Serves 4 to 6. Recipe is by Julie Kay.
1 lb. fresh carrots, peeled and sliced in either rounds or thick strips
½ (18-oz.) jar apricot-pineapple preserves
1 (1.25-oz.) pkg. dried onion soup mix
¼ cup pecans
1. Put carrots into slow cooker.
2. Mix together preserves and dried onion soup mix and spoon on top of carrots.
3. Add in pecans.
4. Cook on Low for 4 to 6 hours.