Ingredients

3 medium potatoes, peeled and thinly sliced
4 chicken breasts (about 3 lb.) skinned and halved
1 C. orange juice
2 Tbsp. brown sugar
1 tsp. leaf basil
1/4 tsp. nutmeg
2 Tbsp. cider vinegar
dried parsley flakes
17 oz. can water-packed peach slices, drained
chopped parsley

Cooking Instructions

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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)