- 2 lbs whole carrots, peeled and cut into 2-inch sticks (or baby carrots for ease)
- ¼ cup (½ stick) unsalted butter, cubed
- 3 tbsp honey (pure, not “honey-flavored syrup”)
- 1 tbsp brown sugar (optional, for extra depth)
- ¼ tsp ground cinnamon (optional but lovely)
- Pinch of salt
🥕 Carrot tip: Use whole carrots for the best texture—they hold up better than pre-cut. But baby carrots work in a pinch!
Step-by-Step Instructions
1. Prep the Carrots
Peel and cut carrots into even 2-inch sticks (about ½-inch thick).
💡 Uniform size = even cooking!
2. Layer in the Slow Cooker
Place carrots in a 4–6 quart slow cooker.
Dot with butter, then drizzle with honey and brown sugar (if using).
Sprinkle with cinnamon and salt.
🌟 Don’t stir! Let the butter and honey sink down naturally.
3. Cook Low and Slow
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until carrots are fork-tender but not mushy.
⏱️ Don’t overcook—they should hold their shape.
4. Glaze & Serve
Once done, gently toss the carrots in the glossy pan juices to coat.
For extra shine, uncover and cook on HIGH for 10–15 minutes to reduce the glaze (optional but lovely).
Serve warm, straight from the slow cooker.
Tips for Carrot Perfection
- Use real butter—margarine won’t give the same rich flavor.
- Don’t skip the salt—it balances the sweetness.
- Make it ahead: Cook, cool, and refrigerate for up to 2 days. Reheat gently on the stove or in the slow cooker.
- Double the glaze if you love extra sauciness (it’s amazing over mashed potatoes too!).
- Add herbs: Stir in fresh parsley or thyme before serving for freshness.
Serving Suggestions That Shine
- Classic holiday plate: Alongside roast turkey, ham, or pot roast
- Weeknight comfort: With meatloaf and mashed potatoes
- Brunch side: Next to scrambled eggs and bacon
- Potluck star: Transport in the slow cooker—keep on “warm” setting
Delicious Variations
- Maple Glazed: Swap honey for pure maple syrup
- Orange-Honey: Add 1 tbsp orange zest + 2 tbsp orange juice
- Spiced Carrots: Add a pinch of nutmeg or ginger with the cinnamon
- Savory Twist: Skip the honey—use 1 tbsp Dijon mustard + 1 tsp thyme
- Vegan: Use coconut oil or plant-based butter + agave nectar
Frequently Asked Questions (FAQs)
Q: Can I use frozen carrots?
A: Not recommended—they turn mushy. Stick to fresh.
Q: Why are my carrots still hard?
A: Likely cut too thick or cooked on too low a setting. Stick to ½-inch sticks and LOW 4–5 hrs.
Q: Can I add other veggies?
A: Yes! Add parsnips or sweet potatoes—but add them halfway through to prevent overcooking.
Q: Can I make this in the oven?
A: Yes! Toss carrots with ingredients, roast at 375°F for 35–40 minutes, stirring once.
Final Thoughts: Simplicity, Sweetened
Slow Cooker Amish Honey Glazed Carrots aren’t just a side dish—they’re a celebration of patience, simplicity, and the quiet joy of homemade food. With their buttery glaze, tender bite, and gentle sweetness, they’re the kind of recipe that brings people together, one forkful at a time.
So peel those carrots, drizzle that honey, and let your slow cooker work its magic. One taste, and you’ll understand why some of the best meals come from just five humble ingredients.
Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you go maple? Add orange zest? Share your carrot triumph in the comments below—or tag me on social. And if you know someone drowning in boiled veggie boredom, send them this recipe. You’ll be their new kitchen hero! 🥕✨💛
