Festive Slow Cooker Chicken

1. Season the chicken. Pat chicken thighs dry. Season with salt, garlic powder, onion powder, smoked paprika, and black pepper.
2. Build the base. Add sliced onion to the bottom of the slow cooker. Nestle the chicken on top (this helps keep the onions from scorching and keeps everything cozy).
3. Mix the sauce. In a bowl, whisk together broth, cranberry sauce, Dijon, vinegar, orange zest, orange juice, thyme, brown sugar (if using), and the minced garlic.
4. Cook. Pour the sauce over the chicken and add the rosemary sprig on top if using. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until chicken reaches 165°F. For thighs, do not stop at temperature alone. They should be very tender and easy to pull apart. If they are at 165°F but still feel tight, keep cooking in 20 to 30 minute bursts until they relax.
5. Thicken into gravy. Transfer chicken to a plate and give the sauce a good stir (cranberry can settle). In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp cold water until smooth. Stir it into the slow cooker sauce and whisk well so there are no sneaky lumps. Cover and cook on HIGH for 10 to 15 minutes, stirring once, until glossy and lightly thickened. If your slow cooker refuses to thicken with the lid on, crack the lid for the last few minutes. If you want it thicker, add the second slurry and repeat.
6. Serve. Return chicken to the slow cooker to coat, or spoon gravy over chicken on a platter. Finish with parsley and a few orange slices if you want the full festive look.

Tip: Taste the gravy before serving. If it needs brightness, add a tiny splash more vinegar. If it needs cozy, add a pinch more salt. Seasoning is not a rule, it is a conversation.