Alright, Settle In For My Crockpot Dr. Pepper Bratwurst Story
So, you know how sometimes you find yourself standing in the kitchen, hungry, tired, not exactly sure why you thought inviting people over was a good idea? That’s pretty much how I first stumbled onto Crockpot Dr. Pepper Bratwurst. I was low on time and even lower on patience, and I figured—why not give the slow cooker a spin and just toss in whatever looked like it might play nice together? (Spoiler: It worked. And now this is the dish everyone asks for every time someone hears I’ve got sausages in the fridge.) There’s just something about bratwurst cooked slow with that sweet, slightly wild kick from Dr. Pepper…it makes the house smell like you’ve been cooking for hours (which, technically, you have, but it sure didn’t feel like it).
Why You'll Want to Make This on Repeat
I make this when I just want people to think I’ve been slaving at the stove—never mind I spent more time scrolling than actually cooking. My family goes a little overboard for it; the kids pile their brats high with onions, and my partner tries to sneak them out of the Crockpot before they’re done. Seriously. It’s also my go-to for potlucks when I don’t want fiddly recipes—plus, if you’re like me and occasionally forget the buns? No one whines, they just eat it with a fork and grin. (And sometimes, the Dr. Pepper does foam a bit, which used to annoy me, until I realized it just makes them saucier. So honestly, it’s all good.)
Everything You Want—Here's What You'll Need
- 6 bratwurst sausages (I've used both fancy butcher brats and the cheap grocery kind; they all work. My friend Barb swears by the cheese-filled ones, but I never remember to buy those.)
- 1 can (12 oz) Dr. Pepper (any old kind will do—once I used the store-brand version and nobody noticed)
- 1 large yellow onion, sliced (Red onion works too if that's all you've got. Or skip it if your kids run away from onions.)
- 2 tablespoons stone-ground mustard (sometimes I just squeeze in regular yellow mustard, honestly it’s fine)
- 3 cloves garlic, smashed, not minced (or a heaping teaspoon form a jar, because who's got time)
- 4-5 hoagie buns (or whatever bread is lingering in the cupboard—my aunt insists pretzel rolls are best, but my local store never has them)
- Salt and pepper to taste (I rarely measure, just a few pinches of each)
- Optional: Sauerkraut, shredded cheddar, pickle slices (try what you like, there's no brat police)
How I Actually Make These (Step By Step, Ish)
- Brown the brats in a skillet over medium-high heat for 2-3 minutes each side. This gives you some nice color—but if you skip it, I won’t tell anybody. Seriously, the Crockpot does most of the work anyway.
- Layer the sliced onions in the bottom of your slow cooker. I try not to cry over these, but sometimes I do anyway. Life’s unpredictable.
- Add the browned brats on top of the onions. If they overlap, that's fine—they'll sort themselves out during cooking.
- Whisk together the Dr. Pepper, mustard, and garlic in a small bowl. Or just pour them all in and give it a lazy stir right in the pot (works for me when I’m in a rush).
- Pour the Dr. Pepper mixture over the brats and onions. That sizzle is seriously satisfying.
- Sprinkle with salt and pepper. I sometimes go extra heavy with pepper because that's just how I like it.
- Put the lid on, set your Crockpot to low, and cook for 5 to 6 hours. If you’re in a hurry, high for 2.5 to 3 hours works. Don’t peek too much or you’ll lose all that steam. (I check once halfway, then close it fast.)
- When time’s up, resist the urge to eat right away. (This is where I’ve burned my tongue more than once. Let ‘em cool for a minute!)
- Serve up juicy brats in buns, load on onions, and pile high any extras you love. Sometimes I just eat mine plain with a andful of kraut—no shame.
Some Notes I Wish I’d Figured Out Sooner
- The onions get super soft—and honestly, they’re my favorite part. Next time, maybe I’ll double them.
- If you forget to brown the brats, the skins come out less snappy, but it still tastes awesome. Don't stress it.
- I once tried using diet Dr. Pepper and it just wasn’t as tasty. But maybe that's just me?
Experimenting: What Worked (And What Didn’t)
- I tossed in a few jalapeños one time—spicy, but amazing if you're into heat.
- Tried apple cider instead of Dr. Pepper...nope, not my fav. But, hey, it’s fun to try new things.
- Once I swapped stone-ground mustard for honey mustard and it was way sweeter. Not bad for kids, though!
If You Don’t Have the "Right" Equipment...
The slow cooker is totally the star here, but in a pinch, I’ve done this in a Dutch oven on low in the oven (around 275°F), just checking that it doesn’t dry out. Wouldn’t recommend doing it in a regular saucepan, tried it and kinda scorched the bottom.
Will It Keep?
Honestly, leftovers are rare in my house, but if you hide some in the back of the fridge, they’ll keep a solid 3 days. (They taste even better the next day if you ask me.) Reheat gently on the stove with a splash of the juices. Don't nuke it to death in the microwave or it'll get kinda tough.
How We Like to Serve These (Your Turn)
Buns, onions, mustard, maybe a bit of shredded cheddar or scoop of sauerkraut on the side. Sometimes, if it’s a Sunday, we throw a lazy backyard picnic and just let everyone make their own. My uncle likes his with a cold beer. I say, do whatever feels right; it’s your table.
If You’re Going for "Pro" (Lessons from My Own Goofs)
- Resist lifting the lid too much—my brats were dry when I kept getting curious. Patience, apparently, is a thing here.
- Don’t overload with Dr. Pepper or it’ll be way too soupy at the end. (I tried to get creative and, well, it was brat soup. Not ideal.)
Questions People Actually Ask Me (Frequently...Or Not)
- Can I use chicken brats? Yep! Tastes less rich, but honestly, still good. Turkey ones work too. I don’t love veggie brats in here; but maybe that’s just me?
- Do I need fancy mustard? No way. Use whatever is hanging out in the fridge. Once I used plain ketchup instead and my son didn’t even notice.
- Can I make this without onions? Sure, but (in my opinion) you’re missing out. Maybe try tossing in bell peppers instead, if onions are a hard no.
- Can I double this recipe? I do it all the time for parties—just don’t cram the Crockpot full or it won’t cook evenly. Might have to stir halfway through.
- Is it okay if the sausages look a bit pale before cooking? Totally fine. They get all golden in the slow cooker. Actually, I find it works better if you don’t fuss too much.
Anyway, hope you enjoy this one as much as my crew does. And if something weird happens, just roll with it—it’s dinner, not rocket science. Now, if only someone could figure out how to keep the onions from sliding out of the bun with every bite…
Ingredients
- 6 bratwurst sausages (I've used both fancy butcher brats and the cheap grocery kind; they all work. My friend Barb swears by the cheese-filled ones, but I never remember to buy those.)
- 1 can (12 oz) Dr. Pepper (any old kind will do—once I used the store-brand version and nobody noticed)
- 1 large yellow onion, sliced (Red onion works too if that's all you've got. Or skip it if your kids run away from onions.)
- 2 tablespoons stone-ground mustard (sometimes I just squeeze in regular yellow mustard, honestly it’s fine)
- 3 cloves garlic, smashed, not minced (or a heaping teaspoon form a jar, because who's got time)
- 4-5 hoagie buns (or whatever bread is lingering in the cupboard—my aunt insists pretzel rolls are best, but my local store never has them)
- Salt and pepper to taste (I rarely measure, just a few pinches of each)
- Optional: Sauerkraut, shredded cheddar, pickle slices (try what you like, there's no brat police)
Instructions
-
1Brown the brats in a skillet over medium-high heat for 2-3 minutes each side. This gives you some nice color—but if you skip it, I won’t tell anybody. Seriously, the Crockpot does most of the work anyway.
-
2Layer the sliced onions in the bottom of your slow cooker. I try not to cry over these, but sometimes I do anyway. Life’s unpredictable.
-
3Add the browned brats on top of the onions. If they overlap, that's fine—they'll sort themselves out during cooking.
-
4Whisk together the Dr. Pepper, mustard, and garlic in a small bowl. Or just pour them all in and give it a lazy stir right in the pot (works for me when I’m in a rush).
-
5Pour the Dr. Pepper mixture over the brats and onions. That sizzle is seriously satisfying.
-
6Sprinkle with salt and pepper. I sometimes go extra heavy with pepper because that's just how I like it.
-
7Put the lid on, set your Crockpot to low, and cook for 5 to 6 hours. If you’re in a hurry, high for 2.5 to 3 hours works. Don’t peek too much or you’ll lose all that steam. (I check once halfway, then close it fast.)
-
8When time’s up, resist the urge to eat right away. (This is where I’ve burned my tongue more than once. Let ‘em cool for a minute!)
-
9Serve up juicy brats in buns, load on onions, and pile high any extras you love. Sometimes I just eat mine plain with a andful of kraut—no shame.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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