Spray a 3-quart slow cooker with nonstick cooking spray.

Layer the cubed sourdough bread, drained chicken, shredded Swiss cheese, and chopped ham in the slow cooker.

In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and oregano.

Pour the egg mixture evenly over the bread layers.

Let it sit for 20 minutes, occasionally pressing the bread down into the liquid.

Cover and cook on low for 4–5 hours, or until the egg mixture is fully set.

Meanwhile, prepare the currant jelly sauce:

In a small saucepan, combine the cider vinegar, currant jelly, water, honey, paprika, and butter.

Bring to a simmer over medium heat, stirring frequently.

Reduce heat and simmer for 8–9 minutes, until the sauce is slightly thickened.

To serve, scoop out portions of the strata, drizzle with the warm currant jelly sauce, and sprinkle with powdered sugar and crisp rice cereal crumbs.