Slow-Cooker Citrus Carrots

Total Time

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


12 servings

Updated: 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
Slow-Cooker Citrus Carrots Recipe photo by Taste of Home


  • 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


  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.
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.

Nutrition Facts

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