Preparation

• Add the baby carrots to the insert of a 6qt slow cooker.
• Sprinkle in the salt, cinnamon, and brown sugar. Stir well to combine.
• Pour in the maple syrup and toss well to distribute the maple syrup.
• Spread the coated carrots out evenly in the slow cooker.
• Top with the cubes of butter, and add the lid to the slow cooker.
• Cook on "high" for 3 hours, or on "low" for 5-6 hours. If possible, stir the carrots 1-2 times during the cook time.
• To thicken the glaze, remove the lid for the final 30 minutes of cooking and switch to "high." Cook until the glaze has thickened.
• Alternatively, transfer the carrots to a large bowl and cover with a plate to keep warm. Transfer the liquid to a saucepan and bring to a simmer over medium-high heat. Whisk, cooking until thickened, about 5 minutes.