Tuesday, November 8, 2022

Slow Cooker Apricot Glazed Carrots


Here's a side dish recipe that is so easy you won't believe it. It takes literally 5 minutes to prep in your slow cooker (as far in advance as you'd like), and then all you have to do is turn it on. It doesn't get easier than that! This qualifies as one of the easiest most delicious Thanksgiving recipes I've ever tried, and believe me when I tell you that's saying something!! Oh, and one other thing, if you think you don't like carrots, give this one a try. It just might change your mind! 

2 lbs baby carrots
1 medium onion, sliced
1/2 cup water
1/4 tsp salt
1/3 cup honey
1/3 cup apricot preserves
2 tbs chopped fresh parsley

In a 4-5 quart slow cooker, place carrots, onion, and water. Sprinkle with salt. Cover. Cook on low for 8-10 hours or on high for 4-5 hours. Discard any liquid in cooker. Toss carrots with honey and preserves. Turn to high. Cover. Cook for addition 10-15 minutes. Garnish with fresh parsley on top. Serve. 

Whenever I buy bags of baby carrots, I find that some are thinner than others. Choose the ones that are thicker. They'll do much better in this recipe. Don't want baby carrots, use regular carrots! Just peel them and cut them into bite sized pieces. 
Not a fan of apricots? Use any favorite fruit jam. I looked for hints from The Betty Crocker Kitchens, since thats where I found this recipe.. they said that "peach, plum, pineapple or another flavor preserves will lend these carrots a subtly different yet equally delicious fruit flavor." I couldn't have said it better!
Oh, btw, the original recipe did not include the half cup of water. I was worried that it would be too dry, so I added the water. Since we drain it anyway, it just made sense to me! 

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