The peas and carrots are buttery and slightly sweet from the honey. Prepare a slow cooker with nonstick cooking spray. In the slow cooker, mix together the carrots, onions, garlic, salt, marjoram, and pepper. Dot the top with butter and drizzle with honey. Cover the slow cooker and cook on low for 5 hours or until the carrots are tender.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
Thanks to rotisserie chicken and quick-cooking vegetables, this healthy frozen peas recipe can be yours just 20 minutes from now. Simply blanch and drain the asparagus, then top it with the thawed frozen peas, shredded chicken from your deli-roasted (or leftover) bird.
These slow cooker peas and carrots are cooked with butter, honey, and a few extra seasonings for an irresistibly light and flavorful taste. This is one side dish where delicious meets healthy. Peas and carrots are a perfect side dish to go along with any holiday main dish. We serve this side with brown sugar ham or even turkey breast.