Cranberry Chicken

4 medium apples cut into wedges
2 medium onion, chopped
4 pounds chicken breasts or thighs
The juice of three lemons
2 TBSP quick cooking tapioca or arrowroot flour
3 TBSP honey
2 can of cranberry sauce (or you can use fresh cranberries if they are in season)

Divide everything into two, one-gallon freezer bags and label.  When ready to cook, dump into slow cooker and cook on high for 4 hours.  Serve with rice or couscous.