Slow Cooker Carrots Food

SLOW-COOKED CARROTS

Steps:

• Fold a 10" square piece of parchment paper in half, then into quarters.
• With the openings at the top and right sides, fold the bottom right corner to the top left corner.
• Make another smaller narrow triangle by folding the right side over the left.
• Cut off 1/4 inch at the bottom (narrow portion) to create a hole. Cut the top off at around 4 inches from the hole (for a 10" skillet).
• Bring the water, butter, thyme and salt to a simmer in a 10-inch skillet over high heat. Remove from heat and place the carrots in the pan in a single layer, alternating ends for a better fit. Place the parchment paper over the carrots, then cover the pan with a lid or a sheet pan and let stand for 20 minutes .
• Remove lid from the skillet (leaving parchment in place) and bring to a simmer over high heat. Reduce heat and simmer until there is almost no liquid remaining, which should take about 45 minutes. Remove and discard the parchment lid and continue to cook on high heat until a glaze forms from the remaining liquid, just a few minutes longer.
• Season to taste and garnish with fresh herbs.

SLOW COOKER HONEY GLAZED CARROTS RECIPE

Steps:

• Pour the baby carrots into a slow cooker. Cut butter into small cubes and scatter around the slow cooker. Drizzle honey on top of carrots. Place lid on top and cook on high for 3 hours. Once the carrots are done cooking sprinkle the dill on top, mix well and drizzle with additional honey before serving. Enjoy immediately or place slow cooker on "warm" setting until ready to serve.

SLOW-COOKER BROWN-SUGARED BABY CARROTS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place carrots; sprinkle with salt, brown sugar and butter.
• Cover; cook on High heat setting 4 to 5 hours, stirring after 2 hours, or until carrots are desired tenderness.
• Spoon carrots into serving bowl; spoon any sauce from slow cooker over carrots. Season with additional salt and pepper, if desired. Stir before serving. Sprinkle with parsley.

SLOW COOKER CINNAMON SUGAR GLAZED CARROTS

Steps:

• Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover.
• Cook on HIGH 3 to 4 hours or until tender.
• Meanwhile, mix brown sugar, cinnamon, ginger and salt in small bowl until well blended. Toss cooked carrots with brown sugar mixture in slow cooker just before serving.

SLOW COOKER CARROT & GINGER SOUP

Steps:

• Prepare the carrots and potatoes by peeling and chopping into 4-6 cm sized pieces
• Peel and dice the onion
• Add these vegetables to the slow cooker
• Finally add the garlic, ginger, salt, pepper and chicken broth or stock.
• Stir to combine
• Place lid on the slow cooker and cook on LOW for 6-7 hours, until the carrots are tender
• Feel free to mix gently once or twice during cooking time, quickly then replace the lid.
• Turn off the slow cooker and blend the hot ingredients with a stick blender until smooth
• If you are serving straight away add the cream, if just serving a small portion add a dash of cream to the portion you are serving only.
• Refrigerate or freeze the remaining soup until you wish to reheat it
• Once reheated add a dash of cream or milk to taste
• Enjoy!

SLOW COOKER ROASTED CARROTS

Steps:

• In a small mixing bowl, combine preserves, butter, honey, brown sugar, balsamic vinegar, garlic powder, salt, dried thyme, ground mustard, and black pepper.
• Separately, combine cornstarch and water, then whisk or stir that mixture into the sauce.
• Place carrots in 3 - 6 quart slow cooker, and pour sauce over them. Stir gently to combine. Cover with lid and cook on LOW for 6-7 hours, or until tender.

SLOW COOKER GLAZED CARROTS

Steps:

• Prepare and add the carrots to the slow cooker.
• In a medium bowl, whisk together the melted butter with the rest of the ingredients.
• Pour the sauce mixture on top of the carrots and toss to combine.
• Cook on HIGH for 3 hours or until carrots are tender.
• To thicken the glaze, remove uncovered on HIGH for an additional 20-25 minutes. Or mix 1 tablespoon of cornstarch with 3 tablespoons of water and add to the mixture, cook on HIGH for an additional 15 minutes.
• Sprinkle with parsley and serve.

SLOW COOKER CARROT BREAD

Steps:

• In a bowl, combine flours, baking powder, cinnamon, cloves and salt.
• In a second bowl, beat together sugars, canola oil, egg and yogurt. Add to flour mixture, stirring just until combined. Fold in carrots and nuts.
• Spoon batter into prepared pan. Cover tightly with foil and secure with a string or elastic band. Place pan in slow cooker stoneware and pour in enough boiling water to come 1 inch up the sides of the dish. Cover and cook on high for 4 hours or low for a bit longer - until a tester inserted in the center of the loaf comes out clean. Unmold and serve warm or let cool.

CROCKPOT CARROTS

Steps:

• Peel the carrots and slice into 1 1/2-inch chunks. Set aside.
• In a small saucepan or a microwave-safe bowl, melt the butter. Pour into the bottom of a 4-quart or larger slow cooker. Add the honey, orange zest, and salt, then stir to combine. Add the carrots and stir to coat.
• Cover the slow cooker and cook on low for 4-6 hours or high for 2-3 hours until tender, stirring once halfway through. Serve warm, garnished with parsley.

CRANBERRY APPLE SLOW COOKER CARROTS RECIPE

Steps:

• Soften butter in a medium-sized saucepan over medium-low heat.
• When butter is melted, add maple syrup and sugar, stirring until the sugar has completely dissolved and there are no clumps. Remove the saucepan from the heat and add cranberries, apple, and carrots, toss to coat completely.
• Transfer all ingredients to the slow cooker and cook on low for 3 hours.*

SLOW COOKER GLAZED CARROTS

Steps:

• Add baby carrots in a crockpot (6 quart or larger).
• Pour melted butter.
• Add salt, pepper, ginger, cinnamon powder, brown sugar and mix until combined.
• Cover and cook on Low heat for 5-6 hours or on High heat for 3-4 hours until carrots are tender.
• Mix everything halfway through.
• Garnish with additional brown sugar and nuts. Enjoy!

SLOW COOKER HONEY GLAZED CARROTS

Steps:

• Spray slow cooker insert.
• Add carrots to slow cooker. Top with bits of butter, cinnamon, ginger and salt.
• Drizzle honey over carrots. Cook on high for 4-5 hours.
• Stir to coat and serve. If the glaze is too thin, remove the slow cooker lid and cook on high until it thickens a bit.

SLOW COOKER CINNAMON CARROTS

Steps:

• Put carrots in 3 to 4 quart slow cooker sprayed with vetable cooking spray.
• Ina large bowl, combine brown sugar, honey, orange juice, butter, and cinnamon, and mix well.
• Pour overcarrots and mix so that sugar-cinnamon mixture coats carrots.
• Cover and cook on low for 31/2 to 4 hours and stir throughly each hour during cooking time.
• About 15-20 minutes before serving transfer carrots with a slotted spoon to serving dish and cover to keep warm.
• Pour liquid from cooker into a saucepan, then boil for several minutes until liquid is reduced in half.
• Spoon over carrots in serving dish.

SLOW COOKER CARROTS

Steps:

• Peel and slice the carrots into 4-5 pieces. Place into the slow cooker
• Melt the butter in a small sauce pan over medium heat. You can brown the butter if desired. Then stir in the sugar and salt and cook an additional minute.Pour the butter over the carrots and stir until well coated. Cover with slow cooker with the lid and cook on high for 3 hours, or until tender.
• Turn the slow cooker to warm until ready to serve. Salt and pepper to taste. Add fresh parsley for garnish if desired.

SLOW COOKER GLAZED CARROTS

Steps:

• Place the carrots in a slow cooker. In a small bowl, whisk together the butter, brown sugar, salt, cinnamon and nutmeg.
• Pour the brown sugar mixture over the carrots and toss to coat.
• Cook on HIGH for 3 hours or until carrots are tender. If you'd like to thicken the glaze, remove the cover and cook on HIGH for an additional 15 minutes. Sprinkle with parsley and serve.

SLOW COOKER BROWN BUTTER CARROTS

Steps:

• Peel and slice the carrots. I tend to like the thicker chunks of carrot, so don't go too crazy, just roughly chopped is fine. Set side.
• In a small saucepan add the butter. Turn the heat to medium or just above medium. Stir occasionally until the butter starts to foam and ultimately turns brown. There will be silty brown "bits" that have separated from the yellow liquid. Immediately transfer the mixture to your slow cooker.
• Add the salt, sugar, bay leaves, and vanilla and stir. Add the carrots and stir to coat.
• Cook on high for about 3 hours or until tender.
• Sprinkle with chopped parsley or sage.
• The glaze is really great drizzled over mashed potatoes too...just sayin.

SLOW COOKER CARROTS

Steps:

• Prep: Add all ingredients to a slow cooker, tossing to evenly coat carrots.
• Cook: Cook on high for 4 to 6 hours, or on low for 6 to 8 hours (or until tender). It's useful to use slow cooker liners for this recipe to prevent carrots from sticking to your slow cooker.

SLOW COOKER HONEY-DIJON GLAZED CARROTS

Steps:

• Slow cook the carrots: Place the carrots into your slow cooker. Add the water and 1 teaspoon of kosher salt. Cover and cook the carrots on low for 4 to 6 hours, or until tender when pierced with a fork. Drain the water from the carrots and return them to the slow cooker.
• Add the glaze: In a separate bowl, whisk together the remaining salt, butter, honey, Dijon mustard, sage, and black pepper until they are blended well. Pour the honey-Dijon mustard glaze over the carrots. Toss the carrots in the glaze to coat evenly. Season with more salt and pepper to taste.
• Serve: Reduce the slow cooker's temperature to warm. The carrots are now ready to serve, or you can cover them and hold on warm anywhere from 1 to 2 hours.

SLOW-COOKER CITRUS CARROTS

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. Garnish with fresh parsley, if desired.

SLOW COOKER CHICKEN DRUMSTICKS WITH POTATOES AND CARROTS

Steps:

• Clean and pat the drumsticks dry with a paper towel. Place them a bowl. Add oil (2 tbsp), salt, pepper, garlic, onion, oregano, thyme and rub the seasoning on the drumsticks. Place the chicken in the slow cooker. Place the cut potatoes, carrots on top of the chicken. Drizzle 2 tbsp olive oil on top of the potatoes and carrots.
• Cover with a lid and slow cook on low for 5-6 hours or 2-3 hours on high.
• Transfer the drumsticks to a plate (cover with foil) and set aside until ready to eat. Season potatoes, carrots with salt & pepper to taste.

SLOW COOKER GLAZED CARROTS RECIPE

Steps:

• Add all the ingredients into the slow cooker and stir.
• Cook on low for 6 hours.
• Serve & Enjoy.

CROCKPOT CARROTS

Steps:

• Spray slow cooker with non stick spray. Add carrots topped with brown sugar and salt. Put pats of butter on top of all of that.
• Cover with lid and cook on high for 4-5 hours stirring halfway through the cook time.

SLOW COOKER CHINESE CARROTS

Steps:

• Place the baby carrots, orange juice concentrate, tamari sauce, garlic, ginger, orange zest, toasted sesame oil, and honey into a slow cooker, and mix well. Set the cooker to Low, cover, and cook for 8 hours. Turn setting to High, and cook for 30 minutes.

SLOW COOKER CANDIED CARROTS

Steps:

• Place the carrots in the slow cooker.
• Sprinkle the brown sugar, cinnamon, nutmeg. and salt.
• Pour in the water and stir.
• Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
• Serve and enjoy!

SLOW-COOKED WHOLE CARROTS (COOK'S ILLUSTRATED)

Steps:

• Cut a 12 inch circle from the parchment paper. Cut a small circle in the center Choose carrots that measure 3/4 to 1 1/4 in across the thickest end.
• Bring water, butter and salt to a simmer in a 12-inch skillet over high heat.
• Remove from heat, add carrots in a single layer, and place parchment round on top of the carrots. Cover skillet with lid and let stand for 20 minutes.
• Remove lid from skillet, leaving the parchment round in place, and bring to a simmer over high heat.
• Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round.
• Increase heat to medium-high, and continue to cook caarrots, shaking pan frequently, until they are lightly glazed and no water remains in skillet, 2 to 4 minutes longer. Transfer to platter and serve.

HONEY BUTTER PEAS & CARROTS (SLOW COOKER)

Steps:

• Carrots and onion prepped. (I went the fancy route and cut each slice into shapes with a cutter, certainly not required.)
• To your slow cooker, add the onion, water, honey, garlic, salt, marjoram, and white pepper, then stir together.
• Add the carrots and cubed butter. Stir to combine. Cover and set to Low setting and cook for 3 hours. (I cubed the butter first, by the time I added it, 10 minutes later, it was very soft, no problem however.)
• Check the carrots for tenderness at 3 hours and if tender or very near tender, stir in the drained peas.
• Cover and cook for 30 minutes more. If the carrots are not tender, allow to cook for another hour, then add the peas.
• Serve as a side dish with any meal, enjoy.