Ingredients Jump to Instructions ↓

  1. 3 md Potatoes, peeled and thinly -sliced

  2. 4 Chicken breasts (about 3 lb) -skinned and halved

  3. 1 c Orange juice

  4. 2 tb Brown sugar

  5. 1 ts Leaf basil

  6. 1/4 ts Nutmeg

  7. 2 tb Cider vinegar Dried parsley flakes

  8. 17 oz Can water-packed peach Slices, drained* Chopped parsley

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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