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Close-up view of shiny glazed baby carrots cooking in a pan
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Slow Cooker Glazed Carrots

These Easy Slow Cooker Glazed Carrots are coated in brown sugar, honey, and cinnamon. This delicious side dish is perfect for both weeknights and holidays!
Prep Time5 minutes
Cook Time3 hours
Total Time5 hours 5 minutes
Servings: 8
Calories: 166kcal
Author: Kari

Equipment

Ingredients

  • 2 pounds baby carrots or whole carrots, peeled and sliced into ½ inch pieces
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup brown sugar packed
  • ¼ cup honey or maple syrup
  • ⅓ cup butter cubed

Instructions

  • First, prepare the carrots - if you’re using baby carrots, dump them out of the bag and dry them off. Discard any that look bad and cut off any ends or green bits. (I’ve gotten some funny carrots recently.) If you use regular carrots, wash and peel them, then slice them into thick diagonal slices.
    2 pounds baby carrots
  • Next, place the carrots in your crockpot.
    2 pounds baby carrots
  • Then, sprinkle the brown sugar, salt, and cinnamon over the top and drizzle the honey or maple syrup over the carrots.
    ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ cup brown sugar, ¼ cup honey
  • Mix well to fully coat the carrots in the brown sugar mixture.
  • Then, spread the cubes of butter over the top of the carrots.
    ⅓ cup butter
    A close-up view of baby carrots with cubes of butter in a cooking pot.
  • Cover the crockpot and slow cook on High for 3 hours or Low for 5-6 hours.
  • Stir gently every hour or so.
    A close-up view of bright orange baby carrots cooked and served in a cooking pot.
  • Once you can pierce the carrots with a fork, gently remove them with a slotted spoon and set them off to the side in a bowl.
    A slow cooker with glaze before reducing and a bowl of cooked carrots on a wooden surface, with annotations indicating ingredients.

Thicken the Brown Sugar Glaze

  • Using oven mitts (and an extra set of hands), take a rubber spatula and scrape the sugar syrup into a small saucepan.
  • Bring the glaze to a simmer over medium-low heat for 5-10 minutes, stirring as needed until it thickens. If you prefer a thicker glaze, cook it for a bit longer - I like to cook it until it has the consistency of corn syrup.
  • Pour it over the cooked carrots in a serving dish or pour everything back into the crockpot on the "warm" setting with the lid on to stay warm while you wait for your guests. Enjoy!
    A heap of shiny glazed baby carrots cooked in a slow cooker with a black serving spoon.

Notes

Recipe Variations

  • Replace the Cinnamon - Use Apple Pie Spice or Pumpkin Pie Spice instead.
  • Add Toppings - toasted pecans, fresh thyme, fresh parsley, or orange zest to add a different layer of flavor.
  • Double the Recipe - a 6-quart slow cooker can easily fit double or triple the recipe, but the cooking time might need to be increased.
  • Crockpot Maple Glazed Carrots - Replace the honey with real maple syrup if your family likes maple flavored things. (Do not use pancake syrup - it will taste overly sweet and artificial.)

Storage

Once cooled, store leftover carrots in an airtight container in the refrigerator in the glaze for 3-5 days. You can also freeze them for up to 3 months. They may harden up into a chunk of butter when they cool. 

Reheating

​Reheat leftovers in the microwave or on the stove in their glaze.

Nutrition

Calories: 166kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 297mg | Potassium: 286mg | Fiber: 3g | Sugar: 21g | Vitamin A: 15874IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
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