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Slow Cooker Baby Carrots

Slow Cooker Baby Carrots are cooked in a delicious butter, brown sugar, and honey glaze. They make the perfect side for any meal, whether it be a holiday meal (Thanksgiving, Easter) or a weeknight dinner.

Slow Cooker Baby Carrots in slow cooker.

Deliciously sweet and a little spicy, these carrots are hard to stop eating.

Simple Recipe

This easy slow cooker recipe only requires 6 ingredients and about 5 minutes of prep time. They need to be stirred once during cooking time, but that’s it for hands on time.

Baby Carrots in slow cooker.

Cooking Time

Cooking time can vary based on slow cookers and based on how soft you want your carrots. It should take about 3 hours for crisp-tender and 4 hours if you want your carrots soft.

Size Of Slow Cooker

A 3.5-quart to 4.5-quart slow cooker is best for this recipe. I like to use Hamilton Beach 4-Quart Programmable Slow Cooker.

Spoon scooping carrots out of slow cooker.

Slow Cooker Baby Carrots Recipe Tips

Maple syrup can be substituted for the honey.

You can add a pinch of ground cinnamon for extra flavor.

How To Thicken The Glaze

If you want to thicken the glaze so it coats the carrots more, add 1/2 tablespoon of cornstarch mixed with an equal part of cold water to the slow cooker for the last 30 minutes of cooking. Stir it in well.

Make It Spicy

For a little heat, add 1/4 teaspoon of crushed red pepper flakes. For more substantial heat, add 1/2 teaspoon.


Leftovers will keep for 4 days in an airtight container in the refrigerator and can be reheated in a microwave.

Slow Cooker Baby Carrots in a bowl.

More Ways To Cook Carrots

Slow Cooker Baby Carrots

Slow Cooker Baby Carrots are cooked in a delicious butter, brown sugar, and honey glaze. A great side for any meal!


  • 32 ounces baby carrots
  • 1/4 cup water
  • 1/3 cup packed light brown sugar
  • 1 tablespoon honey
  • 6 tablespoons salted butter, cut into slivers
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 tablespoon cornstarch, optional
  • 1/2 tablespoon chopped fresh dill, optional


  • Place carrots in a lightly greased 4-quart or larger slow cooker.
  • Add remaining ingredients EXCEPT dill.
  • Cover and cook on HIGH for 3 1/2 to 4 hours or until carrots are fork tender.
    Note: If you want to thicken the glaze, mix the cornstarch with 1 tablespoon of cold water and stir into the crockpot when there is 30 minutes of cooking time left.
  • Sprinkle with dill and serve.


Calories: 143kcal
Course: Side Dish
Cuisine: Southern
Keyword: slow cooker

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