Chicken with cream sauce

6 servings

Ingredients

Quantity Ingredient
1 large Chicken
Water
1 Stalk celery halved (with leaves)
1 Carrot peeled & halved
1 small Onion halved
1 teaspoon Salt
4 Sprigs parsley
1 small Bay leaf
2 Whole cloves
½ teaspoon Thyme
SAUCE:
4 tablespoons Butter
½ cup Flour
1 cup Chicken stock
½ teaspoon Salt
⅛ teaspoon Pepper
¼ cup Chopped parsley
½ cup Cream

Directions

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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