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Slow Cooker Glazed Carrots are tender, buttery, and coated in a glossy brown sugar glaze. They’re the easiest hands-off side dish that turns any meal into something extra special!
Why You’ll Love these Slow Cooker Carrots
- Hands-Off Side Dish: Once you get the carrots cooking, it’s very hands-off to save you time and space in the kitchen!
- Kid-Friendly: If you struggle to get your kids to eat veggies, this is sure to do the trick!
- Perfect for Holidays! Though these carrots are easy enough for a weeknight meal, they’re beautifully glossy and perfect for Thanksgiving, Easter, and Christmas!
Ingredients Needed
- Carrots – I like to use baby carrots (no peeling or chopping!), but you can use regular carrots instead if you wish. See details in recipe card notes.
- Butter – Adds richness and helps create the beautiful glaze.
- Brown Sugar – I like to use dark brown sugar for a deeper molasses flavor, but light brown sugar works great, too.
- Salt and Cinnamon – Hello flavor!!
- Cornstarch – You need just a bit of cornstarch for this recipe to make that glaze just the right consistency!
How to Make Slow Cooker Glazed Carrots
If you’re looking for a hands-off side dish, this is exactly what you’re going to want! With just a few minutes prep, it’ll be ready to “set & forget” in no time!
Start by adding the baby carrots and the butter in the crock of slow cooker.
Next, you’ll combine the sauce mixture. Start by mixing the water with the cornstarch. Once combined, add the remaining ingredients and stir.
Recipe Note
This recipe is similar to my baked Brown Sugar Glazed Carrots, but you’ll notice that I’ve added cornstarch to this one (among a few other minor changes). Because the slow cooker holds in all of the moisture (vs letting the steam evaporate in an oven), a bit of cornstarch helps the sauce thicken just a tad!
Pour the mixture over the carrots and stir to combine. Place the lid on the slow cooker and cook, stirring occasionally until the glaze is thickened and the carrots are fork-tender.
How long to cook carrots in the slow cooker:
- On HIGH: About 3 hours
- On LOW: 5-6 hours
Make Ahead & Storage
- Make Ahead: Cook the carrots completely, then store them in the fridge for up to 3 days. Reheat in the slow cooker or on the stovetop. Please note that the carrots will soften over time.
- Storing Leftovers: Let the carrots cool then keep refrigerated in an airtight container for up to 5 days. I don’t recommend freezing these carrots.
- Reheating Leftovers: Warm the carrots in the microwave or on the stovetop. If it needs a little more liquid, add a splash of water (or orange juice for a tangy twist!).
Other Side Dishes To Try!
- Amish Noodles
- Calico Beans
- Roasted Sweet Potatoes with Brown Sugar
- Cornbread Pudding
- Loaded Mashed Potatoes
- Macaroni Corn Casserole
Slow Cooker Glazed Carrots
Equipment
Ingredients
- 2 pounds baby carrots
- 1/3 cup salted butter cubed
- 1/2 cup water
- 1 teaspoon cornstarch
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Place the carrots into the bottom of your slow cooker.2 pounds baby carrots
- Sprinkle the cubed butter over the carrots.1/3 cup salted butter
- In a separate mixing bowl, whisk together the water and cornstarch.1/2 cup water, 1 teaspoon cornstarch
- Stir in the brown sugar, cinnamon, and salt.1/2 cup brown sugar , 1 teaspoon cinnamon, 1/2 teaspoon salt
- Pour the mixture over the carrots and stir to combine.
- Cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, stirring occasionally if possible, until the carrots are fork-tender.
- Stir the carrots and serve warm.
