Slow Cooker Carrots

Sweet and buttery, these Slow Cooker Carrots are tender, flavorful, and the perfect effortless side dish. These carrots are inspired by the famous Cracker Barrel Carrots - but they are so much better!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 120kcal

Author Deborah Harroun

Ingredients

2 pounds carrots
2 tablespoons brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
1/2 teaspoon garlic powder
2 tablespoons butter cut into small cubes
1/3 cup water

Instructions

Spray your slow cooker with nonstick cooking spray. (I used a 4 quart slow cooker.)
Peel the carrots and slice the carrots. You want them all to be about the same size, so some may need to be quartered while others will be halved.
2 pounds carrots
Place the carrots in the bottom of the slow cooker.
Sprinkle the brown sugar, granulated sugar, salt, and garlic powder over the carrots. Stir to coat.
2 tablespoons brown sugar, 1 tablespoon granulated sugar, 2 teaspoons salt, 1/2 teaspoon garlic powder
Drop the butter cubes over the top of the carrots. Pour the water around the outside, trying to avoid removing the spices from the carrots.
2 tablespoons butter, 1/3 cup water
Cover with the lid and cook on low for 6 hours, or until the carrots are fork tender.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition