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Sweet 'n sour chicken (crock pot)

Yield: 8 Servings

Ingredients:

• 3 md Potatoes peeled and thinly -sliced
• 4 Chicken breasts (about 3 lb) -skinned and halved
• 1 c Orange juice
• 2 tb Brown sugar
• 1 ts Leaf basil
• 1/4 ts Nutmeg
• 2 tb Cider vinegar Dried parsley flakes
• 17 oz Can water-packed peach

Instructions:

Slices drained* Chopped parsley Place sliced potatoes in Crock-Pot. Arrange chicken breasts on potatoes. Combine orange juice brown sugar basil nutmeg and vinegar. Pour over chicken. Sprinkle chicken with dried parsley flakes. Cover and cook on Low setting for 6 to 8 hours. Remove chicken breasts and potatoes from sauce and arrange on warm platter. Turn Crock-Pot to High setting. Add peach slices to sauce. Heat until serving temperature. Pour sauce over chicken and potatoes. Garnish with chopped parsley. Makes 8 servings (162 calories per serving). Source: Rival's Crock-Pot Cooking Cookbook page 154 (Dieter's Fare) My personal note: Substitute juice-packed peach slices if unable to find water-packed.

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