Ingredients Jump to Instructions ↓

  1. 3 Medium potatoes -- peeled and thinly sliced

  2. 4 chicken breasts -- whole*

  3. 1 Cup orange juice

  4. 2 Tablespoons brown sugar

  5. 1 Teaspoon leaf basil

  6. 1/4 Teaspoon nutmeg

  7. 2 Tablespoons cider vinegar dried parsley flakes

  8. 1 can peach slices -- drained** chopped parsley

Instructions Jump to Ingredients ↑

  1. Preparation : *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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