This recipe is posted as part of a challenge during ZWT8 for France Region. I used Bayhill's recipe (Glazed Carrots (Carottes Vichy)) as the base for changing her dish to a crockpot dish. I did tweak a few ingredients while making this in the crockpot as I felt the brown sugar would work better than granulated and added cinnamon as it reminds me of another recipe I have posted on Zaar.
- Place all ingredients into a lightly sprayed 2 quart slow cooker; stir together.
- Place lid on slow cooker and cook on HIGH for 1 hour.
- Stir together one more time and then turn heat down to low and cook for an additional 2 1/2 - 3 hours (till done to the crispness you prefer is reached).