• 2 - 32 oz. pkg. baby carrots
  • 1 c. brown sugar
  • 1 c. orange juice
  • 1/4 c. butter
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 T cornstarch
  • 1/4 c. water

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  1. Combine ingredients except for cornstarch and water in the slow cooker.
  2. Cover. Cook on Low for 3 1/2-4 hours.
  3. Transfer carrots to a bowl.
  4. Transfer juices to a saucepan. Heat to a boil. Mix cornstarch and water in a bowl until blended and smooth. Stir into saucepan. Boil for one minute.
  5. Pour over the carrots and serve.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

 

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