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Prep Time5min
Total4hr5min
Ingredients5
Servings10
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Ingredients
1
bag (32 oz) ready-to-eat baby-cut carrots
1/2
teaspoon salt
1/2
cup packed brown sugar
2
tablespoons butter, cut into small pieces
1
tablespoon chopped fresh parsley
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Instructions
Step
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place carrots; sprinkle with salt, brown sugar and butter.
Step
2
Cover; cook on High heat setting 4 to 5 hours, stirring after 2 hours, or until carrots are desired tenderness.
Step
3
Spoon carrots into serving bowl; spoon any sauce from slow cooker over carrots. Season with additional salt and pepper, if desired. Stir before serving. Sprinkle with parsley.
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Add 1 medium onion, cut into wedges, with the carrots.
Carrots can be held on Low heat setting up to 1 hour.
Keep the slow-cooker side dish favorites coming with a recipe for Simple Slow-Cooker Stuffing. You'll start to wonder if your whole Thanksgiving meal can be made in a slow cooker...and you might be right!
If you're looking to make a real carrot statement check out this recipe for Cumin-Citrus Roasted Carrots. It's an unexpected and delicious burst of flavor with every bite.
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