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    You are in: Home / Recipes / Slow Cooker Cinnamon Carrots Recipe
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    Slow Cooker Cinnamon Carrots

    Average Rating:

    4 Total Reviews

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    • on December 23, 2012

      Tried this recipe for a work party. Not only was it easy as pie but was a HUGE hit. Now have been asked to make it for Christmas dinner.

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    • on June 07, 2010

      As did another reviewer I skipped the slow cooker. I used real organic baby carrots (not the cut down ones in the bag) and cooked them almost done then simmered them in the sauce till it was very thick and clingy. About 30 mins was my total time but I just made enough for two people. Simply delicious.

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    • on October 08, 2008

      These smelled great but weren't a big hit. I've never cooked carrots in my slow cooker, but even cooking on low for 4 hours, they didn't seem done enough. Still had too much crunch for me. Made for 1-2-3 Hit Wonders 2008.

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    • on July 18, 2008

      Made this last night, to accompany meatloaf and buttered noodles, excellent veg choice :D Very easy to make, I have to confess I DIDN'T use a slow cooker because I don't have one, so I cooked the carrots separately, (I used fresh carrots), cooked the sauce on the stove, once the sauce was nicely bubbling away I added the carrots and let them cook together for about twenty minutes, which gave the sauce time to thicken and be absorbed by the carrots. EXCELLENT! :D (So it took about 40 mins from start to finish). Thanks for a lovely carrot dish that rounded off our meal beautifully, weekend cooker.

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    Nutritional Facts for Slow Cooker Cinnamon Carrots

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 382.3
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.9 g
    Cholesterol 20.3 mg
    Sodium 248.8 mg
    Total Carbohydrate 79.8 g
    Dietary Fiber 4.4 g
    Sugars 70.5 g
    Protein 1.8 g

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