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Slow-Cooker Citrus Carrots

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Total Time
Prep: 10 min. Cook: 4-1/4 hours

By Taste Of Home Editorial Team

Recipe by Julie Puderbaugh, Berwick, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 23, 2023

These carrots are yummy and so simple to make. The recipe is from my mom, who tweaked it a bit to suit her taste. You can make this dish a day in advance and refrigerate it until needed. Then just reheat it before serving! —Julie Puderbaugh, Berwick, Pennsylvania

In a 6-qt. electric pressure cooker, combine the first 5 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure. Press cancel. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.
Test Kitchen Approved

Slow-Cooker Citrus Carrots

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Yield: 12 servings
Prep: 10 min
Cook: 4 hours 15 min
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Ingredients

  • 12 cups frozen sliced carrots (about 48 ounces), thawed
  • 1-3/4 cups orange juice
  • 1/2 cup sugar
  • 3 tablespoons butter, cubed
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • Minced fresh parsley, optional
Text Ingredients

Directions

  1. In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender.
  2. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. Garnish with fresh parsley if desired.

Nutrition Facts

3/4 cup: 136 calories, 4g fat (2g saturated fat), 8mg cholesterol, 208mg sodium, 25g carbohydrate (18g sugars, 5g fiber), 1g protein.
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