Sweet and Sour Chicken

Course : Chicken
Serves: 8
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3 Medium potatoes -- peeled and thinly sliced
4 Medium chicken breasts -- whole*
1 Cup orange juice
2 Tablespoons brown sugar
1 Teaspoon leaf basil
1/4 Teaspoon nutmeg
2 Tablespoons cider vinegar
1 tablespoons dried parsley flakes
1 can peach slices -- drained**
1 tablespoons chopped parsley

Preparation / Directions:

*About 3 pounds, skinned and halved; ** Water packed 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 a warm platter. Turn Crock-Pot to HIGH setting. Add peach slices to sauce. Heat until serving temperature. Pour sauce over chicken and potatoes. Granish with chopped parsley.

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