Easy Slow Cooker Carrots
These Easy Slow Cooker Carrots use just a few ingredients for a tasty side dish that pairs well with almost any main course. My husband is actually the one who started making these, because he loves cooked carrots, and now we make them almost every week! These carrots are subtly sweet and salty, with a bit of pepper and garlic for a delicious and versatile blend of flavors. I love pairing these with a meaty main dish like chicken, steak, or burgers, and you can actually see these plated in the photos for my Louisiana Meatloaf with Cajun Gravy. Not only are these Easy Slow Cooker Carrots simple and delicious, but each serving is just 75 calories or 2 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Recipe Notes
- Spices: I use just a few simple flavors (brown sugar, salt, pepper, garlic powder, and paprika) to make these carrots tasty and easy to pair with a variety of main courses. I also usually sprinkle on some parsley at the end. You can absolutely add additional herbs and seasonings to taste! Rosemary or thyme would be nice.
- Quantity: You can absolutely double this recipe, and since Mr. Bites likes to eat a giant pile of cooked carrots, we often do just that! I haven’t found that it takes any longer to cook in our slow cooker, but you may want to check and see if it needs a bit more time in yours.
- Timing: All slow cookers are a bit different, so I try to provide a range for cook time. With my carrots sliced into ½” thick rounds, mine were cooked to our liking at about 1 ½ hours on high, and 2 ½ hours on low.
- Carrots: I used a 2 lb bag of carrots for this recipe. I weighed them again once they were peeled and sliced and they were 1 lb 13 oz going into the slow cooker. After cooking, the whole batch was about 1 lb 10 oz and about 4 ¼ cups. Do you need to know all this? Probably not, but in case you have a bunch of already peeled and trimmed carrots or just love numbers, I thought I’d share. I used the peeled weight for the carrots when calculating the nutrition information.
- Baby Carrots: I haven’t tried this recipe with baby carrots yet (I just prefer the taste of full-size carrots), but I’m guessing it would work just fine. I am planning to try it soon and will update with the results!
More Tasty, Lightened-Up Side Dishes
Looking for more tasty, lightened up side dish recipes? Check out my Garlic Parmesan Roasted Cauliflower, Broccoli Salad, Mediterranean Couscous Salad, Apple Coleslaw, Broccoli Cheddar Twice Baked Potatoes, Stovetop Green Beans with Almonds, Creamy Corn with Bacon and Jalapenos, Garlic Herb Mushrooms, Easy Salsa Rice, Roasted Fingerling Potatoes, Easy Garlic Knots, and many more in the Side Dishes section of my recipe index!
Easy Slow Cooker Carrots
Ingredients
- 2 lbs raw carrots
- 2 tablespoons salted butter, melted
- 1 tablespoon packed brown sugar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Optional: dried or fresh chopped parsley to garnish
Instructions
- Peel the carrots and slice them into ½” thick rounds (I cut mine on the diagonal). Discard the ends and peels.
- Transfer the sliced carrots into your slow cooker. Pour the melted butter over the carrots and sprinkle the brown sugar, salt, black pepper, garlic powder, and paprika on top. Use a rubber spatula or cooking spoon to stir it all together until the carrots are coated.
- Place the lid on your slow cooker and cook on high for 1 ½ - 2 hours OR on low for 2 ½ - 3 hours until the carrots are softened and cooked to your preference. Optional: sprinkle with parsley before serving.
Notes
75 calories, 12 g carbs, 6 g sugar, 3 g fat, 2 g saturated fat, 1 g protein, 3 g fiber, 96 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus per (3.25 ounce) serving:
2 (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information)
Looks delicious! This is one recipe I can’t wait to try. My family used to make this when I was young, and you’re right, it’s great with pasta! Thank you!
I made these for Easter and they were a hit! Easy and delicious. We had a big crowd so I doubled the recipe and everyone loved them! Thank you for sharing!
Did you also double the time?
Great recipe,I like them better than roasted carrots.
So easy and taste amazing
I’m glad you liked the recipe! Slow cooker carrots are indeed delicious and easy to make.
They look so delicious! Thanks for your recipe! I will try!
How delicious it looks! I will try it now! Thank you for your recipes!
I’m looking for the update using baby carrots….
I tried this for an early Thanksgiving pot luck dinner. Excellent, and not labor intensive.
Here is a twist we added (as our carrots were cut thick, and a bit al dente:
1. Heat up a bigger non-stick skillet with just a little butter.
2. Use a slotted spoon to remove carrots from crock pot into hot skillet.
3. Keep crock pot on high (or turn to high) with lid off, to reduce liquid.
4. Let carrots get slightly browned.
5. Pour in liquid from crock pot. Keep stirring with spatula till carrots have a good thick glaze.
6. Remove, sprinkle with parsley, and serve