My favorite time-saving kitchen shortcut? Outsource side dishes like these Crockpot Carrots to the slow cooker.
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The next time you need an easy side dish with wide curb appeal and minimal prep time, honey carrots made in a slow cooker will ride to your rescue.
Naturally sweet carrots are a kid-friendly gateway vegetable, and the addition of fresh orange zest, a drizzle of honey, and a touch of butter makes this recipe interesting for adults too.
Plus, the carrots can even be prepped in advance, so they’re the ideal side dish for a holiday, party, or busy weeknight.
Delightfully sweet, unbelievably easy, tender, and delicious leftover, these crockpot carrots will be the ace up your sleeve any night of the week.
5 Star Review
“In my mind, I can still smell these delicious carrots cooking on Easter. They were such a delicious surprise! This recipe is now a family favorite & will be a regular on the menu.”
— Debbie —
This honey crockpot carrots recipe cooks in about six hours on LOW, but if you are pressed for time (or, um, forget to turn on the crock pot at the opportune moment), you can speed them along on HIGH and have them ready in as few as two hours.
While you can overcook vegetables in a slow cooker, because carrots are firmer to begin with, they can stand up to the hours of cooking without becoming mushy.
I like to leave my carrots pleasantly plump in size, but if you are truly in a rush, smaller cut carrots will cook even more quickly.
(Really need your carrots in a flash? Check out my Sautéed Carrots or Roasted Carrots instead.)
How to Make Crockpot Carrots
The next time you are hosting a holiday meal or just need an easy, healthy side dish recipe (tonight?), crockpot carrots are practically a freebie.
The prep work is so breezy, and since you can put raw carrots in a slow cooker, it does all the cooking for you.
The Ingredients
- Carrots. The carrots will soften in the slow cooker and become perfectly tender and flavorful. Plus, carrots are rich in vitamins, fiber, and potassium.
- Butter. Butter pairs wonderfully with the honey and bathes the carrots in an addictively rich and flavorful sauce.
- Honey. Naturally sweetens the carrots and gives them that beloved sticky, honey flavor.
- Orange Zest. For a little brightness and acidity. It makes the carrots pop!
The Directions
- Peel and chop the carrots.
- Melt the butter, then add it to the slow cooker with the honey, zest, and salt. Stir in the carrots.
- Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. DIG IN!
Slow Cooker Savory Carrots
For a savory version of this recipe, reduce the honey to 2 tablespoons and add 2 cloves of minced garlic, 1/4 teaspoon black pepper, and 1/4 teaspoon dried thyme.
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days. The butter will harden on the outside, but it will melt again and be delicious when the leftover carrots are reheated.
- To Reheat. Rewarm carrots in a baking dish in the oven at 350 degrees F.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Carrots can be peeled and sliced up to 2 days in advance.
What to Serve with Crockpot Carrots
Recommended Tools to Make this Recipe
- Slow Cooker. Perfect for making crockpot carrots and sweet potatoes alike.
- Vegetable Peeler. The easiest way to peel carrots.
- Saucepan. A kitchen tool you’ll use on repeat.
Crockpot Carrots
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Ingredients
- 2 pounds carrots (do not use baby carrots)
- 3 tablespoons unsalted butter
- ¼ cup honey
- Zest of 1 orange
- ½ teaspoon kosher salt
- Fresh parsley for garnish
Instructions
- Peel the carrots and slice into 1 1/2-inch chunks. Set aside.
- In a small saucepan or a microwave-safe bowl, melt the butter. Pour into the bottom of a 4-quart or larger slow cooker. Add the honey, orange zest, and salt, then stir to combine. Add the carrots and stir to coat.
- Cover the slow cooker and cook on low for 4-6 hours or high for 2-3 hours until tender, stirring once halfway through. Serve warm, garnished with parsley.
Notes
- TO MAKE AHEAD: Carrots can be peeled and sliced up to 2 days in advance.
- TO STORE: Store leftovers in the refrigerator—the butter will harden on the outside but melt again and be delicious when the leftover carrots are reheated.
Nutrition
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Made them for a potluck work party and everyone loved them! Went home with an empty crockpot.
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
So easy, made ahead and turned on the crockpot for Thanksgiving dinner, and everyone loved them!
Yay! Thank you Monica!
Erin
I need to make the carrots and then freeze them for Thanksgiving. Plan to thaw overnight in the refrigerator. what is the best way to reheat them? would the crockpot work for this?
Hi Nancy, to reheat: Rewarm carrots in a baking dish in the oven at 350 degrees F. The crockpot may work but only on warm. Either way you want to make sure you are not cooking them or they will get mushy. Enjoy!
Nope, not flavorful like cracker barrel. Quite bland.
I’m sorry to hear the recipe wasn’t to your taste, Andrea. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
These carrots were good . I added 1/4 tsp orange extract and some cinnamon. Served them fresh because I don’t like reheated carrots.
Sounds tasty! Thank you Angela!
I would make this recipe again. Delish!
Can I ask why not baby carrots?
Hi Shelley, the baby carrots would get mushy. Glad you enjoyed the recipe!