These sweet, buttery Crockpot carrots are the easiest way to get perfectly tender carrots. With just 5 ingredients, this hands-off slow cooker side dish tastes like a holiday favorite, but is simple enough for any weeknight.
Holly’s Recipe Highlights
- Flavor: Tender carrots coated in a buttery, brown sugar glaze with a hint of warm cinnamon that makes every bite sweet.
- Why Make It: Making these carrots in the slow cooker frees up valuable stove and oven space while they cook to perfection with no babysitting required.
- Serving Suggestions: I love serving these sweet carrots alongside a favorite roast, meatloaf, ham, or chicken dinner, and they’re also an easy side to bring to a potluck.
What You’ll Need
- Carrots: Thick, mature carrots may take longer to cook, while thin or young carrots cook faster, so start checking early and cut them into uniform sticks to ensure even tenderness
- Butter: Use real (salted or unsalted) butter for the best flavor, and a pinch of cinnamon.
- Brown Sugar: Light or dark brown sugar works well in this recipe, although dark has more flavor. Honey, real maple syrup, and agave syrup will also make a perfect glaze for carrots.
- Variations: Add a little orange zest or a small squeeze of orange juice at the end for a pop of brightness, and stir in chopped fresh parsley before serving for fresh color and contrast. Prefer it less sweet? Simply reduce the brown sugar and add a bit more butter.
How to Make Crockpot Carrots
- Place prepared carrots in a Crockpot and sprinkle with the remaining ingredients.
- Cover and cook, stirring after 2 hours (full recipe below).
- Adjust seasonings before serving.
Holly’s Tips for Success
- For even cooking: Cut carrots to the same thickness.
- For baby carrots: Start checking around the 2-hour mark on HIGH.
- For an even glaze: Stirring at the halfway point is key for an even glaze.
- Too sweet: Add a small pinch of salt to balance.
- Make-ahead move: Peel and cut carrots up to 2 days ahead. Store in cold water in the fridge, then drain well before cooking.
- For firm leftovers: Cook just until barely fork-tender instead of super soft.
Storage and Reheating
Keep leftovers in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
Reheat in short bursts in the microwave, stirring in between or warm on the stovetop with a small pat of butter.
Chop and add to soups, grain bowls, or mash into a quick carrot mash side.
Slow Cooker Holiday Dishes
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Crockpot Carrots
Equipment
Ingredients
- 2 pounds carrots
- ¼ cup brown sugar
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Peel carrots and cut in half lengthwise. For the larger end, cut again so you have sticks that are ½-inch thick and about 3 inches long.
- Place carrots into a 4-quart crock pot and sprinkle with the remaining ingredients.
- Cook on high heat setting 3-4 hours, stirring after 2 hours.
- Season with additional salt if desired.
Notes
- Thin or fresh carrots will cook faster than thicker, or more mature carrots. So be mindful of the cooking time and check them often so they do not overcook.
- Store leftovers in an airtight container, or zippered bag. Refrigerate for up to 5 days, or freeze for up to 3 months.
- Reheat leftovers in the microwave or on the stovetop.
- Add leftovers to other recipes, if desired.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Crockpot Carrots Recipe
Great flavor and everyone enjoyed!
I am glad everyone enjoyed the recipe, Traci.