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.