Easy Slow Cooker Carrots (With a Honey Butter Glaze)
Looking for an easy side dish that practically makes itself? These Slow Cooker Carrots are tender, flavorful, and perfect for busy weeknights or holiday dinners. Made with just a few ingredients and hardly any prep time, this crockpot recipe is the easiest way to get veggies on the table!
Ever run out of space during the holidays or wish you had an easy side dish that cooked itself while you focus on the main meal?
That’s where these slow cooker glazed carrots come in.
With just a handful of ingredients and your trusty slow cooker, you can have these easy carrots ready to serve in no time.
The best part? You can customize these carrots to fit any occasion. Add more herbs, increase the honey, or mix in some other veggies…the possibilities are endless! Want to see more easy side dishes? Head to this category for more inspiration!
Whether you’re cooking for picky eaters, planning a festive spread, or just need an easy veggie to serve with dinner, this recipe will become a new go-to favorite. You could even make this a complete meal by making a slow cooker pot roast with potatoes and carrots!
And if you’re looking for an oven roasted recipe, these garlic parmesan carrots and parmesan honey carrots are simple, fast, and so delicious!
Ingredient Notes:
- Carrots: You’ll need about two pounds of carrots, peeled and cut diagonally. The diagonal cut helps them to cook more evenly in the slow cooker.
- Unsalted butter: Adds a rich flavor and helps the carrots develop a silky texture as they cook.
- Honey: The key flavor of this recipe. The honey a natural sweetness and a light glaze to the carrots. You can substitute this with maple syrup or brown sugar for a deeper flavor.
- Garlic powder: Brings a savory flavor that balances the sweetness of the honey.
How to Make:
These easy slow cooker carrots are a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.
Pro tip: I highly recommend using a slow cooker liner for this recipe. Not only does it save you time in cleaning up, but the honey won’t get stuck to the dish, making it harder to clean, if you use a liner.
- Pour the melted butter over the carrots.
- Then add the honey and seasonings. Stir well to ensure that all of the carrots are coated in the mixture.
- Cover and cook on for 2½-3 hours or on low for 3½-6 hours, or until the carrots are fork tender.
How to Store:
Leftover glazed carrots will keep in an airtight container in the refrigerator for up to 3 days.
- To freeze: While I don’t recommend freezing because the texture may change, you can freeze the carrots, if needed, for up to 2 months.
- To reheat: You can reheat the carrots in the microwave or on the stove top until warmed through and drizzle a bit of honey on top for extra flavor.
Can I Use Baby Carrots?
Yes! But you will need to adjust the cooking time, as they will most likely cook quicker and may become mushy due to their smaller shape.
Can I Use Frozen Carrots?
Frozen carrots will work, but keep in mind that they will most likely cook faster than fresh ones and might become softer/mushier when cooking. Reduce the cooking time slightly and keep an eye on them while cooking.
My Carrots Turned Out Mushy! What Happened?
This usually means they were cooked too long or cut into very small pieces (resulting in a quicker cooking time).
Flavor Variations:
- Savory slow cooker carrots: skip the honey and add in fresh or dried herbs, such as thyme, rosemary, and/or Italian seasoning.
- Maple glazed: Similar to these maple brown sugar glazed carrots (which are wildly popular around the holidays), swap the honey for pure maple syrup.
- Maple mustard: Stir in some Dijon mustard with the maple syrup for a tangy glaze.
- Holiday version: Add a pinch of cinnamon and nutmeg for a cozy taste.
- Spicy: Stir in some smoked paprika or red pepper flakes for a little kick.
Serving Suggestions:
These crockpot carrots are a versatile side that pairs with most anything! Here are a few of my favorite ways to serve them:
- Holiday dinner: A must-have for Thanksgiving, Christmas, Easter, etc. alongside a ham, turkey, or roast beef.
- Weeknight dinner: This recipe complements chicken, pork chops, or salmon for an easy side dish.
- Sunday dinner: If you love hosting or attending a big family (or friends) dinner, these carrots pair well with a pot roast, mashed potatoes, and green beans.
Slow Cooker vs. Other Methods:
- Slow cooker: This method is best for hand-off cooking and to free up some oven space.
- Oven roasted: This parmesan honey recipe caramelizes the carrots for a deeper flavor and a slightly crisp texture. It does require oven space, so if you need room for the holidays or a full kitchen of cooking, keep that in mind.
- Stove top: Just like this recipe, it’s quick and convenient for small batches, but you’ll need to watch them closely to prevent overcooking.
- Instant Pot/pressure cooker: Great if you’re short on time or love your pressure cooker! Keep an eye on the cook time, as the carrots can go from done to mushy in a matter of minutes.
Tips and Tricks:
- Cut the carrots evenly: This will help to ensure the carrots cook at the same rate.
- Don’t overcook: The carrots should be fork-tender, but not mushy. If cooking these on high, I would check them at the 2½-hour mark to test for doneness or at the 3½-hour mark on low.
- Too much liquid: If there is a lot of liquid in the slow cooker after the carrots are done cooking, remove the lid and let sit for 10-20 minutes, or until some of the liquid evaporates.
- Make ahead: You can prep the carrots the day before and then refrigerate. When ready to cook, just throw everything into the crock pot.
More Easy Vegetables You’ll Love:
- Baked Cheesy Cauliflower
- Lemon Parmesan Asparagus
- Air Fryer Sweet Potato Wedges
- Baked Ranch Mushrooms
- Garlic Parmesan Corn
- Roasted Garlic Lemon Broccoli
Slow Cooker Carrots
Ingredients
- 2 pounds carrots, (peeled and cut into 1-inch diagonal pieces)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Line your slow cooker with a liner (if using) and place carrots into the bottom. Tip: I highly recommend using a liner for easy cleanup!
- Pour melted butter over the carrots, and then add the honey, salt, pepper, and garlic powder. Stir well to ensure that the carrots are completely coated in the mixture.
- Cover and cook on high for 2½-3 hours or on low for 3½-6 hours, or until the carrots are fork tender. Be sure to check the carrots at the 2½-hour mark on high or at the 3½-hour mark on low while cooking so they don't become mushy. Drizzle with extra honey just before serving, if desired.
Notes
- Leftover carrots will last in an airtight container in the refrigerator for up to 3 days.
- To freeze: While I don’t recommend freezing because the texture may change, you can freeze the carrots, if needed, for up to 2 months.
- To reheat: You can reheat the carrots in the microwave or on the stove top until warmed through and drizzle a bit of honey on top for extra flavor.
- See my tips and tricks for making these Slow Cooker Carrots above the recipe box.
