 | | Directions |
- Peel carrots and cut into strips that are approximately 1/2 inch wide and 2 inches long.
- For extra flavor, lightly brown the carrots in a skillet with a little butter on the stovetop before placing in the slow cooker. Just brown lightly, do not overcook.
- When browned, place carrots in the bottom of a 2 or 3 quart slow cooker.
- Mix all the other ingredients together in a bowl except for the coconut. Pour this mixture evenly over the carrots.
- Place the cover on the slow cooker and cook on low for 3 to 4 hours until the carrots are tender.
- Remove the carrots from the slow cooker and use the coconut to garnish the carrots when serving.
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Prep Time: 1 hour
Cook Time: 3 hours
Container: 2 or 3 quart slow cooker
Servings: 8
|  | | Ingredients | | - | | 2 pounds carrots |
| - | | 1/4 cup butter, melted |
| - | | 1/2 cup brown sugar |
| - | | 1 can (8 oz.) crushed pineapple, do not drain |
| - | | 1/2 cup shredded coconut |
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