These slow cooker glazed carrots are a super easy side dish that’s perfect for a casual dinner or a holiday gathering!

Sweet and savory brown sugar glazed carrots are coated in butter and sugar and cooked to tender perfection. Your whole family will love these slow cooker carrots!

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Slow Cooker Glazed Carrots in a baking dish.

One thing you’ll always find in my fridge is a bag of carrots. They’re cheap, healthy, they last for weeks, and they’re my go to when I need an easy veggie side. These slow cooker glazed carrots are the perfect side dish for a busy weeknight or for Thanksgiving dinner. Glazed carrots is a classic dish that never goes out of style and making it in the crock pot is just so easy. It also frees up oven space if you’re preparing a big holiday meal!

A crock pot of slow cooker carrots with a serving spoon in it.

How to make glazed carrots

These slow cooker carrots are made with sliced carrots, brown sugar, butter and some spices. That’s it!! Everything goes into the slow cooker for about 3 hours and what comes out is tender carrots in the most delicious sauce. I add a little parsley at the end just for color, but you can skip that step if you like. After my carrots are cooked through, I typically like to thicken the glaze a bit, although this is also an optional step. I thicken the glaze by removing the cover of the slow cooker and cooking the carrots for another 15 minutes. This step helps to reduce and thicken the sauce which helps it cling to the carrots.

Brown Sugar Glazed Carrots in a crock pot.

For this dish, you can use full sized carrots that have been peeled and cut into rounds, or you can use a bag of baby carrots if you prefer. I think the carrot coins are prettier, so I always go that route. My kids love these glazed carrots too, this recipe is one of their favorite side dishes! These slow cooker glazed carrots will definitely be on my holiday table this year, they’re easy, cheap, beautiful and delicious. How can you go wrong with that?

More easy side dishes

5 from 54 votes

Slow Cooker Glazed Carrots

AuthorSara Welch
Slow Cooker Glazed Carrots
These slow cooker glazed carrots are a super easy side dish that's perfect for a casual dinner or a holiday gathering!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course Side Dish
Cuisine American
Serves 8


  • 2 lbs carrots peeled and sliced into 1/2 inch pieces
  • 1/4 cup butter melted
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon chopped parsley


  • Place the carrots in a slow cooker. In a small bowl, whisk together the butter, brown sugar, salt, cinnamon and nutmeg.
  • Pour the brown sugar mixture over the carrots and toss to coat.
  • Cook on HIGH for 3 hours or until carrots are tender. If you'd like to thicken the glaze, remove the cover and cook on HIGH for an additional 15 minutes. Sprinkle with parsley and serve.


Calories: 132kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 276mg | Potassium: 375mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19120IU | Vitamin C: 6.7mg | Calcium: 47mg | Iron: 0.4mg

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Recipe Rating


  1. 5 stars
    These are awesome! What an easy side dish for a holiday meal. I cut the carrots like the picture , doubled the whole recipe and kept it on low for about 6 hours. I did turn the crock pot off
    For a little bc I was worried they’d get too soft. They turned out perfectly and everyone raved!

  2. 5 stars
    Honestly these have become my family’s go-to recipe for an orange veg for all of our holidays! So easy but so tasty! I usually scale up to a 3lb bag of carrots but super yummy!

      1. I use a 4 quart slow cooker. If you can fit all the carrots into the 3.5 quart it should be fine, just make sure there’s some clearance on the top so the air can circulate.

        1. I must be missing somerhing. I have two pounds of carrots in my 3.5 quart slow cooker. It isn’t even half full. I got the impression from your earlier reply that they might not fit at all.

          1. 5 stars
            We loved the carrots. My new go-to recipe for carrots. Thanks. I’ll have to check out your other recipes.

  3. I am doubling the recipe and taking to a large gathering of RVers from all over the United States. Last year, the carrots were the first thing on the table to be gone! Thus, the double batch. Thanks for making my Thanksgiving a breeze!! It’s a great potluck option.

    1. Just let it sit, if you open the crockpot it will reduce the temperature and take a long time to come back up to the correct heat level.

    1. It doesn’t really matter here since you’re adding salt to the recipe and can adjust to taste! I typically use salted butter because that’s what I have on hand.

  4. What cook time would you suggest if I was only making ½ of the recipe (1lb of carrots) on low. Thanks!

  5. Hi
    I am tripling the recipee so would like to cook them for 5 hours. Do you think ii can cook this at home for 1 hour, travel 1.5 hour and then restart the cooking when I reach my party destination ? Any other suggestions.

    1. It would make more sense to cook them at home, then reheat them when you get to your destination!

      1. If I make night before, how long and what temp in crock would I need to set to re-heat 2 pounds? How about 4 pounds?

  6. Oh my! Thank you for this wonderful recipe that I included in our Easter dinner! My family of “foodies” loved it!’ And, it was so easy to make the night before and just put on to cook in the morning. I will be a regular on your website from now on!

    1. I’d cook on high for 4-5 hours, and make sure you’re using a larger crock pot like a 6 quart oval so that they cook evenly!

  7. 5 stars
    I normally don’t care for cooked carrots, but this sweetened them up just enough to be perfect for consumption! PLUS, it was so easy,! I cooked them while I did my nightly chores and BAM my side was already cooked for dinner tomorrow. 🙂

  8. 5 stars
    Delicious! And easy. Everyone at dinner raved about these carrots. This will be a staple side dish at our house now. Thanks for this recipe!