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
Combine the garlic powder, poultry seasoning, salt and pepper; rub over chicken. Transfer to a 5- to 6-qt. slow cooker.
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 170°.
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.