Chicken with Cream Sauce

Title: Chicken with Cream Sauce
Categories: Chicken, Crockpot
Yield: 6 servings

1 lg Chicken
1/2 ts Thyme Water
SAUCE:
1 Stalk celery halved (with leaves)
4 tb Butter
1/2 c Flour
1 Carrot peeled & halved
1 c Chicken stock
1 sm Onion halved
1/2 ts Salt
1 ts Salt
1/8 ts Pepper
4 Sprigs parsley
1/4 c Chopped parsley
1 sm Bay leaf
1/2 c Cream
2 Whole cloves

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.