Slow Cooker Maple & Brown Sugar Glazed Carrot. You know that moment when you look at your dinner plate and think, this needs a little color and a touch of sweetness? That is where these cozy crockpot carrots come in. They cook while you focus on the main dish, they taste like comfort on a busy night, and they always get a second scoop. My family calls them candy carrots, but they are balanced enough for everyday dinners. If you want a no-stress, crowd-pleasing side, you are in the right place.
How to Make Slow Cooker Glazed Carrots
This is the version I make most often when I want something simple and guaranteed to shine. The carrots get tender, the maple and brown sugar melt into a glossy glaze, and a little butter ties it all together. You can toss everything in before work and come home to a side dish that tastes like you fussed. It is also easy to double for holidays or potlucks.
Ingredients
- 2 pounds carrots, peeled and cut into 1-inch chunks or use baby carrots
- 3 tablespoons unsalted butter, cut into pieces
- 1/3 cup pure maple syrup
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt, plus more to taste
- Black pepper to taste
- Optional: pinch of nutmeg or cayenne for a little warmth
Step-by-Step Directions
- Prep the carrots: If using whole carrots, peel and slice into even chunks so they cook at the same speed.
- Layer the flavors: Add carrots to the slow cooker. Top with butter, maple syrup, brown sugar, vanilla, cinnamon, salt, and pepper.
- Cook low and slow: Cover and cook on Low for 4 to 5 hours or on High for 2 to 2.5 hours, until fork-tender.
- Finish the glaze: Stir gently so every piece gets coated. Taste and adjust salt or sweetness. If you want the glaze thicker, see the tips below.
- Serve: Spoon into a warm bowl and add a tiny sprinkle of cinnamon or flaky sea salt on top.
These Delicious Slow Cooker Maple & Brown Sugar Glazed Carrots are fantastic next to roast chicken, salmon, meatloaf, or a holiday ham. If you love easy sides, peek at my favorites in the slow cooker collection here for more cozy ideas.
I brought these to our Sunday potluck and not a single carrot was left. Even my picky niece asked for the recipe. That maple glaze is magic without being too sweet.
By the way, if you are planning a full comfort spread, creamy potatoes are a perfect match. Try these slow cooker mashed potatoes and you will have a stress-free dinner that tastes like you cooked all day.
Substitutions and Swaps
Life happens. Here is how to make it work with what you have on hand while keeping that cozy, glazed flavor intact.
Sweeteners to Try
- Use honey instead of maple syrup. Start with 1/4 cup and add more if needed.
- Swap dark brown sugar for light. It adds a deeper molasses note.
- Reduce sugar for less sweet carrots. Try 2 tablespoons brown sugar and 1/4 cup syrup for a lighter glaze.
Seasoning Switch-Ups
- Warm spices: Replace cinnamon with pumpkin pie spice or a mix of cinnamon and nutmeg.
- Fresh twist: Stir in 1 teaspoon orange zest at the end for a bright finish.
- Savory touch: Add 1 teaspoon Dijon and a small pinch of smoked paprika to balance sweetness.
Carrots: Baby carrots are convenient and turn out tender. If using fresh whole carrots, slice evenly. Rainbow carrots look beautiful for a dinner party. Butter: You can use ghee or dairy-free butter if needed. Salt: Do not skip it. A little salt makes the sweetness pop and keeps things balanced.
Want to explore more set-it-and-forget-it favorites for your table? A classic side like slow cooker creamed corn pairs so well with these carrots on poultry night.
Making a Thicker Glaze
Sometimes you want that shiny, cling-to-the-carrot coating. You can thicken the sauce right in the crock.
Simple Slurry Method
In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Once the carrots are tender, stir the slurry into the slow cooker, cover, and cook on High for 10 to 15 minutes until the glaze thickens. Stir again and serve.
Reduce and Shine
If you do not keep cornstarch on hand, try the lid-off method. Turn the slow cooker to High and cook uncovered for 20 to 30 minutes. Steam escapes and the glaze reduces. Keep an eye on it and stir a couple of times so the sugars do not stick to the edges.
Flavor balance note: If the glaze ever goes too sweet, a tiny splash of apple cider vinegar or lemon juice will pull it back into balance. That trick works for other recipes with sweet glazes too, like this slow cooker pork shoulder with brown sugar balsamic glaze. The acidity rounds the sweetness and adds depth.
Make Ahead Tips
These Delicious Slow Cooker Maple & Brown Sugar Glazed Carrots are made for prepping ahead, especially during holidays or busy weeks.
Prep and Storage
Prep the carrots and measure your glaze ingredients the night before. In the morning, dump and go. If you are hosting, you can cook the carrots a few hours early, switch to Warm, and they will hold beautifully for 1 to 2 hours. Leftovers keep in the fridge for 4 days in a sealed container.
Reheating Without Drying Out
Warm gently in a saucepan over low heat with a splash of water or broth, about 5 to 8 minutes. Or microwave in short bursts, stirring between each. If the glaze tightens up in the fridge, it will loosen again once heated.
Freezer tip: Cooked glazed carrots freeze best if you undercook them slightly so they do not turn mushy when reheated. Freeze flat in a zip-top bag for up to 2 months, then reheat in a covered skillet.
Holiday bonus: Make a double batch the day before, cool, and store. Reheat in the slow cooker on Low with a tablespoon of water. Stir and serve. That is one less task on the big day and more time for family.
More Crockpot Side Dishes
If you are building a full slow cooker menu, you are my kind of cook. Pair these Delicious Slow Cooker Maple & Brown Sugar Glazed Carrots with a creamy side and something savory to round out the plate. Those buttery potatoes I mentioned earlier are great, and if you want a little sweet finish without turning on the oven, try a warm fruit dessert.
Here is a cozy combo that always wins:
Serve the carrots with slow cooker mashed potatoes and a simple roast or chicken. For dessert, this comforting slow cooker berry crumble is a weekend favorite. And if you are browsing for your next easy dinner, pop into the full slow cooker recipe library for more gems. Once you get into a rhythm with these low-effort dishes, weeknights feel lighter.
Common Questions
Can I use frozen carrots? Yes, but thaw and pat dry so extra water does not thin the glaze. Cook time may be slightly shorter.
Do I have to peel the carrots? Not always. If your carrots are fresh and clean, scrubbing is fine. Peeling gives a softer texture and look though.
How do I keep them from getting mushy? Cut carrots evenly and check early. Aim for just-tender. If using baby carrots, pick a brand that holds shape well.
Can I double the recipe? Definitely. Use a larger slow cooker and add 30 to 60 minutes. Stir halfway so everything cooks evenly.
What protein pairs best? Roast chicken, ham, pork tenderloin, and meatloaf are all great. The maple-brown sugar glaze plays nicely with smoky or savory mains.
Sweet, Simple, and Ready When You Are
If you are craving a side dish that feels special without extra work, these Delicious Slow Cooker Maple & Brown Sugar Glazed Carrots deliver every time. The glaze is glossy and balanced, the carrots stay tender, and the whole thing is hands-off. I learned a few tricks from other cooks too. If you want another take, check out the solid guide at Slow Cooker Maple & Brown Sugar Glazed Carrots – Dash for Dinner and this simple spin on Crockpot Carrots with Maple Glaze. Make these once, and I think they will become a regular. I hope your table gets a pop of color and a little happy silence while everyone digs in.
Slow Cooker Maple & Brown Sugar Glazed Carrots
Ingredients
Main Ingredients
- 2 pounds carrots, peeled and cut into 1-inch chunks or use baby carrots
- 3 tablespoons unsalted butter, cut into pieces
- 1/3 cup pure maple syrup
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt, plus more to taste
- Black pepper to taste
- Optional: pinch of nutmeg or cayenne for a little warmth
Instructions
Preparation
- If using whole carrots, peel and slice into even chunks so they cook at the same speed.
- Add carrots to the slow cooker. Top with butter, maple syrup, brown sugar, vanilla, cinnamon, salt, and pepper.
Cooking
- Cover and cook on Low for 4 to 5 hours or on High for 2 to 2.5 hours, until fork-tender.
- Stir gently so every piece gets coated. Taste and adjust salt or sweetness.
Serving
- Spoon into a warm bowl and add a tiny sprinkle of cinnamon or flaky sea salt on top.
