Baby carrots can be deliciously flavorful and pleasantly soft with only a few minutes of preparation and cooking time in a crock pot. The carrots end up being cooked al dente (soft without being overcooked or mushy). They hold their shape but are easy to chew.
I originally created this Slow Cooker/Crock Pot Ranch Carrots recipe for my 10 month old and 2 1/2 year old, but I liked the flavor so much, I eat it too. Then, in a crunch to make an assigned side dish I made these baby ranch carrots for a family get together. My nieces and nephews and brothers and sisters liked them as well. So if you like carrots, I’d recommend giving it a try.
Note- The recipe pictured on this post is double the recipe that I’ve written below…
Simply pour the bag of carrots in your slow cooker.
Add the vegetable broth.
Stir in dry ranch seasoning/mix. You can use a pre-made packet or a homemade recipe (found here).
Cook on high heat for 5 hours. At this point they should be just firm enough to hold their shape but soft enough to easily chew. Cook longer if you desire an even softer texture.
Serve warm or cool. Store extra carrots in the fridge.
Tip: You could also blend these carrots into a nice puree using a blender.
Second Tip: You can add butter for additional flavor.
Third Tip: You could use regular carrots that are cut into smaller pieces, or chop the baby carrots for quicker cooking time.
Final Tip: In a crunch this recipe can be made in a pot on a stove top. I have made it once this way. The carrots will not be as soft as they come out in the slow cooker, but 30 minutes at a boil will yield a nice flavor and a slightly softer baby carrot. You’d need to boil for about an hour (a guesstimate) in order for the baby carrot to be al dente.
Supply List
- 1 pound bag of baby carrots
- 2 Tablespoons dry ranch mix- Use a packet or the recipe for the homemade version can be found on LiveLikeYouAreRich.com
- 2 Cups vegetable broth
- Simply pour the bag of carrots in to your slow cooker.
- Add the vegetable broth.
- Stir in ranch seasoning.
- Cook on high heat for 5 hours. At this point they should be just firm enough to hold their shape and not be too soft. Cook longer if you desire an even softer texture.
- Serve warm or cool. Store extra carrots in the fridge.
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