You technically can freeze cooked carrots, but they will end up mushy after being frozen, thawed, and reheated. Because of this, I don’t recommend freezing these crockpot carrots. You can add everything to the crockpot up to 24 hours in advance and keep it covered in the refrigerator until you are ready to put them on the crockpot base and cook them.
Don’t cut the carrots too small! The smaller you cut the carrots, the faster they will cook. While cutting down the cook time might sound great, it also cuts down the time that allows the flavors to meld! You may substitute the large, whole carrots for baby carrots. When cutting large carrots, cut the thicker part into thinner pieces, and but the thinner part of the carrot into longer pieces. This will help them cook more evenly. For variations in flavor, try swapping the honey out for brown sugar or real maple syrup!
