Wash and drain the chicken. Remove any internal organs. Thickly slice the onion into about 1/4-inch slices. Mince the garlic.

Place half of the onion in the bottom of the slow cooker.

Place the chicken, breast side up, in the slow cooker and layer on top the remaining sliced onion.

In a small saucepan, combine the cranberry sauce, pineapple/orange juice, minced garlic, salt, and pepper. Cook just until the cranberry sauce has melted and the juice is mixed in. Pour into the slow cooker.

Cook on high for 2 hours and then low for 4-5 hours, until done. If desired, you can also cook on low for 8-9 hours. Carefully lift the chicken out of the slow cooker and transfer to a cutting board for carving.