Crockpot Carrots
A steaming bowl of Crockpot Carrots is the easiest, most flavorful side dish you’ll ever make—just beautiful veggies, a few seasonings, and your trusty slow-cooker doing all the work.
Ingredients
- 2 pounds carrots peeled and cut into 1-inch sticks (look for firm, bright orange carrots)
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup or light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon thyme dried or fresh thyme leaves
- 1/4 cup low-sodium chicken or vegetable broth adds depth without excess sodium
- Pinch crushed red pepper flakes optional, for a gentle kick
- Fresh parsley for garnish
Instructions
- Place carrots in the slow cooker. Arrange them evenly so each piece gets heat.
- Melt butter in a microwave-safe bowl and whisk in maple syrup, salt, pepper, and thyme. Drizzle the mixture over carrots, then add broth. Stir to coat evenly.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–2½ hours until fork-tender. Uncover and stir halfway if needed.
- Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
Store cooled Crockpot Carrots in an airtight container in the fridge for up to 4 days. To freeze, lay carrots flat in a freezer bag for up to 2 months.
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