These Crockpot honey glazed carrots are a super simple and delicious side dish that frees up your stove and requires minimal effort.
I have an Instant Pot honey butter carrots recipe that's fairly popular, so I figured I'd go ahead and do a slow cooker version as well. Carrots are wonderful things that can be boiled, roasted, or even chucked in the ole Crockpot with some honey and butter to make a tasty little side dish. 😉
I'm all about making holidays like Thanksgiving or Christmas (or even just Sunday dinner) easier.
I generally prefer the taste of full-size carrots that you have to peel and cut yourself. They are a bit more work than buying the pre-bagged "baby cut" carrots (did you know they're not actually baby carrots most of the time - they're just cut into that "baby" shape?), but the taste payoff is usually worth it. This recipe will still be good if you use a bag of the pre-cut and bagged carrots, though, so I ain't judging haha.
How to make carrots in the slow cooker (overview):
- Peel & slice your carrots.
- Melt the butter and honey together.
- Add carrots to slow cooker and toss with the honey butter.
- Cook on high for 3 hours or until they're tender (timing will vary depending on the size of the carrots).
Easy! Full ingredients & instructions are in the recipe card below.
These honey butter carrots will please the pickiest of eaters, and it's perfect for the vegetarians out there. It's also great if you were tasked to bring something to a gathering or potluck and you're not really sure what to bring.
I mean who can get enough of sweet carrots? They're a crowd pleaser for sure. On that note, this recipe easily doubles. I used 2.5 pounds of carrots.
Can't get enough carrots? You may also like my honey roasted carrots recipe, these brown sugar glazed carrots, or my maple roasted carrots and beets.
I hope you'll give these slow cooker glazed carrots a try! Questions? Let me know in the comments below.
Crockpot Honey Glazed Carrots
- 2.5 pounds carrots peeled & sliced
- 1/4 cup butter
- 3 tablespoons honey
- Salt & pepper to taste
- Fresh parsley, chopped optional, for serving
- Prep your carrots. You can use bagged baby-cut carrots instead if you wish.
- Melt the honey and butter together. I just do this in a small bowl in the microwave.
- Place the carrots in the slow cooker and the pour the honey butter mixture over top. You can either add salt & pepper now or wait until they're cooked. Toss them so they're evenly coated.
- Cook on high for 3 hours or until they're tender. I haven't tested this recipe on low heat, but I'd try 6 hours.
- Once the carrots are cooked, toss them again, and serve. You can sprinkle some fresh parsley over top if desired.
- Recipe can be doubled if you have a larger slow cooker (like my 7-qt). I'd double everything.
- Serves 6 or even more depending on how much people eat.
- This is the 7 quart Crockpot I used to make this recipe.
- Want to make these in your electric pressure cooker? Try the Instant Pot version.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
If using bagged baby carrots, would you still cook for 3 hours or shorten?
I would test them about 1.5-2 hours in and then adjust timing accordingly based on how soft you like them.
Kimberly Borkowski says
How thick should I slice the carrots?
Hi! It's been a while since I've made this recipe, but you can sort of gauge from the photos. I wouldn't cut them too thin, but as carrot sizes vary a lot anyway, I'd not worry too much about it. 🙂 Hope you like the recipe!
Delicious! And so easy
Shelley Morgan says
Would it be possible to add some kind of protein? Preferable chicken as I hate seafood!
Hi Shelley! Hmmm... this is a meant to be a side dish, so I can't really say how it would turn out if you added chicken to it. You could definitely try, but slow cooker recipes aren't really something that's easy to guess on unfortunately. Like, the chicken could end up dry because there may not be enough liquid.
Janice Wiseman says
Looking forward to making these carrots. My question...I am going to double the recipe, so does the cooking time need to be increased?
I'd keep the cooking time the same. Sorry for the delay in responding - I was on vacation and wasn't notified on my phone that your comment needed to be approved. Hope you like the recipe 🙂
Mary Jo Roser says
Looks delicious and I plan to make these for Easter so no rating yet. 🙂 Can you tell me how many servings as written. Thanks.
Hi Mary Jo! I just updated the recipe - I guess I forgot to include servings oopsy. These serve 6 generously... but it depends on how much people eat. You could definitely double the recipe if you're looking to feed a crowd.
These were really easy and yummy. The honey butter is very subtle. Next time I’ll add more.
So glad you enjoyed it!
Natasha's Sister says
"It’s perfect for the vegetarians out there." Ok wow I am one of those, and you haven't brought me any of these carrots. Are you going to??