Ingredients Jump to Instructions ↓

  1. 2 pounds carrots -

  2. 1/4 cup butter, melted -

  3. 1/2 cup brown sugar -

  4. 1 can (8 oz.) crushed pineapple, do not drain -

  5. 1/2 cup shredded coconut

Instructions Jump to Ingredients ↑

  1. Peel carrots and cut into strips that are approximately 1/2 inch wide and 2 inches long. For extra flavor, lightly brown the carrots in a skillet with a little butter on the stovetop before placing in the slow cooker. Just brown lightly, do not overcook. When browned, place carrots in the bottom of a 2 or 3 quart slow cooker. Mix all the other ingredients together in a bowl except for the coconut. Pour this mixture evenly over the carrots. Place the cover on the slow cooker and cook on low for 3 to 4 hours until the carrots are tender. Remove the carrots from the slow cooker and use the coconut to garnish the carrots when serving.


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