Step 1

In a small mixing bowl, combine preserves, butter, honey, brown sugar, balsamic vinegar, garlic powder, salt, dried thyme, ground mustard, and black pepper.

Step 2

Separately, combine cornstarch and water, then whisk or stir that mixture into the sauce.

Step 3

Place carrots in 3 - 6 quart slow cooker, and pour sauce over them.  Stir gently to combine.  Cover with lid and cook on LOW for 6-7 hours, or until tender.

Step 4

Place cooked carrots on a foil-lined rimmed baking sheet and broil on HIGH for a minute or two, until slightly caramelized.  Brush with leftover glaze from the slow cooker and serve.