Slow Cooker Cranberry-Orange Chicken

• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 3-1/2 pounds bone-in chicken breast halves, skin removed
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 cup chili sauce
• 1/4 cup Thai chili sauce
• 1/3 cup orange marmalade
• 4 teaspoons cornstarch
• 2 tablespoons cold water

1. Combine the garlic powder, poultry seasoning, salt and pepper; rub over chicken. Transfer to a 5- to 6-qt. slow cooker.
2. In a small bowl, combine the cranberry sauce, chili sauces and marmalade; pour over chicken. Cover and cook on low for 5-6 hours or until a thermometer reads 170u0b0.
3. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

garlic, poultry seasoning, salt, pepper, chicken, cranberry sauce, chili sauce, chili sauce, orange marmalade, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/slow-cooker-cranberry-orange-chicken/ (may not work)