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Sprinkle chicken generously with salt and black pepper. Place chicken in a 3 1/2- or 4-quart slow cooker.
In a blender or food processor combine cranberry sauce, tomatoes, tapioca, lime juice, brown sugar, chipotle pepper, and mustard. Cover and blend or process until smooth. Pour tomato mixture over chicken.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve chicken and sauce over rice. Sprinkle with green onions.