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.