Honey Glazed Carrots in the Slow Cooker

These may be the best carrots I’ve ever eaten.  They were perfectly cooked in the slow cooker and the butter and honey glaze made them taste scrumptious.

I love the idea of these as a Thanksgiving side dish.  They can be cleaned and cut the day before.  Then it’s just a matter of popping them in the slow cooker and turning it on.

I made 1 pound of carrots and it fed 5-6 people.  It would be easy to double or even triple the amount.

Here’s what you’ll need: 

Honey Glazed Carrots in the Slow Cooker

Honey Glazed Carrots in the Slow Cooker

Ingredients

  • 1 lb. carrots, cleaned and cut in 1" pieces
  • 2 Tbs. butter
  • 2 Tbs. honey
  • salt and pepper to taste

Instructions

  1. Spray 2 or 3 quart slow cooker with cooking spray.
  2. Put carrots in slow cooker, along with butter. Drizzle honey over top.
  3. Season with salt and pepper.
  4. Cook on high for 3 hours.
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Comments

  1. Christy Straub says:

    This sounds similar to a recipe I use on the stovetop only mine also adds OJ and Craisins. It’s a nice blend of tart and sweet. Super-yummy!!

  2. Oooh, maybe I’ll try this for Christmas – seeing as I don’t cook Thanksgiving dinner – and I do love anything in the slow cooker.

  3. Kathy Huffman says:

    Sounds yummy! Quick question tho, are the carrots still a bit firm after that length of time in the crock pot or are they soft? I hate mushy carrots so would adjust the time depending.

    • Kathy, they were not mushy at all. They still had a bit of firm left to them. I wasn’t sure that the slow cooker would work for cooking carrots, but it worked great! I’m sure if you cook them too much longer they would get mushy though.

      • Kathy Huffman says:

        That sounds perfect! I have a fridge drawer full of carrots & beets that a local farmer gave us, must think my hubby & I need to eat more veggies :) I am going to try this & the recipe for roasted beets too! Might have to bake a carrot cake today too!!

      • Hi Tiffany! I don’t really understand how these carrots cook/how this recipe works without having water (or something to submerge them in) in the crockpot.. I just ant to be sure — you ARE NOT supposed to add water correct?

        • Amanda, they don’t need any water. enjoy!

          • Thank you so much for your quick response!!! I have honey with toasted pecans already in it so I’m going to use that, and I think adding a little brown sugar sounds good too.. hmmm! Haha I’m definitely going to use your recipe, I appreciate it!!!

      • These were fantastic. Not mushy, still firm after three hours. Sooo good, was my favorite dish at thanksgiving this year!

  4. What a terrific idea. I love glazed carrots – big time – and will be making this one day soon. Til then…I’m pinning it for now. Thanks – would love to have you stop by my blog and enter a giveaway going on. http://thebetterbaker.blogspot.com/2011/11/its-time-for-giveaway.html
    Enjoy a wonderful weekend.

  5. I love the simplicity of this recipe! I actually made this recipe for Thanksgiving last year, but used baby carrots instead. It was so great to just dump them in the crockpot ready to cook! No peeling or chopping. Happy Thanksgiving to everyone! :-)

  6. Tinker Kell says:

    We made these tonight with peeled baby carrots. They cooked to perfection in about 2 1/2 hours on high. These were easy to make, and tasty!

  7. If I 4x this recipe and use baby carrots, by how much do you think I would need to increase the cook time?

  8. Such a fantastic idea to do these in the crockpot.

  9. I’m soooo excited! I have these in the crockpot right now and can’t wait to gobble them up at dinnertime. Thanks for sharing such easy and frugal recipes. Keep up the great work!!

  10. If I double up the recipe do I need to double up the cook time??

  11. Do you think these would work ok with coconut oil instead of butter? I want to make them for thanksgiving, but have someone who can’t have dairy. Thanks!

  12. This recipe was wonderful! I make this X3 for Christmas and like my carrots soft. Cooked for about 5 hours alternating between high and low. Definitely needed to stir while they cooked, some carrots turned a gray color. I received tons of compliments! thanks so much!

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