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Sweet 'n Sour Chicken (Crock Pot)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Main dish
Amount Measure Ingredient -- Preparation Method
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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.
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