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These Crockpot honey glazed carrots are a super simple and delicious side dish that frees up your stove and requires minimal effort.

close-up of slow cooker honey glazed carrots on a white plate

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.

close-up of sliced carrots inside a Crockpot slow cooker

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.

honey glazed carrots on a white plate with chopped fresh parsley

I hope you’ll give these slow cooker glazed carrots a try! Questions? Let me know in the comments below.

These slow cooker honey glazed carrots make the best easy side dish! Minimal prep and little effort yield delicious results. 
4.60 from 5 votes

Crockpot Honey Glazed Carrots

These Crockpot honey glazed carrots are a super simple and delicious side dish that frees up your stove and requires minimal effort. 
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Servings: 6


  • 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.


Calories: 177kcal, Carbohydrates: 27g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 198mg, Potassium: 605mg, Fiber: 5g, Sugar: 18g, Vitamin A: 31810IU, Vitamin C: 11mg, Calcium: 65mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. Connie says:

    One more question. For doubling, do you double the butter too? That seems like a lot of butter.


    1. Natasha says:

      Hi! I’ve never tested doubling them, but I usually would keep ratios the same when doubling a recipe.

  2. Connie says:

    4 stars
    Hi. I’ll make these for Thanksgiving but will have to double. Do I double the cook time too?

    Thank you

    1. Natasha says:

      Hi! I don’t think you will need to double the cooking time, but I would check after the recommended cooking time and then add on more time if needed.

  3. Mary says:

    If using bagged baby carrots, would you still cook for 3 hours or shorten?

    1. Natasha says:

      I would test them about 1.5-2 hours in and then adjust timing accordingly based on how soft you like them.

  4. Kimberly Borkowski says:

    How thick should I slice the carrots?

    1. Natasha says:

      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!

  5. Diane says:

    5 stars
    Delicious! And so easy

    1. Natasha says:

      Wonderful! 🙂

  6. Shelley Morgan says:

    Would it be possible to add some kind of protein? Preferable chicken as I hate seafood!

    1. Natasha says:

      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.

  7. 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?
    Thank you!

    1. Natasha says:

      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 🙂

  8. 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.

    1. Natasha says:

      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.

      1. CT says:

        4 stars
        These were really easy and yummy. The honey butter is very subtle. Next time I’ll add more.
        Great recipe!

        1. Natasha says:

          So glad you enjoyed it!

  9. Natasha's Sister says:

    5 stars
    “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??

    1. Natasha says: