Slow-Cooker Citrus Carrots


  • 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


  • 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.
  • 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.

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.

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

12 servings

These carrots are yummy and so simple. The recipe is from my mom, who tweaked it a bit to suit her tastes. You can make this dish a day in advance and refrigerate until needed. Then just reheat it in the slow cooker right before the party. —Julie Puderbaugh, Berwick, PA

What do you think?

23456 points
Upvote Downvote

Written by tasteofhome


Leave a Reply





Florentine Ciabatta

Slow-Cooked Vegetables with Cheese Sauce