Ingredients

2

bags (16 oz each) 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

Preparation

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

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

Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes or until hot. Sprinkle with parsley before serving. Carrots will hold on Low heat setting up to 2 hours; stir occasionally.