1Melt butter in 10-inch nonstick skillet over medium heat. Cook apricots and cranberries in butter 2 minutes, stirring occasionally. Stir in maple syrup, 1/4 cup of the sherry and the soy sauce. Cook 2 to 3 minutes, stirring occasionally, until mixture is reduced slightly. Cool 5 to 10 minutes. (Mixture will thicken slightly.)
2Remove skin from turkey breast. Sprinkle turkey with salt and pepper. Place in 6-quart slow cooker. Spoon maple syrup mixture over turkey breast.
3Cover and cook on low heat setting 5 to 6 hours or until juice of turkey is no longer pink when center is cut.
4Remove turkey from cooker; cover to keep warm. Mix remaining 1/4 cup sherry, the cornstarch, water and onions; stir into mixture in cooker. Cover and cook on high heat setting 10 to 15 minutes or until mixture thickens slightly. Serve sauce with turkey.