This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
These crockpot carrots will become fork-tender from slowly cooking in your crockpot all day. The carrots have a delicious sweet and savory flavor from the sticky honey and bold garlic, all slathered in butter. They are the perfect side for your next Thanksgiving or Easter feast.
Reasons You’ll Love This Recipe
- Healthy: Carrots are incredibly rich in vitamin A, which supports eye health, immune function, and skin health.
- Convenient: I love using a slow cooker or crockpot for a side dish or main. You just throw everything in, and it works its magic.
- Versatile: These carrots go well with everything. I especially love them with my honey butter baked chicken, rolls, and chocolate cake for dessert.
Ingredients Needed for Crockpot Carrots
This recipe features only a few basic ingredients. In fact, you should have most of them in your pantry so you won’t need to make a special trip to the store. Furthermore, using familiar ingredients means you can easily whip this dish up at a moment’s notice. It makes this dish perfect for busy weeknights or unexpected guests.
- Carrots: The star of the dish! They are naturally sweet, full of essential nutrients, and have the most beautiful color to add to any meal.
- Unsalted Butter: Helps soften the carrots and enhances the flavors.
- Honey: Adds sweetness and creates a caramelized glaze.
- Minced Garlic: Gives the dish a savory flavor that balances the sweetness.
- Fresh Parsley: This fresh herb adds flavor to the carrots and adds a pop of color.
- Salt & Fresh Cracked Pepper: Enhances the flavors.
Crockpot Carrots Recipe
This recipe is super simple and only takes 10 minutes to prep. You can quickly put this together and let them cook all day. You will have a delicious, beautiful side dish when dinner time rolls around.
- Prepare Carrots: Peel and cut the carrots into 1-1 ½ inch pieces, then place them in the bottom of a 4-quart crockpot.
- Cook: Add the butter, honey, garlic, parsley, salt, and pepper. Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender.
Crockpot Carrot Tips and Variations
You really can’t mess this recipe up! However, I have a few tips and a couple of variations to help. I want to ensure your carrots turn out just the way you and your whole family want.
- Don’t cut the carrots too small! The smaller you cut the carrots, the faster they will cook. While cutting down the cook time might sound great, it also cuts down the time that allows the flavors to meld!
- Baby Carrots: You may substitute the large, whole carrots for baby carrots.
- Similar Sizes: When cutting large carrots, slice the thicker part into thinner pieces and the thinner part into longer pieces. This will help them cook more evenly.
- Flavor Variations: For variations in flavor, for example, try swapping the honey out for brown sugar or real maple syrup!
How to Properly Store Leftover Carrots
- Fridge: Crockpot carrot leftovers can be stored in an airtight container in the refrigerator for up to 7 days. Reheat them in the microwave in 30-60-second increments, stirring between increments.
- Freezer: You technically can freeze cooked carrots, but they will become mushy after being frozen, thawed, and reheated. Because of this, I don’t recommend freezing these crockpot carrots.
- Make Ahead: You can add everything to the crockpot up to 24 hours in advance. Keep it covered in the refrigerator until you are ready to cook it.
More Holiday Side Dish Recipes
If you’re like me, then you will love the side dishes more than the turkey on Thanksgiving. Here are a few of my favorite side dish recipes that are perfect for any holiday feast.
Pin this now to find it later
Pin It
Crockpot Carrots
Ingredients
- 2 pounds whole carrots
- ½ cup unsalted butter, cubed
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon chopped parsley, plus more for garnish
- ½ teaspoon salt
- 2-3 cracks freshly ground black pepper
Instructions
- Peel and cut the carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.
- Add the butter, honey, garlic, parsley, salt, and pepper on top.
- Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender. Top with a little more chopped parsley before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
