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1. For fruit chutney, in a 3-1/2- or 4-quart slow cooker combine apples, pears, onion, cranberries. brown sugar, vinegar, cinnamon, ginger, and salt.
2. Cover and cook on high-heat setting for 1 hour. In a small bowl combine cornstarch and the cold water; stir into cooker. Cover and cook on high-heat setting for 1 hour more.
3. Serve chutney warm or at room temperature with Spiced Chips and top each serving with crumbled goat cheese.
1. Heat oven to 350 degrees F. In small bowl combine chili powder and brown sugar; set aside. Bake potato chips in a shallow baking pan for 5 minutes. Remove from oven; sprinkle with spice mixture.