Prep the carrots: Peel the carrots and slice them into 1-inch diagonal pieces. Keeping the pieces roughly the same size helps them all finish cooking at the same time.

Whisk the glaze: In a bowl, whisk together the melted butter, honey, brown sugar, orange juice, cinnamon and salt until the sugar dissolves. The mixture should look smooth and slightly thin at this stage.

Load the crockpot: Add the sliced carrots to the crockpot and pour the glaze over them. Toss gently so every piece gets coated in the butter and honey mixture.

Cover and cook on low: Cover the crockpot and cook on low for 2.5 to 3 hours. Check around the 2.5-hour mark by piercing a carrot with a fork.

Check the carrot texture: The carrots are ready when a fork slides in with slight resistance, not mush. If they still feel firm, continue cooking in 15-minute increments.

Remove the lid: Take the lid off the crockpot and switch the setting to high. This lets steam escape so the glaze can actually reduce instead of staying watery.

Reduce the glaze: Cook uncovered for 20 to 30 minutes, stirring every few minutes, until the liquid thickens enough to coat the back of a spoon.

Thicken if needed: For an even thicker glaze, stir in the cornstarch slurry and cook for 5 more minutes, stirring often, until the glaze turns glossy and clings to the carrots.

Toss and coat: Stir the carrots through the glaze one more time so every piece is covered evenly. The glaze should look deep amber at this point.

Garnish and serve: Sprinkle with chopped fresh parsley for color and transfer to a serving dish while the glaze is still warm and glossy.