Sweet 'n Sour Chickencrockpot, main dishes 3 md Potatoes; peeled sliced thinly 4 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 Dried parsley flakes 1 Can water-packed peach; (17 ounces) 1 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. |
