Crockpot Carrots
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.
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).
Notes
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.
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