Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        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
  17      ounces        water-packed peach -- drained*
                        Chopped parsley

Preparation:

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.