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: Rivals Crock-Pot Cooking Cookbook, page 154 (Dieters Fare) My personal note: Substitute juice-packed peach slices if unable to find water-packed.
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|Serving Size: 1 Serving (651g)|
|Recipe Makes: 8|
|Calories from Fat: 54 (8%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 273.8mg||84 %|
|Sodium 316.3mg||11 %|
|Potassium 1688.7mg||44 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 28.2g|
|Protein 111.2g||159 %|
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Calories per serving: 648
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