Crockpot Carrots in Honey Brown Sugar Glaze

Steam rises in fragrant wisps as buttery honey-coated Crockpot Carrots bubble around the edges. After three separate test runs, I learned that rinsing the carrots twice makes a difference in clarity of the sauce. The gentle sweetness mingles with a nutty toasted scent while they cook low and slow, turning what could be a simple side into a cozy, flavorful highlight.

Why You’ll Love Crockpot Carrots Recipe

• Hands-off cooking—set it and stroll away.
• The honey-brown sugar glaze creates a glossy finish without fuss.
• Baby carrots stay tender with slight bite when timed right.
• Root veggies star in a dish rooted in home-style comfort cooking.

A Little Background

When winter set in last year, I tested this slow-cooked side to ward off grey skies. In my very first trial I discovered that picking out any carrots with nicks before tossing them in the crockpot prevented tiny caramel bits from burning to the bottom.

Key Ingredients for Crockpot Carrots

• Baby carrots (2 lbs): The star—no slicing needed. Swap for regular carrots cut into 2″ sticks.
• Butter (6 Tbsp): Provides a rich mouthfeel. Use salted if you like a bolder pop.
• Brown sugar (¼ cup): Deep, molasses-like sweetness. Light or dark both work.
• Honey (¼ cup): Adds floral notes. Maple syrup is a fine stand-in.
• Salt (1 tsp): Balances sweetness. Sea salt flakes give texture.
• Pepper (½ tsp): A subtle warm heat. Freshly ground is best.

How to Make Crockpot Carrots

1. Place 2 lbs of rinsed baby carrots into the crockpot; you’ll hear a gentle clatter as they settle.
2. Top with butter pieces, drizzle ¼ cup honey, then sprinkle ¼ cup brown sugar, 1 tsp salt, and ½ tsp pepper until carrots have a glossy coat.
3. Cover and cook on LOW for 3 hours or on HIGH for 1½–2 hours (beginner tip: check tenderness at 1½ hours to avoid mushy edges).
4. Uncover, stir gently to coat each carrot in the syrupy glaze, and let sit 2 minutes before serving.

Pro Tips & Troubleshooting

• During one test I stirred halfway through cooking; the glaze spread more evenly and every carrot glowed.
• If yours come out too soft, switch to HIGH for 1½ hours next time or use regular carrots cut larger.
• For a warm spice twist, add a pinch of cinnamon or a grating of fresh ginger in the last hour.
• Doubling the batch works—just ensure your crockpot is at least two-thirds full for even heat.

Storage & Make-Ahead Guide

Let carrots cool uncovered 10 minutes, then transfer to airtight containers. Store in the fridge for up to 4 days or freeze in single-serve bags for 3 months. Reheat in a 325°F oven until warmed through (165°F internal). Always refrigerate within 2 hours of cooking for safety.

Serving Suggestions

Serve alongside roasted chicken for a complete weeknight meal, or let the sweet carrots mingle with sautéed greens for a color-pop side. They also pair beautifully with grain bowls and creamy risottos.

Frequently Asked Questions

• How long do Crockpot Carrots take to cook? On LOW about 3 hours or on HIGH about 1½–2 hours until tender.
• Can I use frozen carrots in this recipe? Yes—add 30 extra minutes on LOW and stir halfway through.
• Do I need to add water to the slow cooker? No—the butter and honey release enough steam to cook carrots through.
• How do I reheat Crockpot Carrots? Warm in the oven at 325°F under foil or microwave in short bursts, stirring in between.
• Can I make these ahead and reheat? Absolutely—store in the fridge, then reheat as noted above; texture holds up well.
• How long do Crockpot Carrots last in the fridge? Up to 4 days in a sealed container; toss if you see any off smells or mold.

Final Thoughts

These Crockpot Carrots have become my go-to side when I want a fuss-free dish that still wows. My favorite way is alongside herb-roasted pork chops—those glossy, sweet carrots are the best complement. Give them a whirl, and let me know how your batch turns out!

More Recipes You’ll Love

• Roasted Broccoli and Carrots – a colorful veggie duo that pairs perfectly with the sweetness of Crockpot Carrots
• Crockpot Chicken and Gravy – another hands-off slow-cooker favorite to build a cozy meal around your carrots
• Crockpot Chicken Spaghetti – shares the fuss-free crockpot method for comforting family dinners
• Air Fryer Butternut Squash – offers a crispy vegetable side with a nutty flavor twist for seasonal variety

Print

Crockpot Carrots

Tender baby carrots glisten in a honey-brown sugar glaze, cooked hands-off in the slow cooker for a fuss-free side dish.

Course Side Dish

Cuisine American

Keyword Crockpot Carrots, easy vegetable side, holiday side, honey glazed carrots, slow cooker carrots

Prep Time 5 minutes minutes

Cook Time 5 hours hours

High Heat Time 3 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 6 servings

Calories 130kcal

Author Abby Marlow

Ingredients

Main

• 2 pound baby carrots
• 6 tablespoon butter cut into pieces
• 0.25 cup brown sugar
• 0.25 cup honey
• 0.5 teaspoon salt
• 0.5 teaspoon pepper

Instructions

Main

• Place baby carrots, butter pieces, brown sugar, honey, salt, and pepper into the crockpot. Stir gently to coat all carrots.
  2 pound baby carrots, 6 tablespoon butter, 0.25 cup brown sugar, 0.25 cup honey, 0.5 teaspoon salt, 0.5 teaspoon pepper
• Cover and cook on LOW for 5 hours or on HIGH for 3 hours, stirring halfway through.
• Uncover and cook an additional 5 minutes to thicken the glaze.
• Serve immediately.

Notes

Make sure to refrigerate leftovers within two hours.

For best results, stir halfway through cooking to ensure even glazing.