Sweet 'n Sour Chicken

Course : Crockpot
Serves: 8
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3 medium Potatoes -- peeled sliced thinly
4 medium Chicken breasts (about 3 lb) skinned and halved
1 cup Orange juice
2 tablespoons Brown sugar
1 teaspoon Leaf basil
1/4 teaspoon Nutmeg
2 tablespoons Cider vinegar
1 teaspoon Dried parsley flakes
17 ounces water-packed peach -- drained*
1 teaspoon Chopped parsley

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.

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