Chicken With Cream Sauce : Date Added: 12 Nov 2009
Listed in: Crockpot / Crockpot - Poultry

1 large chicken
1 celery stalk with leaves -- halved
1 small onion -- halved
4 sprigs parsley
2 whole cloves
1 carrot -- peeled and halved
1 teaspoon salt
1 small bay leaf
1/2 teaspoon thyme
Water -- as needed
Sauce:
4 tablespoons butter
1 cup chicken stock
1/8 teaspoon freshly-ground black pepper
1/2 cup cream
1/2 cup flour
1/2 teaspoon salt
1/4 cup chopped fresh 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 to 9 hrs.

Melt 4 tablespoons 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.

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