These slow cooker peas and carrots are simmered in butter and honey with a few simple seasonings for a light, flavorful side. Tender carrots and bright peas make this an easy, healthy addition to any meal.
Peas and carrots are a classic side for holiday mains. They pair well with roasted or slow-cooked proteins like a Crockpot ham or a slow cooker turkey breast.
This simple side adds color and flavor with minimal effort. Carrots cook slowly with butter, honey, garlic, and herbs until they become tender and lightly sweet. Frozen peas are stirred in at the end, keeping them vibrant and fresh. Serve alongside slow cooker rump roast, flank steak, or any roasted meat.
What you need for the side dish peas and carrots
Below are the main ingredients used in this recipe. The full measurements and recipe steps follow in the recipe card.
- Carrots – fresh, peeled, and sliced. Baby carrots can be used but should be cut if large.
- Peas – frozen peas added at the end to avoid overcooking and to retain color.
- Onion – adds sweetness and depth. Finely diced for even cooking.
- Butter – salted butter enriches the vegetables; it can be substituted if needed.
- Honey – provides a subtle sweetness that complements the carrots.
- Garlic – garlic powder or minced fresh garlic adds savory flavor.
- Seasonings – salt, pepper, and dried marjoram (or oregano/thyme) round out the dish.
How to Make Peas and Carrots
Make this easy side in four straightforward steps:
Step One – Spray the slow cooker with nonstick cooking spray and add sliced carrots, diced onion, and the butter.
Step Two – Add garlic, salt, marjoram (or substitute), pepper, and honey. Mix gently to combine.
Step Three – Cover and cook on low for about 5 hours, or until the carrots are tender.
Step Four – Stir in the frozen peas and cook for an additional 30 minutes. Serve warm.
Variations
Make it vegan. Replace the butter with olive oil or a plant-based spread.
Add color. Stir in canned or frozen corn for extra color and sweetness.
Make it heartier. Mix the finished peas and carrots with cooked brown rice or add diced potatoes before cooking for a more substantial side.
What to serve with this
- Whole chicken – a slow cooker whole chicken pairs nicely with peas and carrots.
- Meatloaf – classic meatloaf and this buttery vegetable side create a balanced meal; add cornbread if desired.
- Apple and clove ham – a sweet glazed ham complements the honeyed carrots and buttery peas.
- Pasta – toss the cooked peas and carrots with penne or another pasta for a simple, vegetable-forward pasta dish.
Featured Comment
“This was quite tasty. I will be making it again.”
– Mark
Slow Cooker Peas and Carrots
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Ingredients
- 1.5 lbs. carrots (about 4 medium), peeled and sliced 1/2 inch thick (or sliced baby carrots)
- 1 small onion, finely diced
- 1/2 tsp. garlic powder, or 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. dried marjoram, (or dried oregano or leaf thyme)
- 1/8 tsp. white pepper, (or 1/4 tsp. black pepper)
- 1/2 cup salted butter, sliced
- 1/4 cup honey
- 24 oz. frozen peas, (two 12-oz. packages)
Instructions
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Prepare the slow cooker with nonstick spray.
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Combine carrots, onion, garlic, salt, marjoram, and pepper in the slow cooker.
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Dot with butter and drizzle the honey over the top.
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Cover and cook on low for 5 hours, or until carrots are tender.
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Stir in the frozen peas and cook an additional 30 minutes. Serve warm.
Sarah’s Notes
Can I use frozen carrots? Frozen carrots can be used, but fresh carrots hold up better and retain a firmer texture after slow cooking.
Nutrition
Nutrition info is an estimate. If you follow a specific diet, please calculate based on your ingredients.
More Slow Cooker Side Dishes
Add a touch of sweetness with honey garlic carrots or keep things simple with slow cooker baby carrots. For savory options, try crockpot caramelized onions or garlic confit, and for a hearty classic, baked beans. Comforting sides like crockpot green beans and potatoes or buttery mashed potatoes also pair well with this dish.