Slow cooker balsamic carrots require a whopping 5 ingredients and two steps to prepare. And let me tell you, the flavor is definitely there!
Why this recipe works
Slow cooker balsamic carrots are coated in a caramelized glaze that adds a pop of tangy sweetness. That glossy coating plays extra well with the natural sugars that carrots release as they cook. Now, balsamic carrots aren’t quite as sweet as typical glazed carrots, though hats off to the balsamic, it does an excellent job balancing the savory-sweet combo in my opinion.
This isn’t the kind of side dish you need to peel, soak, or precook either. All you really need to do is give your carrots a good wash and pop them into the crock with the other ingredients. We love a quick, simple side dish that shows up with a charming amount of flavor.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CARROTS – I prefer to use whole carrots when making them in the slow cooker, though this recipe will work just as well with baby carrots. There’s no need to peel whole carrots, but you certainly can if you want to. Simply give them a good rinse, scrubbing away any dirt on the surface.
GARLIC – 5 minced cloves does the trick, but you can substitute with 2 1/2 – 3 teaspoons of jarred minced garlic to save even more time prepping. It’s no surprise that fresh garlic yields the best flavor, though!
BALSAMIC – The balsamic vinegar is what makes this recipe exactly what it is. If you don’t have any on hand, you can try substituting with either red wine vinegar or apple cider vinegar with 1/2 teaspoon of honey or brown sugar.
How to Make Slow Cooker Balsamic Carrots
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add all ingredients to a slow cooker, tossing to evenly coat carrots.
- Cook on high for 4 to 6 hours, or on low for 6 to 8 hours (or until tender).
Frequently Asked Questions & Expert Tips
Yes, absolutely. You won’t really need to adjust your cook time when doubling, just be sure that your crock isn’t over 3/4 full.
Sure! Whole carrots can be substituted for baby carrots. There’s no need to adjust the cook time when doing so, but you can start checking them about an hour to 30 minutes before the cook time is up.
Store cooled leftover slow cooker carrots in an airtight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or additional balsamic. You can cover the skillet to help them warm quicker, but I would remove the lid towards the end to help the sauce thicken back up.
Serving Suggestions
I’ve made slow cooker carrots with anything from meatloaf to spatchcock chicken and baked salmon. You can catch me whipping out the crockpot for my side dishes during the holidays, too. They definitely ease the stress of making sure you get some veggies on the plate with your meal, too.
More Slow Cooker Side Recipes
- Slow Cooker Pinto Beans
- Crockpot Corn on the Cob
- Crockpot Scalloped Potatoes
- Crockpot Macaroni and Cheese
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Slow Cooker Balsamic Carrots
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1.5 pounds whole carrots washed
- 5 cloves garlic peeled and minced
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- ¼ teaspoon each salt and pepper
Things You’ll Need
Before You Begin
- I prefer to use whole carrots when making them in the slow cooker, though this recipe will work just as well with baby carrots. There’s no need to peel whole carrots, but you certainly can if you want to. Simply give them a good rinse, scrubbing away any dirt on the surface.
Instructions
- Add all ingredients to a slow cooker, tossing to evenly coat carrots.1.5 pounds whole carrots, 5 cloves garlic, 2 Tablespoons olive oil, 1 Tablespoon balsamic vinegar, ¼ teaspoon each salt and pepper
- Cook on high for 4 to 6 hours, or on low for 6 to 8 hours (or until tender).
Expert Tips & FAQs
- Store cooled leftover slow cooker carrots in an airtight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or additional balsamic. You can cover the skillet to help them warm quicker, but I would remove the lid towards the end to help the sauce thicken back up.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Susie says
so there is no other liquid you need to put into the crockpot? I just wanted to make sure. By cooking on high I don’t want the crock to break. They look delicious. Thank you
Amanda Davis says
No other liquid is needed. However, if you are going to cook on high, check them at the earliest point. I recently made them on high and grabbed the crockpot by the handles and jiggled it to move the carrots around without opening the lid.
Tricia says
Can I just buy a bag of cut carrots and thrown them in with the ingredients? Your picture shows full sized carrots.
Amanda Davis says
Of course!
Tamara Lofto says
Can this be made in an instant pot?
Amanda Davis says
We haven’t tested that yet but I’m sure you could. Herer are a couple of articles on converting recipes from slow cooker to instant pot:
https://www.thespruceeats.com/slow-cooker-to-instant-pot-recipe-conversion-4171621
Bill Smith says
Can I use Balsamic Vinaigrette in place of vinegar?
Amanda Davis says
We have not tested that with this recipe. However, should you decide to experiment we would love to hear your results!
Heather says
Do I peel the carrots or just wash them?
Amanda Formaro says
We just wash them, you CAN peel them if that’s your preference :)
Angela says
Can I double the recipe? If so, how would I adjust cook time? Thanks!
Amanda Formaro says
Yes, as long as your crockpot is not over 3/4 full. If it is, use a larger crockpot. You should not have to adjust the cooking time.