Preparation / Directions:
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.