Ingredients
1/3 cup mango chutney2 tablespoons sugar2 tablespoons minced fresh parsley2 tablespoons white wine or unsweetened apple juice1 tablespoon Dijon mustard1 tablespoon butter, melted1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon pepper1 pound fresh carrots, cut into 1/4-inch slices (about 4 cups)
Preparation
Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine.
Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.
