Recipe #208.
                                                                  Sweet Carrots

3-5 Pounds Baby Carrots.
1/4 Cup Cup Splenda Sweetened Light Brown Syrup or Sugar Free Pancake Syrup.
Salt or Salt Substitute to taste.
Pepper to taste.
2 Tablespoons Butter.
Water to cover.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.