Sweet 'n sour chicken (crock pot)
06/07/2009 1:05:07 pm catégorie
Poultry Main dish
3 md Potatoes, peeled and thinly
-sliced
4 Chicken breasts (about 3 lb)
-skinned and halved
1 c Orange juice
2 tb Brown sugar
1 ts Leaf basil
1/4 ts Nutmeg
2 tb Cider vinegar
Dried parsley flakes
17 oz Can water-packed peach
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.
