4 pounds boneless, skinless chicken thighs

1 large onion, peeled and diced

6 cloves garlic, minced

2 tablespoons soy sauce

1 (16-ounce) can whole berry cranberry sauce

1/2 cup Cranberry Cocktail

1 lime, juiced

1 tablespoon cornstarch

2 tablespoons cold water

Place the chicken into the bottom of your cooker (frozen is fine). Add diced onion and garlic.
In a mixing bowl whisk together the soy sauce, cranberry sauce, and juices.
Pour this mixture evenly over the top of your chicken. Cover, and cook on low for 6 to 7 hours, or until chicken is fully cooked (if you cook it longer, it'll shred—it's up to you!)