Prepare a slow cooker with nonstick cooking spray.
In the slow cooker, mix together the carrots, onions, garlic, salt, marjoram, and pepper.
Dot the top with butter and drizzle with honey.
Cover the slow cooker and cook on low for 5 hours or until the carrots are tender.
Stir in the peas and cook for an additional 30 minutes.
How do I store leftovers?Luckily this dish makes great leftovers. Transfer them to an airtight container and store them in the refrigerator for up to 4 days. They can also be frozen for up to 6 weeks (in a freezer bag or container).What can I use instead of butter?Butter is the best choice for flavor, though you can add vegetable broth, water, or olive oil instead of butter.Can I use frozen carrots?Although you can use frozen carrots in this recipe, it's better to use fresh carrots as they taste much better. Frozen carrots can become spongey after cooking.