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These Crockpot Carrots are an easy, healthy, and flavorful side dish you’ll set and forget in your slow-cooker—no oven needed and minimal hands-on time.
When I first tested this simple recipe on a chilly autumn afternoon, I wanted something bright, fuss-free, and full of real carrot goodness. Slow-cooking these carrots gently locks in sweetness and nutrients—USDA data shows you get over 400% of your daily vitamin A in every cup—while a touch of honey and butter creates a glaze that feels both comforting and elegant. I love serving this at holiday dinners, weeknight suppers, and even as a quick make-ahead side for potlucks.
Why You’ll Love This Recipe
- No oven required—just your trusty crockpot does all the work.
- Hands-off cooking lets you focus on the main dish or family.
- Healthy vegetables packed with fiber and vitamin A.
- Simple ingredients you likely have on hand.
- Soft, tender carrots with a lightly sweet glaze.
- Perfect side dish for holiday feasts or casual weeknights.
- Customizable sweetness and spice levels.
- Vegan‐friendly option with simple swaps.
- Cleans up in minutes—slow-cooker liners are a game-changer.
Ingredients
- 2 pounds carrots, peeled and cut into 1-inch chunks (substitute baby carrots for speed).
- 2 tablespoons unsalted butter (or coconut oil for dairy-free).
- 2 tablespoons honey or pure maple syrup (local honey adds floral notes).
- 1 teaspoon fine sea salt (Diamond Crystal or Morton).
- ½ teaspoon freshly ground black pepper.
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves).
- ½ cup low-sodium vegetable broth (chicken broth works, too).
- 1 tablespoon chopped fresh parsley, for garnish.
- Optional: pinch of red pepper flakes for a gentle kick.
- Slow-cooker liner or nonstick spray (for easy cleanup).
Tip: Look for firm, brightly colored carrots. Smaller roots tend to be sweeter and cook faster; if they vary in size, slice the bigger ones thinner.
Directions
- Prep the carrots. Peel and trim, then slice into uniform 1-inch pieces—this ensures even cooking and avoids a mushy-hard mix.
- Assemble in the slow-cooker. Place carrots in the insert. Melt butter (or coconut oil) and stir in honey, salt, pepper, thyme, and broth—pour over carrots and toss gently.
- Cook low and slow. Cover and set on LOW for 3–4 hours, or on HIGH for 1½–2 hours if you’re short on time; LOW yields melt-in-your-mouth texture.
- Check for doneness. At 3 hours (or 1½ on HIGH), pierce a carrot with a fork—if it slides through smoothly, you’re done. Otherwise, cook another 15–30 minutes.
- Thicken the glaze (optional). Mix 1 teaspoon cornstarch with 2 tablespoons cold water, stir into the juices, then cook on HIGH, uncovered, for 10 minutes.
- Garnish and serve. Transfer carrots to a serving dish, drizzle any remaining glaze, then sprinkle with parsley (and red pepper flakes if you like a spark).
Servings & Timing
Makes: 4–6 servings
Prep Time: 10 minutes
Cook Time: 3–4 hours on LOW (1½–2 hours on HIGH)
Total Time: ~3 hours 10 minutes (LOW) or ~1 hour 40 minutes (HIGH)
Variations
- Maple-Balsamic Blend: Swap honey for 1 tablespoon balsamic vinegar plus 1 tablespoon maple syrup.
- Spicy Korean Twist: Stir in 1 tablespoon gochujang and garnish with toasted sesame seeds.
- Citrus Herb: Add zest of one orange and 1 teaspoon chopped fresh rosemary before cooking.
- Sweet & Smoky: Mix in 1 teaspoon smoked paprika and 1 tablespoon brown sugar.
- Vegan Glaze: Use coconut oil and agave syrup instead of butter and honey.
- Garlic-Butter: Toss minced garlic with butter, then stir in toward the end of cooking.
Storage & Reheating
Store cooked Crockpot Carrots in an airtight container in the fridge for up to 4 days. For longer stints, freeze in a labeled freezer bag for up to 3 months—thaw overnight in the fridge.
Reheat on the stovetop over medium-low, stirring in a splash of broth to revive the glaze, or microwave in 1-minute bursts until hot. For make-ahead ease, prep everything in the slow-cooker insert, refrigerate up to 8 hours, then cook as directed.
Notes
After testing this recipe with every kind of slow-cooker (from a classic 3-quart to an oval 8-quart), I found that temperatures vary. If your crockpot runs hot, check at 2½ hours on LOW. You can also sauté the carrots briefly in a hot skillet for a light caramelization—adds an extra layer of flavor. And honestly, a pat of herb-butter on top brings these carrots from great to unforgettable.
FAQs
Q: Can I use frozen carrots?
A: Yes—add about 30 minutes to the cooking time and reduce liquid by 2 tablespoons.
Q: My carrots turned mushy. What happened?
A: They likely cooked too long or were cut too small; next time check earlier and use uniform pieces.
Q: Is this recipe vegan?
A: Swap butter for coconut oil and honey for agave; you’ll still get that glossy, flavorful finish.
Q: How sweet are these?
A: Mildly sweet—adjust honey or maple syrup up or down to match your taste.
Q: Can I prepare this in an Instant Pot?
A: Absolutely—use the “Slow Cook” setting or cook on HIGH pressure for 5 minutes with a quick release.
Q: Any tips for a thicker sauce?
A: Stir in a cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons water) and cook HIGH, uncovered, for 10 minutes.
Q: What pairs well?
A: These carrots complement roast chicken, glazed ham, or a hearty steak—think Thanksgiving feasts or Sunday supper.
Q: Are Crockpot Carrots healthy?
A: Very—one cup delivers over 400% of daily vitamin A (USDA) with under 120 calories and just a touch of healthy fat.
Conclusion
Crockpot Carrots are the simplest way to serve a healthy, tasty side dish that feels special without fuss. With just a handful of ingredients and a few hours in the slow-cooker, you’ll have tender, sweet vegetables that everyone at the table will love. Give this recipe a try, leave a comment to let me know how yours turned out, and explore more cozy, easy recipes like my Crockpot Mashed Potatoes or Instant Pot Green Beans!
Crockpot Carrots
Ingredients
- 2 pounds carrots peeled and cut into 1-inch chunks (substitute baby carrots for speed)
- 2 tablespoons unsalted butter (or coconut oil for dairy-free)
- 2 tablespoons honey or pure maple syrup (local honey adds floral notes)
- 1 teaspoon fine sea salt (Diamond Crystal or Morton)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1/2 cup low-sodium vegetable broth (chicken broth works, too)
- 1 tablespoon chopped fresh parsley for garnish
- pinch of red pepper flakes for a gentle kick
- Slow-cooker liner or nonstick spray (for easy cleanup)
Instructions
- Peel and trim, then slice into uniform 1-inch pieces—this ensures even cooking and avoids a mushy-hard mix.
- Place carrots in the insert. Melt butter (or coconut oil) and stir in honey, salt, pepper, thyme, and broth—pour over carrots and toss gently.
- Cover and set on LOW for 3–4 hours, or on HIGH for 1½–2 hours if you’re short on time; LOW yields melt-in-your-mouth texture.
- At 3 hours (or 1½ on HIGH), pierce a carrot with a fork—if it slides through smoothly, you’re done. Otherwise, cook another 15–30 minutes.
- Mix 1 teaspoon cornstarch with 2 tablespoons cold water, stir into the juices, then cook on HIGH, uncovered, for 10 minutes.
- Transfer carrots to a serving dish, drizzle any remaining glaze, then sprinkle with parsley (and red pepper flakes if you like a spark).
