Slow Cooker Honey-Dijon Glazed Carrots

Doubling this recipe: A double batch is best cooked in a larger (7-quart) slow cooker. If cooking in a smaller slow cooker, stir the carrots every so often so they cook evenly. No changes are needed to the cooking time.

  • Prep time: 10 minutes
  • Slow Cooker Time time: 4 to 6 hours
  • Yield: 6 servings


  • 3 pounds carrots, peeled and cut 1/2-inch thick on a bias
  • 1 1/4 cup water
  • 2 teaspoons kosher salt, divided
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1/4 teaspoon black pepper

Special equipment:


1 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.

Glazed Carrots in the Slow Cooker add the carrots Glazed Carrots in the Crockpot add the water

2 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.

Glazed Carrots in the Slow Cooker chop the sage

3 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.

Honey Glazed Carrots Recipe serve the carrots

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Sherry

    Loved this recipe. It was easy to throw together and it provided for a unique and different taste for the traditional Thanksgiving meal. It was a fan favorite for sure. I can say I loved being able to set it and forget it while I focused on my dressing and mac and cheese.


  • Christina

    This came out exactly as described: carrots maintain a pleasant texture rather than turning to mush, and the glaze is delicious—just the perfect amount of zing from the mustard to keep a Thanksgiving meal interesting. Definitely a winner! It was super easy to toss in the crockpot when I woke up because we had done the prep the day before. Our carrots were done after four hours on low, and kept well on the “warm” setting for an hour and a half before eating.


  • Karen

    You say no changes if you double the recipe. Does that mean double the carrots, but nothing else? Or double everything and keep the cooking time the same?