Crockpot Beer Brats are an easy weeknight dinner that is ready to eat when you are. Perfect for busy weeknights!
Last year, we moved into an older house that I LOVE. And part of the charm for me is the kitchen ~ which has carpet, which is not counted as part of the charm. Not sure why this caught on as an interior decorating trend. I’d take it as a threat — like, “shape up, or we’ll forcibly carpet your kitchen.” Talk about scared straight! All I can say is the 70’s must have been wild. Anyway, of the many things about the house I do love it that it came with a huge, double oven stove from the 40’s. I oohed and aahed and thought is was the coolest of cool. Long story short, every piece of the stove has slowly needed replaced over the last year and because it’s so old, there is exactly one vendor in the tri-state area that replaces the parts, but they are very hard to find so the pace can best be described as “snail”. Most recently, the oven started cooking at 600° or nothin’ and I found that out the hard way. So if you want what I like to call a “fire-breathing dragon finish” on any of your baked goods, come on over and I will hook you up.
So right now we are without an oven, and I am not a great griller, so we are in a real pickle. It’s all crockpot and skillet meals for a while at least. Good news, I truly love these Crockpot Brats. They are so easy, flavorful and also forgiving. Everything I cook in the Crockpot needs to go for eight hours plus during the work day and these fit the bill. Only drawback, they will not win any beauty contests. I hesitated to put them out there because they’re not a lot to look at, but they are a certified taste sensation. Side note, I recently heard brats in the Crockpot referred to as “brats in a hot tub” and will be referring to them as nothing else in my offline life :).
Crockpot Brats How-To
I use “how to” really loosely here as I’ve done this lots of different way and it always turns out great. My general M.O. is to grab some peppers and onions and slice them up.
Combine the Brats and Peppers
Throw the brats in and top it with the sliced peppers and onions. Pour in a bottle of beer (chicken broth will work just fine too).
Time to (Slow) Cook!
Cook on low for 8 hours. As a finisher, I like to brown them up in a skillet right before we eat, but if you don’t have time and your children are circling you like sharks wanting to eat, totally fine to skip that step.
Then scoop them up, but them in a bun -0r not if you’re trying to cut some carbs and dinner is ready! Sorry, not much too look at, but they are delicious!
Then dinner is ready fast and no oven or grill required. I have on my to do list “get better at grilling” but have made no steps towards improving yet! Any great grillers out there, I’d love some tips! Have a great week!
- 6 brats
- 3 red and/or yellow peppers, sliced thin
- 1 onion, sliced thin
- 1 12 oz. bottle of beer
- Put brats into the bottom of a 6 quart slow cooker
- Top with sliced peppers and onions
- Top with the bottle of beer
- Cook on low for 8 hours
- Brown in a skillet before cooking if desired