Teriyaki Chicken Thighs in the Slow Cooker

I couldn't find Jenn's recipe for chicken teriyaki in the slow cooker, so I looked one up on line. Cooking it today, and is SMELLS fantastic! (Hope it's good--if it isn't I'll take this post off...)
[from: http://mealmakeovermoms.com/kitchen/2009/10/05/slow-cooker-teriyaki-chicken-crock-pot-winner/]

• 1/3 cup lite soy sauce
• 2 tablespoons sherry wine (used marsala cooking wine since that's what I had on hand)
• 1 ½ tablespoons cider vinegar
• 1 ½ tablespoons brown sugar
• 1 ½ tablespoons minced fresh or jarred ginger (or 1 teaspoon ginger powder)
• 1 garlic clove, minced
• 8 boneless, skinless chicken thighs (about 1 1/3 pounds)
• 1 large carrot, peeled and sliced into 1/4-inch rounds

• 1 tablespoon cornstarch
• 1 tablespoon cold water

1. In a bowl, whisk together the soy sauce, sherry wine, vinegar, brown sugar, ginger, and garlic. 

2. Place the chicken, carrots, and sauce in the bowl of your slow cooker and stir together until the chicken and carrots are coated.

3.  Cook on low for 4 hours (can be longer: 6 to 8 hours).  When done, whisk the cornstarch with 1 tablespoon cold water until the cornstarch dissolves. Gently stir the cornstarch mixture into the chicken mixture. This will thicken the sauce slightly. Serve over noodles or rice.