Slow Cooker Beer and Garlic Brats


67 Comments


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Slow Cooker Beer and Garlic Brats are great for game day or for a fall dinner.

cooked brats in a slow cooker in a buttery sauce.

Hi again! It’s definitely fall here in Oregon! Crisp mornings but warm afternoons, my favorite time of year. This recipe for Slow Cooker Beer and Garlic Brats is one of those recipes that smell SO good while it cooks. I kept putting my nose up to the edge of the slow cooker all day.

raw brats, coors beer, butter, onion and garlic in front of a slow cooker

I have another brat recipe on my blog, it doesn’t have near as much garlic and doesn’t have butter in it either. I’ve been often redoing recipes after I try them again, there is always room for improvement I think.

brats, onion, garlic, beer and butter on a wooden table.

I also decided to try the raw version of the brats. As I was on Johsnonville’s website today, I saw they make brat patties! What the what!?

raw brats, onion, garlic and butter in a slow cooker not yet cooked.

Yes, I used 10 garlic cloves for this recipe. It may seem like a lot, but keeping them whole helps not overpower the recipe. Garlic goes SO well with beer and butter.

brats, garlic and onion in a slow cooker with chips on the side
beer brat on a bun with barbecue chips on the side.

Such an easy peasy recipe! Serve with chips and dinner is served. Have a great week.

Bratwurst cooked with beer, onions, and garlic in a crockpot.

Slow Cooker Beer and Garlic Brats

4.31 from 13 votes
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 10
Easy recipe for beer brats in the slow cooker. Great for game day or for any night of the week.
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How to Video

Ingredients 
 

  • 38 oz. brats, (two 19 oz. packages) I find these in the meat section, raw
  • 1 large white onion, sliced and divided
  • 10 garlic cloves, peeled
  • 1/4 tsp. black pepper
  • 1/4 cup butter
  • 12 oz. bottle beer, (I used Coors banquet)

Instructions 

  • Add half of the onion in the slow cooker, add the brats in 2 layers.
  • Add the rest of the onions, garlic, pepper and place the butter on top.
  • Pour the beer into the slow cooker.
  • Cover and cook on low for 6 hours without opening the lid during the cooking time.
  • Serve the brats, garlic and onions on buns topped with desired toppings.

Nutrition

Calories: 423kcal | Carbohydrates: 6g | Protein: 15g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 92mg | Sodium: 954mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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67 Comments

  1. doug says:

    sounds a lot like one my mother did in the oven where would brown them in a skillet with butter and cover with a can of sauerkraut and sliced onion and bake for an hour or so until the kraut was lightly browned about an hour or so at about 325-350 (kraut juice and all) the slow cook would take the bite out of the kraut and leave tender and juicy to be served with boiled potato or on a good sturdy hardroll with whatever topping desired onion mustard ketchup or whatever

  2. Saf says:

    5 stars
    I made this..Its a Keeper.Next time , I’m gonna brown up first and use a dark beer..

    Thank you…Mmmmm
    .

  3. Lynn says:

    Sorry, I take that back. The second photo clearly shows 4T butter. Great recipe!

  4. Lynn says:

    It appears from the photos that 1/4 stick of butter (2T) was used rather than 1/4 cup (4T.) Which is correct? Thanks.

  5. Mono says:

    Making a half-order of this right now.

  6. Savannah says:

    Would 3 hours on slow work as well?

    1. Savannah says:

      I meant 3 hours on high.

      1. SGraf says:

        I’m trying now and will reply to this tomorrow. We have to speed it up because I forgot to turn on the crockpot.

      2. R says:

        What was the verdict on cooking this in high??

      3. Lana says:

        I’m curious as well!

      4. Sarah Olson says:

        I think 3 hours on high would do fine!

  7. Avery Parker says:

    Hi there! Gonna make these today – super excited! How would you store them after cooking? Would you keep some of the juice and put them in a tupperware? No juice? Would freezing them get weird?

    1. Sarah Olson says:

      I don’t think I added much juice when I stored them in the fridge. I don’t know how they would freeze. I apologize.

  8. marquisdesade420 says:

    Give em a try with kraut it is amazing…the way it’s intended : ) , though we don’t do the beer and the kraut … generally either or up here in the far north woods of Michigan’s upper peninsula. Large German & Finnish heritage here , sausage is one of the food groups lol.

    1. Sarah Olson says:

      Sounds good, I will try.

  9. Ana says:

    I made this recipe yesterday…it was a hit with the family! So delicious and perfect for the season!

  10. Jaye says:

    Do you think you could add sauerkraut to the recipe?

    1. Sarah Olson says:

      It may be good! I searched google and found quite a few recipes with brats and sauerkraut cooked together. I think it would be fine.