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Slow Cooker Lemon Thyme Butter Carrots

Slow cooker lemon thyme butter carrots cook until fork-tender, then get tossed with fresh lemon zest, juice, and thyme. The butter coats the carrot rounds for a bright, savory side dish with very little hands-on work.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 1/2-inch-thick rounds
  • 2 tbsp water
  • 4 tbsp unsalted butter cut into small pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp lemon zest finely grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh thyme leaves chopped

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Toss the carrots with the water, butter, salt, and pepper in a 4-quart slow cooker.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the carrots are easily pierced with a fork.
  3. Stir in the lemon zest, lemon juice, and thyme until the carrots are evenly coated.

Notes

For the brightest lemon flavor, stir in the zest, juice, and thyme after cooking. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a dairy-free option, use plant-based butter.