Title: Chicken with cream sauce
 Categories: Poultry
      Yield: 1 Servings
 
      1 lg Chicken
      1    Stalk celery -- halved, with
           Leaves
      1 sm Onion -- halved
      4    Sprigs parsley
      2    Whole cloves
      1    Carrot -- peeled and halved
      1 ts Salt
      1 sm Bay leaf
    1/2 ts Thyme
           Water
           Sauce-----
      4 tb Butter
      1 c  Chicken stock
    1/8 ts Pepper
    1/2 c  Cream
    1/2 c  Flour
    1/2 ts Salt
    1/4 c  Parsley -- chopped
 
  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 tablespoon 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.