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.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)