My Crockpot Buttered Baby Carrots might be the easiest side dish ever! No peeling or chopping required! Just add baby carrots, butter, and brown sugar to the crockpot and cook until tender and coated in a sweet, buttery glaze. Perfect for family dinners and Thanksgiving!
Crockpot Buttered Baby Carrots (The Easiest Side Dish Ever!)
Okay, this might actually be the easiest side dish I’ve ever made. Seriously! These Crockpot Buttered Baby Carrots require NO peeling, NO chopping, and barely any prep work. That’s exactly why we’re using baby carrots here! Just add everything to the crockpot and let it do its thing. A few hours later, you’ve got soft, tender carrots covered in the most delicious buttery brown sugar glaze. SO GOOD.
And can we talk about that buttery sauce for a second? It’s just butter, brown sugar, and a little salt, but it makes these carrots taste amazing. They’re sweet, buttery, and so tender that even the simplest dinner feels a little more special. Plus, there’s no standing over the stove stirring a pot of carrots. We love that!
We actually had these for dinner last night with my Cream of Mushroom Crockpot Chicken and No Peel Mashed Potatoes, and let me tell you, that was a GOOD dinner. These carrots are perfect for busy weeknights, Sunday dinners, or Thanksgiving when you need one less thing taking up space on the stove. Easy, delicious, and everyone gets their vegetables. That’s a win in my book!
Tips for the Best Crockpot Buttered Baby Carrots
- Use baby carrots. No peeling or chopping needed! Just open the bag, give them a rinse, and they’re ready for the crockpot.
- Don’t overcook them. You want the carrots fork-tender but not mushy. Mine took 3 hours on HIGH.
- Want a thicker glaze? Pour the cooking liquid into a small saucepan and simmer for a few minutes until it thickens, then pour it back over the carrots.
- Give them a good stir. Before serving, toss the carrots in that buttery brown sugar sauce so every bite is coated.
Make My Crockpot Baby Carrots
Rinse your baby carrots and throw them in your crockpot.
And it must have been my lucky day because there was a witch hat shaped carrot in my bag!
Add in cubed butter.
And some brown sugar.
And give them a stir!
Close the lid and cook on HIGH or LOW depending on your schedule.
Once the carrots are fork tender, they’re ready to be devoured. Ours took 3 hours on HIGH.
Serve and enjoy. They seriously are the easiest side dish!
How to Store and Reheat Crockpot Buttered Baby Carrots
Refrigerator: Allow leftover carrots to cool before transferring to an airtight container. Store in the refrigerator for up to 4 days. Make sure to save that delicious buttery brown sugar sauce too!
Reheat: Warm carrots in a saucepan over medium-low heat, stirring occasionally until heated through. You can also microwave them in short intervals, stirring between each one. Spoon that buttery sauce over the carrots before serving. So good!
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Crockpot Buttered Baby Carrots
PrintIngredients
- 2 pounds baby carrots washed
- 4 tablespoons butter cut into pieces
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 cup water
Instructions
- Add baby carrots to the crockpot.
- Add butter, brown sugar, salt and water. Stir gently to combine.
- Cover and cook until carrots are fork-tender:– HIGH: 2–3 hours– LOW: 4–5 hoursMine took 3 hours on high.
- Stir carrots gently to coat them in the buttery sauce.
- Serve warm, spooning the buttery sauce over the top. Enjoy!
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