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Tender baby carrots are coated in a sweet and savory glaze, then "roasted" in the crockpot!  Free up your oven with this EASY side dish that's perfect for the holidays! | #carrots #sidedish #holidaysidedish #holidayrecipe #slowcookercarrots #crockpotcarrots
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4.93 from 13 votes

Slow Cooker Roasted Carrots

The most tender and delicious roasted carrots, made in the slow cooker!
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings


  • 2 lbs whole baby carrots, washed, peeled and all but 1 inch of carrot tops removed
  • 1/3 cup apricot or peach preserves
  • 6 Tbsp butter, melted
  • 2 Tbsp honey
  • 1-2 Tbsp light brown sugar, packed
  • 1 tsp balsamic vinegar
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp dried thyme leaves
  • 1/4 tsp ground mustard
  • 1/4 - 1/2 tsp black pepper
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 Tbsp water


  • In a small mixing bowl, combine preserves, butter, honey, brown sugar, balsamic vinegar, garlic powder, salt, dried thyme, ground mustard, and black pepper.  
  • Separately, combine cornstarch and water, then whisk or stir that mixture into the sauce.
  • Place carrots in 3 - 6 quart slow cooker, and pour sauce over them.  Stir gently to combine.  Cover with lid and cook on LOW for 6-7 hours, or until tender.


  • Place cooked carrots on a foil-lined rimmed baking sheet and broil on HIGH for a minute or two, until slightly caramelized.  Brush with leftover glaze from the slow cooker and serve.


  • Reduce the preserves amount down to 1/4 cup
  • Reduce the butter down to 1 Tbsp and add 1 1/2 Tbsp olive oil
  • Omit the water and cornstarch completely
Preheat oven to 375 F degrees.  Line a roasting pan with foil.  Toss carrots with sauce (using adjustments above), and roast for 30-40 minutes, stirring about halfway through.  Broil on high for 1-2 minutes to caramelize even more.  Carrots are done when a fork can pierce them easily.