Honey Butter Thyme Crockpot Glazed Carrots

Why You’ll Love This Recipe

I like how effortless this recipe is—it takes just a few minutes of prep, and then the slow cooker does all the work. The honey and butter combine into a silky glaze, and the dried thyme gives the dish a subtle herbal note that complements the sweetness perfectly. It’s the kind of side that feels special but doesn’t require any special effort. Plus, it’s kid-friendly and always disappears fast at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 pounds carrots, peeled, trimmed, and cut into 1.5-inch pieces

• 4 tablespoons honey

• 4 tablespoons butter, cubed

• 1 teaspoon dried thyme

• ½ teaspoon fine sea salt

Directions

1. Add everything to the slow cooker: I place all the ingredients—carrots, honey, butter, thyme, and salt—into a 3.5 to 4-quart slow cooker.

2. Cook on HIGH for 3 hours: I let the carrots cook until they’re perfectly tender. About 15 to 30 minutes in, once the butter has melted, I lightly shake the crockpot (without lifting the lid) to coat the carrots evenly.

3. Thicken the glaze: If I want the glaze to be a little thicker, I remove the lid and cook for another 10 to 15 minutes, giving the carrots a stir now and then with a wooden spoon.

Servings and timing

This recipe serves 6 people and takes about 3 hours and 5 minutes total to make:

• Prep time: 5 minutes

• Cook time: 3 hours (on HIGH)

If I want to stretch the cooking time, I cook on LOW for 5 to 6 hours instead.

Variations

I sometimes mix things up depending on what I have on hand or who I’m cooking for:

• Brown sugar glaze: I swap the honey for the same amount of brown sugar if I want a more caramel-like flavor.

• Baby carrots or frozen carrots: When I’m in a rush, I use baby carrots or frozen sliced carrots—no peeling or chopping needed.

• Savory twist: I add a pinch of garlic powder or fresh cracked pepper for a more savory balance.

• Double batch: If I’m cooking for a crowd, I double the ingredients and use a 5-6 quart slow cooker—the cook time stays the same.

Storage/Reheating

Once cooled, I store any leftover glazed carrots in an airtight container in the fridge for up to 4 days. To reheat, I microwave them in 30-second intervals until warmed through, or I reheat them on the stovetop over medium-low heat, adding a splash of water or butter to refresh the glaze.

FAQs

Can I use baby carrots instead of sliced carrots?

Yes, I often use baby carrots when I want to skip peeling and slicing. They work just as well in this recipe.

Can I cook these on LOW instead of HIGH?

Absolutely. When I need a longer cook time, I just set the slow cooker to LOW and let them cook for 5 to 6 hours until tender.

Is there a substitute for honey?

Yes, I’ve used brown sugar in place of honey with great results. It gives a richer, slightly deeper sweetness that’s still delicious.

What kind of butter should I use?

I prefer unsalted butter so I can control the saltiness, but if I only have salted butter, I reduce the added salt a bit.

Can I make these ahead of time?

Definitely. I sometimes make them earlier in the day and keep them warm in the crockpot on the “Keep Warm” setting until ready to serve.

Conclusion

These Honey Butter Thyme Crockpot Glazed Carrots are a no-fuss side dish that never fails to impress. With just a few simple ingredients and the magic of slow cooking, I get sweet, buttery, perfectly tender carrots every time. Whether it’s Thanksgiving dinner or just a weeknight meal, I always find myself coming back to this comforting recipe.