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Ingredients
1 Large chicken
1 Celery stalk with leaves, halved
1 Small onion, halved
4 Sprigs parsley
2 Whole cloves
1 Carrot, peeled & halved
1 Teaspoon salt
1 Small bay leaf
1/2 Teaspoon thyme
Water
Sauce
4 Tablespoons butter
1 Cup chicken stock
1/8 Teaspoon pepper
1/2 Cup cream
1/2 Cup flour
1/2 Teaspoon salt
1/4 Cup chopped parsley
Instructions
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 cheesecloth and add to the pot. Cover and cook on LOW for 7 to 9 hours.
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.