Slow Cooker Carrots

A white bowl filled with sliced cooked carrots garnished with chopped herbs, with a serving spoon on the side. A small dish of honey and a white cloth are visible in the background.

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!

Course Side Dish

Cuisine American

Keyword slow cooker carrots

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Calories 101

Author Gayle

Equipment

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.

Video

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.

Nutrition