Preparation / Directions:
Sauce:
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4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley
Put the chicken in the crockpot and cover with water. Add celery,
carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot. Cover and cook on LOW for
7-9 hrs.
Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth.
Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.
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