To a slow cooker crock add the brown sugar, maple syrup, cinnamon and salt. Whisk it well to combine.

Add the baby carrots to the crock and stir to coat all of the carrots with the sauce.

Lay the butter slices on top.

Cook on High for 3-4 hours, or Low for 5-6, or until the carrots are tender. Remove the lid for the last 45 minutes of cooking to allow some of the liquid to reduce. Or, make a cornstarch slurry to thicken, if desired.

Stir well before serving and top with a little of the sauce.