1 cup chopped fresh cranberries
2 tablespoons brown sugar
5 slices cinnamon-raisin bread
2 tablespoons melted margarine or butter
1/4 teaspoon grated orange peel
8 chicken breast halves -- boned, skinned
1/4 cup orange juice
2 tablespoons melted butter or margarine
1 orange -- sliced

In medium bowl, combine cranberries and brown sugar; set aside. Toast bread, cut into 1/2-inch cubes.
Combine bread cubes, 2 TBL melted butter, orange peel and cranberry mixture. Place one chicken breast at a time in a small plastic bag or between sheets of waxed paper. Lightly pound with meat mallet. Repeat with all chicken breasts.
Spoon about 1/3 cup cranberry mixture on center of each. Roll up; skewer to close.
In shallow dish, combine orange juice and 2 TBL melted butter. Roll filled chicken breasts in orange-juice mixture. Place in slow cooker. Cover and cook on LOW about 5 hours.
To serve, spoon drippings over chicken. Garnish with orange slices.