Chicken with Cream Sauce

 

1 large chicken

1 stalk celery halved (with leaves)

1 small onion halved

4 sprigs parsley

2 whole cloves

1 carrot peeled and halved

1 tsp. salt

1 small bay leaf

1/2 tsp. thyme

water

Sauce

4 T. butter

1 C. chicken stock

1/8 tsp. pepper

1/2 C. cream

1/2 C. flour

1/2 tsp. salt

1/4 C. 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 for7-9 hrs. Melt 4 T. butter in a medium saucepan. Stir in flour and cook over low heat for several minutes. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.