Add chicken breasts and chicken thighs to the bottom of a large (6 or 7 quart) slow cooker. Add onions, cranberry sauce, ketchup, Worcestershire sauce, Dijon mustard, Holland House® Sherry Cooking Wine, orange juice, and brown sugar.
Cover and cook on high for 4 hours or low for 8 hours.
Remove chicken to a plate and shred using two forks. Return to slow cooker.
In a small bowl, mix together cornstarch and water using a fork until there are no lumps. Stir this into chicken and sauce and stir to combine. Cook on high with lid cracked for 20 minutes.
Serve on toasted bun with slaw.
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