Name: Slow Cooker Glazed Carrots Recipe
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Ingredients: 32 ounces baby carrots (1 bag); ½ teaspoon salt; ½ cup light brown sugar; 3 Tablespoons butter (cut into small pieces); 1 Tablespoon chopped fresh parsley (to garnish)

These Slow Cooker Glazed Carrots are a simple, delicious side dish even my kids loved! These are perfectly glazed and make the perfect side!

I know I shared a slow cooker recipe this morning, but this Slow Cooker Brown Sugar Glazed Carrots recipe goes with it perfectly! I have two slow cookers just for meals like this.

I love having a side dish and main dish all ready to go in the evening just by doing a little preparation in the morning. These carrots are so good, even my picky kids ate them!

Ingredients needed for Slow Cooker Brown Sugar Glazed Carrots:

32 ounces baby carrots 1 bag
½ teaspoon salt
½ cup light brown sugar
3 Tablespoons butter cut into small pieces
1 Tablespoon chopped fresh parsley to garnish

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How to make Slow Cooker Brown Sugar Glazed Carrots:

Spray slow cooker with nonstick cooking spray.

Pour carrots in the bottom of crock pot. Sprinkle on salt and brown sugar and top with butter.

Cover and cook on high for 4-5 hours or until carrots are desired tenderness.

Using a slotted spoon, remove carrots from slow cooker and place in serving bowl.

Garnish with fresh parsley and serve.

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Other easy side dish recipes:

Slow Cooker Glazed Carrots Recipe

I have two slow cookers just for meals like this. I love having a side dish and main dish all ready to go in the evening just by doing a little preparation in the morning. These carrots are so good, even my picky kids ate them!

Prep Time 5

Cook Time 5

Total Time 5 5

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Ingredients

▢ 32 ounces baby carrots, 1 bag
▢ ½ teaspoon salt
▢ ½ cup light brown sugar
▢ 3 Tablespoons butter, cut into small pieces
▢ 1 Tablespoon chopped fresh parsley, to garnish

Equipment

Instructions

Spray slow cooker with nonstick cooking spray.
Pour carrots in the bottom of crock pot. Sprinkle on salt and brown sugar and top with butter.
Cover and cook on high for 4-5 hours or until carrots are desired tenderness.
Using a slotted spoon, remove carrots from slow cooker and place in serving bowl.
Garnish with fresh parsley and serve.

Notes

Use a 4 or 6 quart Slow Cooker for this recipe

Nutrition

Calories: 173 kcal · Carbohydrates: 30 g · Protein: 1 g · Fat: 6 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 15 mg · Sodium: 367 mg · Potassium: 388 mg · Fiber: 4 g · Sugar: 25 g · Vitamin A: 21081 IU · Vitamin C: 5 mg · Calcium: 66 mg · Iron: 2 mg

Cuisine: American

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Happy Valley Chow says:

I lovvveee carrots and this recipe sounds delicious. Great job! Happy Blogging! Happy Valley Chow
sher says:

What size crockpot would you recommend using? A 4 quart or does it need to be something even smaller? Thanks.
Cyd says:

4 or 6 quart works best!
Shannon says:

If I were to double or triple this recipe for a large crowd, should I plan for a longer time in the slow cooker? Thanks!
Craig says:

I have the same question.
Cyd says:

It may take a little longer to cook. Watch them closely and check them.
Lisa Titus says:

Anyne ever tried doubling and then freezing? I'd love to know what you thought of the carrot texture after reheating.
TJ says:

Can this recipe be frozen? If so, before or after cooking? Does freezing change the texture of the carrots? Thanks for sharing!
Momma Cyd says:

I did a little research on freezing cooked carrots. Frozen carrots can end up a bit rubbery due to moisture loss from the freezing process. For this reason, I DON'T recommend using frozen carrots in recipes where their crisp texture shines. The best way to lessen this texture change, as much as possible, is to blanch carrots prior to freezing. How to blanch carrots - Water blanch small whole carrots 5 minutes, diced or sliced 2 minutes and lengthwise strips 2 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. I hope this helps.