Drizzle honey over baby carrots, alongside 2 simple ingredients, into slow cooker for a sweet side that disappears faster than anything else

These slow cooker Amish-style cinnamon carrots are the kind of simple, comforting side dish that reminds me of church potlucks and long Sunday dinners on the farm. Just baby carrots, a drizzle of honey, a pat of butter, and a sprinkle of cinnamon—four humble ingredients that turn into something glossy, tender, and sweet. This is the sort of recipe our Midwestern grandmothers loved: you toss everything in the slow cooker, walk away, and a few hours later you’ve got a dish that somehow disappears faster than anything else on the table.

Serve these carrots warm right out of the slow cooker, with a good spoon for scooping up the buttery honey sauce. They’re lovely alongside pot roast, baked ham, roasted chicken, or a simple meatloaf with mashed potatoes. For a lighter meal, pair them with a green salad and warm dinner rolls. They also tuck nicely into a holiday spread with turkey, stuffing, and cranberry sauce, adding a sweet, familiar flavor that even picky eaters usually go for.

Servings: 6

2 pounds baby carrots, rinsed and drained

Lightly grease the inside of a medium slow cooker with a bit of butter or nonstick spray to help prevent sticking and make cleanup easier.

Place the raw baby carrots into the bottom of the slow cooker, spreading them out into an even layer.

Drizzle the honey slowly and evenly over the carrots, just as you would if you were pouring it straight from the jar over a warm biscuit. Make sure most of the carrots get a little honey on them.

Dot the carrots with the butter pieces, scattering them over the top so they can melt down between the carrots as they cook.

Sprinkle the ground cinnamon evenly over the carrots and butter. If using, add a small pinch of salt to balance the sweetness.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the carrots are very tender when pierced with a fork.

Once the carrots are tender, gently stir them in the slow cooker to coat everything well in the honey-butter-cinnamon sauce. Taste and adjust with a bit more honey or cinnamon if you like.

Serve the carrots warm straight from the slow cooker, spooning some of the sweet sauce over each serving.

If you prefer a slightly less sweet dish, use 1/4 cup honey instead of 1/3 cup, or add a bit more butter and a tiny pinch of salt to round out the flavor. For a touch of old-fashioned Amish-style spice, you can add a small pinch of nutmeg or allspice along with the cinnamon. To make this dairy-free, swap the butter for a neutral-tasting dairy-free butter or refined coconut oil, keeping in mind that coconut oil may lend a faint coconut aroma. For a glossier finish, uncover the slow cooker during the last 15–20 minutes of cooking to let some steam escape and thicken the sauce slightly. If using larger carrots instead of baby carrots, peel them and cut into evenly sized sticks or coins so they cook at the same rate. Food safety tips: Always start with clean hands and utensils, and rinse the carrots under cool running water before adding them to the slow cooker. Do not leave the finished carrots sitting on the “warm” setting for more than 2–3 hours; refrigerate leftovers promptly in a shallow container and use within 3–4 days, reheating until steaming hot before serving.