Ingredients:
2 lb ready-to-eat baby-cut carrots
1 medium onion, cut in half, sliced
1⁄4 teaspoon salt
1⁄3 cup honey
1⁄3 cup apricot preserves
2 tablespoons chopped fresh parsley

1 In 4- to 5-quart slow cooker, place carrots and onion. Sprinkle with salt.

2 Cover; cook on Low heat setting 9 to 10 hours.

3 Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker. Increase heat setting to High; cover and cook 10 to 15 minutes longer or until hot. Sprinkle with parsley before serving.

4. Carrots will hold on Low heat setting up to 2 hours; stir occasionally.

Notes and Tips:
Peach, plum, pineapple or another flavor of preserves will lend these carrots a subtly different yet equally delicious fruit flavor.

apricot glazed carrots slow cooker recipe