Ingredients
1
bag (16 ounces) baby-cut carrots
1
can (8 ounces) pineapple tidbits in juice, undrained
2
tablespoons packed brown sugar
2
tablespoons butter or margarine, melted
2
teaspoons grated orange peel
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
Preparation
Place carrots and pineapple in 3 1/2- to 4-quart slow cooker. Mix remaining ingredients; pour over carrots and pineapple.
Cover and cook on high heat setting 4 to 5 hours or until carrots are tender.
