Slow Cooker Baby Carrots

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Cook up the most flavorful holiday dinner side dish with these Slow Cooker Baby Carrots. Butter, honey, and dill weed are the winning combination for this dish recipe. These crockpot glazed carrots will be amazing for your holiday meal.

Take the guesswork out of what side dishes you’d like to cool this holiday season with my roundup of Holiday Slow Cooker Side Dishes.

Long image of baby carrots in the crockpot.
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Can I cook baby carrots in a slow cooker?

In my opinion, cooking bagged carrots in the slow cooker is one of the best ways to get perfectly tender and seasoned carrots. From Thanksgiving dinner to Christmas dinner (or even weeknight dinner), this recipe will help you take regular carrots and turn them into delicious carrots your whole family will enjoy. Dump, go, and come back to delicious glazed carrots with less mess than cooking them any other way.

Recipe Ingredients

Ingredients for baby carrots on a table.
  • Baby Carrots: You can use bagged baby carrots to keep this recipe simple.
  • Water: Helps the carrots soften during the cooking process.
  • Butter: Adds both savory flavor and texture to the baby carrots.
  • Honey & Dill Weed: This adds a flavor similar to a roasted carrots recipe. I use a dill weed paste for this recipe, though you can use fresh or dried dill.

Step-by-Step Directions

Four images showing how to make baby carrots in a slow cooker.

Step One – Pour water into the slow cooker and place carrots.

Step Two – Stir the melted butter, honey, salt, and dill in a small bowl.

Step Three – Pour the butter mixture over the carrots.

Step Four – Cook on HIGH for 3.5-4 hours (or until the carrots have reached tender perfection). Stir and serve.

Side view of baby carrots.

What to serve with baby carrots

These Slow Cooker Carrots can be served by themselves or pair perfectly with any main dishes like:

Don’t forget to garnish your crock pot sweet carrots before placing them on the dinner table with toppings like fresh parsley, kosher salt, black pepper, orange zest, a dash of olive oil, and/or a sprinkle of dried thyme.

These carrots are perfect for a busy weeknight or a casual dinner!

bowl of baby carrots with parsley on top.

Recipe FAQs

Can I use regular-length raw carrots?

You sure can. Simply shave them and slice them into thirds or fourths (depending on how the carrots are). You can also try keeping the full length.

Can I use maple syrup as a honey substitute?

Yes. It should be fine as a 1:1 ratio (meaning you can add 1/4 of syrup).

Do I have to use salted butter in these slow cooker glazed carrots?

No, you can use unsalted butter if you prefer that instead.

How do I make this recipe a bit sweeter?

To make the cooked carrots a bit sweeter, try adding brown sugar. Start by adding a tablespoon or so to the butter mixture (making it a brown sugar mixture) and adding more to taste (depending on how sweet you want them).

Can I use frozen carrots?

If you use frozen carrots, it’s best to let them defrost to keep the cooking time about the same. The texture will be a little different than if you were to use fresh raw carrots.

What size crock pot do I need?

You don’t need a large crockpot for these carrots. A 4-quart or larger will do just fine.

Overhead shot of baby carrots in bowl.

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Baby carrots in slow cooker with butter and parsely.

Slow Cooker Baby Carrots Recipe

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 10
Baby carrots made in the slow cooker with ease! A wonderful side dish for for any family meal.


  • 3 lbs. baby carrots
  • ¼ cup water
  • ¼ cup honey
  • ½ cup salted butter, melted
  • ½ tsp. salt
  • 1 tsp. dill paste, Or 1 tablespoon of chopped fresh dill, or 2 tsp. dried dill.
  • fresh or dried parsley for garnish, optional


  • Add the water to the bottom of the slow cooker.
  • Add the carrots.
  • In a small bowl mix the melted butter, honey, salt and dill.
  • Pour the honey butter sauce over the carrots. Stir.
  • Cook on high for 3.5 – 4 hours or until tender.
  • Stir and serve! Sprinkle with fresh or dried parsley for garnish if desired (optional).

Sarah’s Notes

  • You can use whole carrots. Peel them, leave them whole or cute them into quarters. Or slice them into large chunks.
  • If you use frozen carrots, it’s best to let them defrost to keep the cooking time about the same. The texture will be a little different than if you were to use fresh raw carrots.
  • You can use maple syrup instead of honey if desired.


Calories: 155kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 296mg | Potassium: 330mg | Fiber: 4g | Sugar: 13g | Vitamin A: 19050IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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