If you’re looking for a comforting, subtly sweet side that practically melts in your mouth, then you’ve got to try this Slow Cooker Maple Glazed Carrots Recipe. I absolutely love how the slow cooker amplifies the natural sweetness of the carrots while that rich maple glaze makes every bite feel like a little celebration. Whether you’re prepping for a holiday feast or just want an easy veggie side to pop in the crockpot, this recipe is a total winner—you’ll find yourself coming back to it again and again.

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Why You’ll Love This Recipe

Effortless Cooking: Just toss everything in the slow cooker and let it work its magic, freeing up your time for other things.
Perfectly Tender Carrots: Slow cooking ensures your carrots come out tender and infused with maple goodness every time.

Balanced Sweetness: The combo of brown sugar and maple syrup creates a beautifully rich glaze without being too overpowering.
Versatile Side Dish: Works for holiday dinners, weeknight meals, and even potlucks—your family and guests will love it.

The image shows a slow cooker filled with cooked baby carrots. The carrots are bright orange, shiny, and smooth, packed close together in one layer, filling the pot almost to the top. The slow cooker is black inside with a stainless steel outer body, placed on a white marbled surface. In the blurred background, household items like kitchen utensils and a plant can be seen. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Maple Glazed Carrots, Maple Glazed Carrots, Easy Carrot Side Dish, Healthy Vegetable Side, Holiday Carrot Recipes

Ingredients You’ll Need

These ingredients come together to create that luscious glaze and the perfect tender carrot texture. When I first tried this recipe, I found that using baby carrots made the process even easier with no peeling or slicing needed.

Flat lay of fresh whole baby carrots with vibrant orange color, a small white bowl filled with deep golden maple syrup, a small white bowl holding packed light brown sugar, neat cubes of pale yellow butter, a small white bowl of fine white salt, a small white bowl of warm brown ground cinnamon, a small white bowl of finely ground black pepper, and a few sprigs of fresh green thyme arranged elegantly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Maple Glazed Carrots, Maple Glazed Carrots, Easy Carrot Side Dish, Healthy Vegetable Side, Holiday Carrot Recipes

Baby carrots: I often opt for these because they save time, but whole carrots peeled and sliced work just as well.
Brown sugar: Packed brown sugar adds depth and a slight molasses flavor that pairs beautifully with maple syrup.
Maple syrup: Real maple syrup is key for authentic flavor; avoid maple-flavored syrups for best results.

Butter: Cubed butter melts across the carrots for richness and helps thicken the glaze.
Salt: Enhances all the sweetness and balances the flavors.
Ground cinnamon: Just a touch adds warming spice without overpowering.
Pepper: A subtle kick that contrasts nicely with the sweet glaze.

Fresh thyme (optional): Garnishing with thyme adds a fresh herbal note, perfect for holidays or special dinners.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Slow Cooker Maple Glazed Carrots Recipe is—you can tweak it to suit your family’s taste or make it work with what you have on hand. I often adjust the spice or swap out garnishes depending on the season.

Add ginger or nutmeg: When I added a pinch of ground ginger once, it gave the glaze a lovely warm spice that my family really enjoyed.

Use honey instead of maple syrup: This swap works well if you want a slightly different sweetness, though I recommend sticking with maple syrup for the classic flavor.
Throw in fresh herbs: Rosemary or thyme can be stirred in before cooking or added as garnish; I especially like thyme for its fresh, bright touch.
Make it vegan: Swap butter with coconut oil or a plant-based margarine and you’re good to go.

How to Make Slow Cooker Maple Glazed Carrots Recipe

Step 1: Prep and Layer Your Carrots

Start by adding your carrots to a 5 or 6-quart slow cooker. I usually pick baby carrots—they’re convenient, but if you’re using whole carrots, just peel and slice them into evenly sized pieces for uniform cooking. This step sets you up for perfectly tender carrots every time.

Step 2: Mix in the Flavorings

Sprinkle the brown sugar, salt, cinnamon, and pepper over the carrots right in the slow cooker, then stir to coat them evenly. Pour in the maple syrup and give everything another good toss—you want each carrot to get that sweet, spicy glaze coating before you add the butter.

Step 3: Butter and Cook Low and Slow

Cut your butter into small cubes or pats and evenly distribute them on top of the carrots. Cover the slow cooker and cook on high for 3 hours or low for 5 to 6 hours until the carrots are fork-tender. If you can, give the carrots a gentle stir once or twice to redistribute the glaze—this really helps develop a consistently luscious coating.

Step 4: Thicken Your Maple Glaze

When the carrots are tender, you have two options to thicken that maple glaze. You can remove the slow cooker lid and crank the heat to high for the last 30 minutes—this lets the liquid reduce naturally. Or, if you prefer, transfer the carrots to a bowl to keep warm, then pour the cooking liquid into a saucepan and simmer it over medium-high heat, whisking until it thickens (about 5 minutes). Either way works great—I’ve done both and find the stovetop method gives you more control if you’re pressed for time.

Step 5: Garnish and Serve Warm

For a pretty final touch, garnish with fresh thyme if you like. Not only does thyme add a lovely aromatic note, but it also makes this simple side look stunning on the dinner table.

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Pro Tips for Making Slow Cooker Maple Glazed Carrots Recipe

Choose Your Carrots Wisely: Baby carrots save prep time, but fresh whole carrots peeled and cut to similar sizes cook evenly and taste just as great.

Stir Midway: I discovered this trick when I noticed uneven glazing—just one or two gentle stirs during cooking helps coat all the carrots in that maple sweetness.
Butter Distribution: Cut your butter small so it melts evenly without clumping—this makes the glaze silky and smooth.
Don’t Skip the Reduction Step: Thickening the glaze either in the slow cooker or on the stove makes all the difference in presentation and flavor intensity.

How to Serve Slow Cooker Maple Glazed Carrots Recipe

A white pedestal dish filled with a large pile of shiny, cooked baby carrots in bright orange color is placed at the center of a dining table. Behind it, a tray holds a sliced roasted meat with a browned crust, green beans, and small round potatoes on the side. The table is covered with a white tablecloth over a white marbled surface and set with white plates with a blue and gold rim on top of burgundy textured chargers. There are clear glass goblets and silver cutlery neatly arranged around the plates. Blurred yellow flowers in a vase and small pumpkins decorate the background. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Maple Glazed Carrots, Maple Glazed Carrots, Easy Carrot Side Dish, Healthy Vegetable Side, Holiday Carrot Recipes

Garnishes

I’m a big fan of fresh thyme sprinkled right before serving—it brings brightness and an herbal note that pairs beautifully with the sweetness. Sometimes I add a sprinkle of chopped fresh parsley for color, especially if thyme isn’t on hand.

Side Dishes

This side pairs beautifully with roasted meats like turkey or pork loin, but I also love serving it alongside a simple baked chicken breast and some creamy mashed potatoes. When I throw a holiday dinner, these carrots are always on the table—my family goes crazy for them!

Creative Ways to Present

For a special touch, I sometimes arrange the glazed carrots in a pretty serving dish with sprigs of fresh thyme woven between. At holiday dinners, I like to garnish with pomegranate seeds for a pop of color and a little extra festive flair—trust me, everyone’s eyes light up!

Make Ahead and Storage

Storing Leftovers

Leftover maple glazed carrots keep wonderfully in an airtight container in the fridge for up to 4 days. I always refrigerate them as soon as they cool, and I’ve found the flavors deepen overnight, making for an even tastier next-day side.

Freezing

If you want to freeze leftovers, pop the carrots (with as much glaze as possible) into a freezer-safe container or bag. They’ll keep for up to 3 months. When I freeze mine, I find it’s best to slightly undercook the carrots so they hold up better after reheating.

Reheating

To reheat, I thaw frozen carrots overnight in the fridge, then warm gently in a skillet over low heat or microwave covered to avoid drying out. Adding a splash of water or a small dab of butter when reheating helps bring back that silky glaze texture.

FAQs

Can I use regular carrots instead of baby carrots in the Slow Cooker Maple Glazed Carrots Recipe?

Absolutely! Just peel and slice regular carrots into similar-sized pieces to ensure they cook evenly. The slow cooker works well with either option, though baby carrots save time since you don’t need to peel or slice.
How do I avoid the carrots becoming mushy in the slow cooker?

Cooking time is key—stick to the recommended 3 hours on high or 5-6 on low, and try to check tenderness near the end. Also, stirring just once or twice helps monitor texture. Slightly undercooking is better than overdoing since they continue to soften as they cool.
Can I make this Slow Cooker Maple Glazed Carrots Recipe vegan?

Yes! Simply substitute the butter with a vegan alternative like coconut oil or plant-based margarine. Maple syrup and brown sugar are typically vegan-friendly, making it easy to keep this recipe fully plant-based.

Do I need to stir the carrots during cooking?

While not absolutely required, giving the carrots a gentle stir once or twice while cooking ensures the glaze coats them evenly, which improves flavor and appearance. I always do this when I remember, and it makes a noticeable difference.
How do I thicken the glaze without using the slow cooker?

After cooking, transfer the liquid to a saucepan and simmer over medium-high heat, whisking until the glaze thickens—this usually takes about 5 minutes and is a great way to control consistency and avoid overcooking the carrots.

Final Thoughts

I can’t tell you how many times this Slow Cooker Maple Glazed Carrots Recipe has saved me during busy weeks or special holiday dinners. It’s so simple, forgiving, and delicious that even when life gets hectic, I know I can serve up something that feels both indulgent and homey. Give it a try—you’ll be amazed how a few humble ingredients combined with the slow cooker can make such a memorable side dish. Your family will thank you, and hey, maybe you’ll sneak a few carrots straight off the pot when no one’s looking!

Slow Cooker Maple Glazed Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 65 reviews

Author: Hannah
Prep Time: 10 minutes
Cook Time: 3 hours (high) or 5-6 hours (low)

Total Time: 3 hours 10 minutes (high) or 6 hours 10 minutes (low)
Yield: 6 servings 1x
Category: Side Dish
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Slow Cooker Maple Glazed Carrots are a sweet and tender side dish perfect for any meal. Baby carrots are cooked slowly in a flavorful mixture of maple syrup, brown sugar, butter, and warming spices, resulting in perfectly glazed, fork-tender carrots with a rich autumnal flavor. This effortless slow cooker recipe lets the natural sweetness of the carrots shine while creating a luscious maple glaze that clings to each piece. Garnish with fresh thyme for a lovely herbal touch.

Ingredients

Scale

Carrots

2 pounds baby carrots (or 1 1/2 pounds whole carrots, peeled and sliced)

Glaze

1/4 cup packed brown sugar
1/4 cup maple syrup
1/3 cup butter, cubed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon pepper

Garnish (Optional)

Fresh thyme

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Instructions

Prepare the carrots: Add the baby carrots to a 5 or 6-quart slow cooker. If using whole carrots, peel and slice them beforehand.
Mix the glaze ingredients: In the slow cooker, sprinkle the brown sugar, salt, ground cinnamon, and pepper evenly over the carrots. Stir gently to combine and coat the carrots with the dry ingredients.
Add maple syrup: Pour the maple syrup over the carrots and mix well to ensure all the carrots are evenly coated with the sweet glaze.

Top with butter: Cut the butter into small cubes or pats and distribute them evenly over the surface of the carrots.
Slow cook the carrots: Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the carrots become fork-tender. Stir the carrots one to two times during cooking if possible to redistribute the glaze.
Thicken the glaze: To achieve a thicker glaze, either remove the lid during the final 30 minutes of cooking and increase the heat to high, allowing the liquid to reduce, or transfer the cooked carrots to a bowl and keep warm. Pour the cooking liquid into a saucepan and simmer it over medium-high heat, whisking for about 5 minutes until the glaze thickens.

Garnish and serve: Once the glaze has thickened, return the carrots to the slow cooker or serve them immediately. Garnish with fresh thyme if desired and enjoy warm.

Notes

Use baby carrots for convenience or peel and slice whole carrots for a more rustic feel.
Stir the carrots during cooking if possible to ensure even cooking and glaze distribution.

For a thicker glaze, removing the lid during the last 30 minutes helps evaporate extra liquid.
The glaze can also be thickened separately on the stovetop to avoid overcooking the carrots.
Fresh thyme adds a lovely herbal note but is optional.

This dish pairs wonderfully with roasted meats, poultry, or as part of a holiday meal.

Nutrition

Serving Size: 1/6th of recipe (approximately 4-5 oz)
Calories: 130 kcal
Sugar: 16 g
Sodium: 300 mg
Fat: 6.5 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 1 g
Cholesterol: 15 mg