Slow Cooker Cranberry Chicken

This week we made the second of many, many frozen slow cooker meals.  This cooked for about  hours on high and another 2 on low.  I tasted it before we served it and it was extremely tart from the lemons.  I fished the lemon rind out and reasoned it with salt, pepper, a little cayenne, chili powder and paprika.  We served it with israeli cous cous and a sprinkle of chopped chives.

Cranberry Chicken:

2 medium apples, cut into wedges
1 medium onion, chopped
2 pounds boneless chicken breasts 
2 lemons cut into wedges
2 tablespoons honey
1 can of cranberry sauce (or you can use fresh cranberries if they are in season)

The other frozen slow cooker meal that I posted previously was beef stew.  I wrote and saved all my slow cooker recipes in a label template so that I could print them directly on to label sheets for sticking on the freezer bags.  I do not know how to attach a document to the blog, so I won't post all the slow cooker recipes I assembled until I either figure that out or actually make them all.  :(