Slow Cooker Carrots with Garlic and Balsamic
With just five ingredients and two simple steps, these Slow Cooker Carrots are a seriously easy side dish recipe for tonight (plus they’re infused with garlic and balsamic…helllooo flavor-town).
I’m the worst at side dishes in that…I always forget to make them. If I get my act together enough to make us a decent main course, chances are pretty high that I will completely neglect to consider a side dish until we’re sitting down for dinner and I realize our plates are 90% chickpeas. The struggle is real.
So I’ve been focusing lately on coming up with some ultra-easy side dish recipes for the forgetful like me. And today, that means these Slow Cooker Carrots!
How to make these Crockpot Carrots
This recipe has all of five ingredients and two steps. You throw everything in the slow cooker in the morning before you start your day. Turn it on and let it soften the carrots to tender perfection. When you’re home in the evening, you’ll have slightly caramelized, garlic-infused, balsamic carrots! This is what side dish dreams are made of, guys.
For less mess, I highly recomend using these slow cooker liners which basically eliminate all the dishes!
Slow Cooker Carrots
With just five ingredients and two simple steps, these Slow Cooker Carrots are a seriously easy side dish recipe for tonight (plus they’re infused with garlic and balsamic…helllooo flavor-town).
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RatePrep: 5 mins
Cook: 4 hrs
Total: 4 hrs 5 mins
Servings: 4 servings
Calories: 112kcal
INGREDIENTS
- 1 to 1.5 lbs carrots 450 to 680 g, washed
- 4 to 6 cloves garlic minced
- 2 Tbsp olive oil 30 mL
- 1 Tbsp balsamic vinegar 15 mL
- ¼ tsp each salt and pepper
INSTRUCTIONS
- 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).
NUTRITION
Serving: 1serving | Calories: 112kcal | Carbohydrates: 12.2g | Protein: 1.1g | Fat: 7g | Saturated Fat: 1g | Sodium: 226mg | Potassium: 377mg | Fiber: 2.9g | Sugar: 5.6g | Calcium: 30mg | Iron: 0.4mg
This post contains affiliate links, which means if you make a purchase after clicking a link, I may earn a small commission (at no extra cost to you). This recipe first appeared over on Amanda’s Cookin’, where I’m a contributor. Thanks so much for dropping by and for making easy recipes like these Slow Cooker Carrots possible!
Published: 04.19.18 Updated: 04.30.19
Hi, I’m Sarah!
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This looks delicious! Could baby carrots be used? If so, does anything else need to change?
Hi Crystal! I haven’t tried it but I think baby carrots would work just as well 😀 The time probably won’t change all that much unless they’re pretty skinny, then I would probably shave off an hour. Would love to hear how it turns out for ya!
I am going to try these on the weekend. From the pic, it looks as though the carrots might burn in the bottom of the slow cooker? The ‘after ‘ pic at the top of the page shows that bottom and sides of the slow cooker are quite browned..???
Sorry for the delay, Margaret! The balsamic and garlic can get a little crispy in spots, but it’s a flavor I really like with the earthy carrots! I usually just soak the pan in soapy water overnight and it cleans just fine (otherwise use a slow cooker liner, another favorite of mine!)