Title: Chicken & vegetables with gravy
 Categories: Casseroles, Main dish, Poultry, Vegetables
      Yield: 5 Servings
 
      3 md Potatoes (to 4)
           -- pared, halved lengthwise
      2    Carrots; sliced
      2    Onions; sliced
      2    Celery ribs; in 1" pieces
      3    To 4 lb. whole broiler/fryer
           -- rinsed well
      2 ts Seasoned salt
    1/2 ts Coarsely ground black pepper
    1/2 ts Basil
    1/2 c  Water or chicken broth

MMMMM---------------------------GRAVY--------------------------------
    1/3 c  Flour
    1/3 c  ;Water
    1/2 ts Thyme
      1 ts Soy sauce
 
  Put vegetables in lightly oiled slow cooker.  Place whole chicken in
  the middle of the vegetables. Sprinkle with seasoned salt, pepper and
  basil. Pour water or broth over all.
  
  Cover and cook on low for 8 to 10 hours, or on high for 3 1/2 to 4
  hours. If you cook it on high, increase broth or water to 1 cup.
  
  When ready to serve, remove chicken and vegetables to a serving
  platter. Reserve the liquid for gravy. Prepare a smooth paste with
  flour and water. Pour into the liquid. Turn cooker to high and stir
  the gravy. Add thyme and soy sauce.  When thick, pour over chicken
  and vegetables, or serve on the side.
  
  Yield: 5 to 6 servings, for $4.30.
  
  From Carolyn Hall of Louisville, KY in Phyllis Fitzgerald's "Best Buy"
  column in "The (Louisville, KY) Courier-Journal," 07/18/90. Pg. C1.
  Typed for you by Cathy Harned.