Place all the carrots in the bottom of the crock pot.
In a small mixing bowl, whisk together the butter, brown sugar, salt and cinnamon.
Pour this mixture on top of the carrots in the crock pot. Stir to coat the carrots with the mixture.
Cover and cook on high for 3 hours until the carrots are tender.
Serve topped with the fresh parsley and enjoy!
Notes
If the glaze is too thin, remove the lid from the crock pot and cook it on high for 15-20 minutes for the sauce to thicken. Refrigerate the leftovers in an airtight container for up to 5 days.