cooker brats recipe is it! After a quick sear to get some nice browning, the brats are simmered with onions in a beer and mustard sauce, which leaves them flavorful and juicy. Serve the beer brats in buns with plenty of mustard and onions for a traditional Midwest meal or with potatoes and sauerkraut for a more traditional German meal.
Yes, Wisconsin-style brats are the best. 🍺
Whether you’re prepping for game day, a fall party, or just an easy dinner, these slow cooker brats are the perfect to enjoy the flavor of brats without needing to cook them outside on the grill.
I’m always trying to make recipes a bit quicker, easier, and simpler – but the browning step in this recipe is highly recommended. This simple step enhances the texture and locks in the juices so the brats end up tender and flavorful. These crockpot brats are…
🌭 Juicy & flavorful: These are perfectly cooked and seasoned, simmered in beer, onions, mustard, and seasonings
🧅 Minimal prep: Just slice onions, brown the brats, and start them in the slow cooker.
🕒 Great for crowds: Easy to scale up for potlucks, parties, or gameday it’s a great way to keep the brats warm.
🔥 No grill required: Perfect option for colder months when grilling isn’t possible.
🍴 Serve-your-own style: Let everyone grab their own brat and bun and add desired toppings.
💛 Classic dinner: Great with easy sides like slaw, potato salad, and/or chips.
You’ll also want to try my slow cooker pesto chicken, salsa chicken, and shredded beef – they’re all great slow cooker recipes that work all year.
These are outrageously good! I made them for an Oktoberfest party last month and then just did a half batch last night for my family. I don’t think I have ever had a brat before like this. It melts in your mouth. –Paige
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this meal to the table: raw brats, lager-style beer, caraway seed, garlic, dijon mustard, and onions.
- Brats: You’ll want raw, German-style bratwurst. Johnsonville brats are our favorite, and you can get them at just about any grocery store. You could also use your favorite variety from your local meat market. Many butcher counters have a lot of different flavors and varieties, but I think classic pork and/or beer brats are the way to go for this recipe.
Emily’s Tips & Tricks
- Pro tip: I’m always trying to make recipes a bit quicker, easier, and simpler – but the browning step in this recipe is highly recommended. This simple step enhances the texture and locks in the juices so the brats end up tender and flavorful.
- Cooking methods: If you want to brown them on the grill, you can certainly do that for added smoky flavor.
- Additions: I originally wrote this recipe to also include sauerkraut, which is a delicious addition! You can add it to the onions in the slow cooker or serve it as a topping. Or both!
- Need help planning dinners? I’ve got 100+ recipes, cooking strategies, and meal plans for busy families.
Tips for the Best Crockpot Brats
Here we’ll go over some of the common issues that come up when cooking brats in the slow cooker and how to fix them!
- Rubbery or tough texture: Cook on low heat instead of high heat. And avoid overcooking as this will dry them out.
- Lack of browning: This recipe does call for a quick sear of the brats before cooking them in the slow cooker. It is an extra step which is semi-annoying, but it is quick and results in a much better brat.
- Strong beer flavor: Use a mild and light beer like a lager instead of more flavorful varieties like an IPA or stout.
- Soggy buns: Drain brats briefly before adding them into the bun.
Slow Cooker Beer Brats Recipe (Crockpot Brats)
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 10 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Midwest
Description
You won’t believe how easy these crockpot brats are. Slow cooker beer brats are made with just 6 ingredients and are flavorful and juicy!
Ingredients
- 1 onion, sliced into half moons
- 4 cloves garlic, smashed
- 10 brats
- 1 cup beer of choice
- 2 Tbsp. grainy mustard
- 1 tsp. caraway seeds
Instructions
-
Prep ingredients:
Slice onions.
Smash garlic.
Layer onion and garlic in the bottom of the slow cooker.
-
Heat oil in large skillet. Brown brats for about 1-2 minutes per side, just until browned. (They don’t need to be cooked through!) Nestle brats on top of the onions and garlic.
-
Combine beer, mustard and caraway seeds in a small bowl. Season with salt and pepper and pour over brats and veggies.
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Cook on high for 2 hours, or low for about 4 hours, or until brats are cooked through.
Notes
- Storage: Store leftover crockpot beer brats in an airtight container in the refrigerator for 3-4 days. Reheat the brats in a hot skillet or in the microwave until heated through.
- Freezer storage: Yes, you can freeze cooked brats in an airtight freezer container for 2-3 months. Let thaw before reheating.
- Ingredient notes: Use a light pilsner or lager or your favorite NA beer. Dijon mustard can also be used in place of grainy mustard.
- Special tools: All you need is a slow cooker! This is my favorite one, it’s basic but I like it better than some of the fancier ones I’ve tried!
- Serve with: Brat buns, mustard, sauerkraut, potato salad, or chips.
How to Serve Brats
All these slow cooker beer brats need is a few serving sides – buns, condiments, and sides! Here are some ideas to get you started:
- Bun of your choice – Use hoagie buns, brat buns, or hot dog buns.
- Favorite condiments – Put out a variety of mustard, ketchup, relish, minced onion, etc.
- Sides – Serve with sides like napa cabbage slaw, sauerkraut, tortellini pasta salad, baked beans, potato chips, raw veggies and dip, and/or fruit.
- Game day platter – Slice brats and serve with pretzel bites, mustard, and beer cheese.
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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mmm this sounds like the perfect hearty fall meal! I’m always looking for new slow cooker recipes.
The Newseum was one of my favorites in DC too! Such a great place.
I really want to go back, we only had about two hours there.
I LOVE brats! I know I’d fit right in in Wisconsin since I love brats and cheese 😉 I just bought some kielbasa yesterday so I will definitely give those a try in the slow cooker!
You would definitely fit right in, Rachel! 🙂
Was good Catherine
Right up my alley. I love sauerkraut! I just bought some to make veggie reubens, and my husband is going to try fermenting his own sauerkraut this fall.
Oooh, I’ve always wanted to do that! It sounds pretty straightforward, I just don’t know where I would keep it!
I think I will try this recipe with a tofu twist! Thanks for the idea!!
nourishnature.blogspot.ca
I love this idea! You have to let me know how it goes.
i LOVE brats! this sounds awesome. my grandpa is from elkhart lake, WI and as you can imagine, summertime at my grandparents’ cottage=brat time. this sounds wonderful.
Emily this recipe is fantastic! Brought me right back to my German roots! We all loved it. Thank you for sharing.
Ok we need to do this like stat. yum.
Love me a good brat! And, sauerkraut… obsessed. I could eat it on anything 🙂
I made this last night and it was wonderful. I did not have time to slow cook it so I used a pressure cooker.
So glad to hear, Carol! Thank you! It’s still 90 degrees in LA where I live, but the next chance it dips down, I’m making it!
This recipe is a favorite! Easy and tasty. Made it for my guy, who grew up on mostly Mexican food and had never had brats and sauerkraut. Was unsure if he’d dig the German flavor but he went CRAZY for it! Now I make it for him on the regular. My mom used to make this dish…this recipe nailed the flavor from childhood I was trying to replicate…and improved it a little, I think. Thanks for sharing!
Oh that’s amazing Roshelle! Thank you! I’m glad he liked it – who can resist brats?! 🙂
This recipe is a favorite! Easy and tasty. Made it for my guy, who grew up on mostly Mexican food and had never had brats and sauerkraut. Was unsure if he’d dig the German flavor but he went CRAZY for it! Now I make it for him on the regular. My mom used to make this dish…this recipe nailed the flavor from childhood I was trying to replicate…and improved it a little, I think. Thanks for sharing!
Can you use Yukon Gold potatoes with this recipe?
Hi Linda! Absolutely, any potato should work fine.
Did you browned them on the stove top before you put them in the crockpot to get the black in lines
Hi Amy, you don’t need to brown them before cooking, but you certainly can! It will add great flavor. This dark one was touching the slow cooker directly so it got a little browned. You could also quickly sear on the grill or a pan if you wanted some grill marks.
I make this every year, it’s a favorite at our house.
Can the potatoes and kraut be cooked in the crockpot with the brats?
Hi Andy! Yes, the original recipe called for them to be cooked together. Layer the kraut and onions down first, nestle the brats over top, and top with potatoes. Drizzle with sauce and cook, making sure that the brats are cooked through and potatoes are tender.
This is a really great recipe! But my Husband and I LOVED the original version of it (the one with the sauerkraut and potatoes and rest of the ingredients in your updated recipe cooked all together) Could you please repost the original version? Pretty Please 🙂
Some foods just are not intended for the clow cooker process. Bratwurst is one of them. I followed the recipe and ended up with mush. Terrible idea.
Sorry to hear that Bob, I’m not sure why that would happen as I’ve made it without any issues many times. Maybe it’s a difference in slow cookers as I’m sure they vary in temperature, etc.
These are outrageously good! I made them for an Oktoberfest party last month and then just did a half batch last night for my family. I don’t think I have ever had a brat before like this. It melts in your mouth.
Your cooking liquid ingredients are stellar.
Differing opinion though I learned from my Wisconsin friends. Simmer FIRST then finish on Grill. Way better.
That’s how we do it in the summer! 🙂
What a creative and easy recipe! I followed your instructions as written except I did not have caraway seeds, so I omitted them. I also followed your readers advice and threw in
sauerkraut on top of the onions and garlic. I drained the liquid in the packaging so it could absorb your delicious sauce. Thank you for a fun recipe.