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Home / Recipes / Side Dishes / Crockpot Glazed Carrots

Honey Butter Thyme Crockpot Glazed Carrots

3 hrs 5 mins
| 41 Comments |
4.56 from 208 votes
Jump to Recipe 11/23/20 | Updated: 11/23/20 | by Nora
Crockpot Glazed Carrots Pin 3

Honey Butter Thyme Crockpot Glazed Carrots are an easy and delicious side dish, perfect for holidays and special dinners. Sweet, buttery and perfectly tender, these keep your oven free and practically make themselves!

white bowl with glazed carrots on bright surface

I love using my slow cooker for holiday meals – it makes dinner prep so easy! These Honey Butter Thyme Crockpot Glazed Carrots are one of my favorite side dishes for Thanksgiving, Christmas, Easter… And even on busy weeknights, I appreciate the ease of whipping up a side dish that doesn’t give me too much work.

Whenever I need something simple and delicious, this recipe is incredibly quick to prep, and the carrots come out so buttery, sweet and tender. They don’t take all day to cook, but if you’re short on time you may want to try my quick orange glazed carrots instead.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for crockpot glazed carrots with text labels
Ingredients for Crockpot Glazed Carrots: Carrots, honey, butter, dried thyme and salt.

Ingredient notes

  • Carrots: I just use regular old carrots and peel/slice them. You can absolutely use frozen sliced carrots, or baby carrots instead.
  • Honey: You can use the same amount of brown sugar in place of the honey, if you prefer.
  • Butter: The butter is absolutely delicious, but if you’re fundamentally opposed to it, you can use your favorite heat-safe oil instead. Just a word of warning: Oils with a strong flavor will change the way this recipe tastes.

How to make Crockpot Glazed Carrots

This recipe really couldn’t be easier: You add all of the ingredients (1) to a small slow cooker (mine is 3 quart).

Put the lid on (2), set on HIGH and leave to heat until the butter is melted. Hold the lid in place and gently shake the crock to coat all carrots (3). Then leave to cook on HIGH until the carrots are tender (4).

collage to show how to make crockpot glazed carrots

For a thicker glaze, I remove the lid and leave the carrots to cook uncovered on HIGH for another 15 minutes. Then they’re ready to serve!

overhead view of white crockpot with glazed carrots

Recipe tips

  • Melting the butter: There’s no need to melt the butter before adding it to the crockpot. After a while, I just hold down the lid lightly and give everything a shake – easy and way less hassle, plus one less dish to wash.
  • Slow cooker size: Use a smaller crockpot – mine is just 3 quart. That way the carrots get a really nice glaze. In a large crockpot, you’ll want to make a double batch or you’ll risk a lot of burning.
  • Thicker glaze: Make the glaze even glazier by removing the lid for the last 10 minutes of cooking. Stir a few times with a wooden spoon to make sure all the carrots are coated.
  • Cooking on LOW: If you need them to cook for longer, cook them on LOW for 5-6 hours instead of cooking them on HIGH.
  • Double batch: To feed a crowd, you can double the recipe. Use a 5-6 quart slow cooker instead, the cooking time doesn’t change.
close up photo of carrots in slow cooker

This is such a great recipe to go with a holiday dinner spread. We love this alongside a simple Crockpot Cranberry Turkey Breast for a smaller celebration, or with a juicy Pineapple Crockpot Ham when we are a crowd.

But like I said, it’s also great as a quick and hands-off weeknight side dish. Perfect with Instant Pot Sour Cream Pork Chops or a hearty Bacon Wrapped, Cheese Stuffed Meatloaf!

close up photo of glazed carrots

More easy holiday sides

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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
white bowl with glazed carrots on bright surface
Save Recipe Saved!

Honey Butter Thyme Crockpot Glazed Carrots

Honey Butter Thyme Crockpot Glazed Carrots are an easy and delicious side dish, perfect for holiday dinners. Sweet, buttery and perfectly tender!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.56 from 208 votes
Print Add Review

Recipe details

Prep 5 mins
Cook 3 hrs
Total 3 hrs 5 mins
Servings 6 servings
Difficulty Easy

Equipment

  • 3-4 quart slow cooker

Ingredients
 

  • 1.5 pounds carrots peeled, trimmed and cut into 1.5 inch pieces
  • 4 tablespoons honey
  • 4 tablespoons butter cubed
  • 1 teaspoon dried thyme
  • ½ teaspoon fine sea salt

Instructions
 

  • Place all ingredients in a 3.5 – 4 quart slow cooker.
  • Cook on HIGH for 3 hours, or until the carrots are tender. Lightly shake the crockpot WITHOUT removing the lid as soon as the butter has melted (about 15-30 minutes into cooking), to make sure the carrots are all coated.
  • To thicken the glaze, remove the lid and cook for another 10-15 minutes, stirring with a wooden spoon from time to time.
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Notes

Ingredient Notes:

Carrots: I just use regular old carrots and peel/slice them. You can absolutely use frozen sliced carrots, or baby carrots instead.
Honey: You can use the same amount of brown sugar in place of the honey, if you prefer.
Butter: The butter is absolutely delicious, but if you’re fundamentally opposed to it, you can use your favorite heat-safe oil instead. Just a word of warning: Oils with a strong flavor will change the way this recipe tastes.

Cooking Tips:

Slow cooker size: Use a smaller crockpot – mine is just 3.5 quart. That way the carrots get a really nice glaze. In a large crockpot, you’ll want to make a double batch or you’ll risk a lot of burning.
Cooking on LOW: If you need them to cook for longer, cook them on LOW for 5-6 hours instead of cooking them on HIGH.
Double batch: To feed a crowd, you can double the recipe. Use a 5-6 quart slow cooker instead, the cooking time doesn’t change.

Nutrition

Serving: 1servingCalories: 156.43kcalCarbohydrates: 22.51gProtein: 1.19gFat: 7.85gSaturated Fat: 4.84gCholesterol: 20.07mgSodium: 145.54mgPotassium: 370.15mgFiber: 3.24gSugar: 16.88gVitamin A: 19177.54IUVitamin C: 6.69mgCalcium: 42.81mgIron: 0.6mg
Nutrition is an estimate.

More recipe information

Course: Side Dish
Cuisine: Traditional

I originally published this recipe in 2018. I updated it with fresh photos and a video on 11/23/2020. The recipe has stayed the same!

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Stephanie says

    April 17, 2022 at 6:38 pm

    I am making this right now but I fear burning. I did double the recipe but my crock is 8qt. If you happen to see this, do you have advice? 🙃

    Reply
    • Nora says

      April 21, 2022 at 4:45 pm

      Stephanie, I’m sorry for my late reply! For next time, I suggest GENTLY shaking the crock from time to time (without opening the lid) to avoid carrots getting stuck/burning.

      Reply
  2. Val says

    January 18, 2022 at 3:01 pm

    Do you put liquid in this recipe, I’m afraid the carrots will burn and dry out

    Reply
    • Nora says

      February 05, 2022 at 2:36 pm

      Val, I promise the carrots do not turn out dry. The crockpot locks in all of the juices.

      Reply
  3. Cheryl says

    August 30, 2021 at 9:00 pm

    I have a recipe similar to this but I use maple syrup instead of honey and parsley instead of thyme. My family always requests it when we get together. I will try your recipe as well. It sounds great!

    Reply
    • Nora says

      September 25, 2021 at 5:34 pm

      Cheryl, I will definitely try yours, too – love the sound of it!

      Reply
  4. Elizabeth Farley says

    April 26, 2021 at 12:20 am

    5 stars
    Crockpot on for the 4th time since discovering this recipe. My husband asks for this at least once a week. I only cook for 2 hours though because we like carrots with a crunch.

    Reply
    • Nora says

      April 26, 2021 at 6:33 pm

      Oh I love that, Elizabeth! I’m so glad you’re enjoying the carrots so much.

      Reply
  5. Dusty says

    December 26, 2020 at 10:04 pm

    5 stars
    These were a perfect side for the your Shepherd’s pie recipe we made for Christmas. So tasty and a great “set it and forget it” dish! Yum!!

    Reply
  6. Lauren says

    November 23, 2020 at 12:53 am

    Hi Nora,
    I am going to try making this for thanksgiving! I am going to be bringing them with me in the car for a 45 minute drive. Would you suggest cooking them at my house in the crockpot and then bringing them in the car (in the crockpot) and just putting on “warm” when we arrive? I don’t want them to get too mushy! Let me know what you would suggest!

    Reply
    • Nora says

      November 23, 2020 at 10:32 am

      Lauren, I have honestly never tried to make these ahead. And I really don’t want to ruin your Thanksgiving side dish 🙈 I would think they should be fine if you’re not keeping them on “warm” for more than an hour once you arrive. But no guarantees – worst case, mash them and claim you always meant to bring mashed carrots, haha! Have a wonderful holiday!

      Reply
  7. Lindsey Swope says

    September 08, 2020 at 5:08 pm

    5 stars
    My family loves this recipe, Nora! Thank you for sharing!! Each time I make it, I wonder though- Do you recommend using unsalted or salted butter? Thank you!

    Reply
    • Nora says

      September 16, 2020 at 10:29 am

      Lindsey, I always use unsalted butter! And I’m glad you’re enjoying the recipe 🙂

      Reply
      • Lindsey Swope says

        September 21, 2020 at 4:39 pm

        Thank you, Nora! I appreciate the info!

        Reply
  8. anna says

    May 24, 2020 at 12:02 am

    Delicious!!! It wasn’t until I was almost done eating them that I realized I had pulled fresh rosemary from my garden instead of thyme. OOPS! So, I can say they’re great with rosemary and next time I will try them with thyme. Quick and easy to make. Thanks for sharing the recipe!

    Reply
    • Nora says

      May 25, 2020 at 12:47 pm

      That has definitely happened to me before with the herbs, ha! I’m so glad the carrots came out well for you, Anna!

      Reply
  9. anna says

    May 23, 2020 at 9:03 pm

    In the crockpot now. I used fresh thyme from our garden. It all smells so good. Thanks!

    Reply
  10. Jastina says

    May 17, 2020 at 2:15 am

    Hi can i use ghee instead of butter?

    Reply
    • Nora Rusev says

      May 18, 2020 at 8:51 pm

      Yes, absolutely, Jastina!

      Reply
  11. Cynthia Elliott Welch says

    December 21, 2019 at 2:49 pm

    My daughter ask me to make this for our Christmas dinner today, I cannot wait to try it, it’s right up my alley. I will come back later and tell you the comments I get❤m gonna need to make a double batch, so I hope it turns out right. I will absolutely give you the credit Nora. Thank you for the recipe. Let your light shine❤

    Reply
    • Nora Rusev says

      December 21, 2019 at 7:15 pm

      Cynthia, I hope you’ll enjoy the carrots! I’m making them too for our family Christmas, and I’m going to have to triple the recipe. They work out well as a larger batch as long as you use a 5-6 quart crockpot 🙂

      Reply
  12. Courtney says

    December 12, 2019 at 3:58 am

    I am not a fan of thyme, suggestion on other spices I could use?

    Reply
    • Nora Rusev says

      December 12, 2019 at 9:57 am

      Courtney, I think they are delicious with many spices! If you like a little bit of zing, you could try some ginger and orange zest. To stick with the herb flavors, parsley would be a great option here (either dried added while cooking, or fresh added after cooking). If you like them, dill and tarragon are two herbs I often see paired with carrots, too. One that helps!

      Reply
  13. Jillian says

    November 13, 2019 at 6:02 pm

    Hi! Suggestions on making these stovetop/in the oven?

    Reply
    • Nora says

      November 13, 2019 at 8:09 pm

      Absolutely! On the stove, I recommend simmering the sliced carrots in a pot of water for 8-10 minutes, or until just tender. Then drain them and put them back in the pot with the remaining ingredients. Bring to a simmer and cook for 4-5 minutes or until the glaze has formed. Hope this helps!

      Reply
      • Jillian says

        November 15, 2019 at 12:48 am

        Thank you! Can’t wait for Turkey Day!

        Reply
  14. Amanda says

    November 13, 2019 at 6:02 pm

    If I double the recipe, should I add more time for cooking?

    Reply
    • Nora says

      November 13, 2019 at 8:06 pm

      I don’t think adding more time is necessary, but you’ll definitely want to use a bigger crockpot. I recommend 6-8 quarts. Hope that helps!

      Reply
  15. Shaina says

    November 10, 2019 at 9:44 pm

    How many servings does this recipe yield ?

    Reply
    • Nora says

      November 10, 2019 at 11:34 pm

      Hi Shaina, it yields about 6 servings. Hope that helps!

      Reply
  16. G says

    November 10, 2019 at 3:25 pm

    To save time, how bout frozen carrots?

    Reply
    • Nora says

      November 10, 2019 at 4:19 pm

      So here I’m going to quickly add a disclaimer: Use frozen foods at your own risk in the crock pot. That being said, I have successfully cooked frozen carrots in the crock before. Check them after the regular cooking time, mine were done in the same time, but it will depend on the exact thickness of your carrots! Hope that helps.

      Reply
  17. Kelsey says

    November 03, 2019 at 3:11 pm

    Hi these look so tasty!!! Can you make using baby carrots?!

    Reply
    • Nora says

      November 03, 2019 at 6:18 pm

      Yes absolutely, Kelsey!

      Reply
  18. Shannon says

    April 21, 2019 at 2:45 pm

    Hi can I cook these on low for 5 or six hours?

    Reply
    • Nora says

      April 21, 2019 at 2:57 pm

      Hi Shannon, yes! I would suggest cooking them for 6 hours on low.

      Reply
  19. Kay says

    April 20, 2019 at 5:17 pm

    Sounds so yummy AND easy!
    If I use a 2lb bag of carrots would an 8 quart crock work? Or would this still be to big?
    I also have a 5qt. Would that be ok if I stick with the 1.5 lbs?
    Thanks!

    Reply
    • Nora says

      April 20, 2019 at 9:43 pm

      Hi Kay, 5qt should definitely work for the 1.5lbs! I do think the 8 quart would be too large for 2lbs, but if there’s enough space left in the 5qt with the 1.5lbs you could try doing the 2lbs in there. Does that even make any sense? 🙈

      Reply
      • Kay says

        April 21, 2019 at 5:20 am

        Yes! I’ll give it a go. Thanks!

        Reply
        • Kay says

          April 22, 2019 at 4:45 am

          These worked out great! I ended up being so busy that I passed this task onto my husband. It was easy enough that he was able to make this dish and even get the credit for. 😁 everyone really liked them! Thank you for the recipe and the help!

          Reply
          • Nora says

            April 22, 2019 at 2:12 pm

            I’m so happy to hear this, Kay! Glad the carrots turned out so well, and I hope you had a wonderful Easter weekend.

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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