Title: Sweet 'n Sour Chicken (Crock Pot)
Categories: Entree Poultry
Yield: 8 Servings

3	md	Potatoes, peeled and thinly sliced
4		Chicken breasts (about 3 lb) skinned and halved
1	c	Orange juice
2	tb	Brown sugar
1	ts	Leaf basil
1/4	ts	Nutmeg
2	tb	Cider vinegar
		Dried parsley flakes
17	oz	Can water-packed peach
		Slices, drained*
		Chopped parsley

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.

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