Place Brussels sprouts into a 6-quart slow cooker.

Stir in the maple syrup, olive oil, salt, and pepper.

Cover and cook 2 – 2 ½ hours on low or 1 to 1 ½ hours on high, until the Brussels sprouts are crisp-tender but still a little too chewy to eat. Stir halfway through to redistribute. If using fresh cranberries, add them to slow cooker now.

Re-cover and cook until the Brussels sprouts are completely tender (but not mushy), about 30 minutes on low or 15 additional minutes on high.

Stir in half of the feta cheese and dried cranberries.

Sprinkle the remaining feta on top. Serve warm.

To store: Refrigerate Brussels sprouts in an airtight storage container for up to 3 days.