Chicken with Cream Sauce

• 1 large chicken
• 1 each celery stalks halved
• 1 small onions halved
• 4 sprigs parsley leaves
• 2 each cloves whole
• 1 each carrots peeled, halved
• 1 teaspoon salt
• 1 small bay leaves
• 1/2 teaspoon thyme
• 1 x water
• 4 tablespoons butter
• 1 cup chicken broth
• 18 teaspoon black pepper
• 1/2 cup cream
• 1/2 cup flour, all-purpose
• 1/2 teaspoon salt
• 1/4 cup parsley leaves chopped

1. Put the chicken in the crockpot and cover with water.
2. Add celery, carrot, onion and salt.
3. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot.
4. Cover and cook on LOW for 7 to 9 hrs.
5. Melt 4 Tablespoon butter in a medium saucepan.
6. Stir in flour and cook over low heat for several mins.
7. Gradually stir in stock.
8. Simmer until smooth.
9. Add salt, pepper, parsley and cream.
10. Remove chicken from pot, slice and serve with the creamy sauce.

chicken, celery stalks halved, onions, parsley, carrots, salt, bay leaves, thyme, water, butter, chicken broth, black pepper, cream, flour, salt, parsley

Taken from recipeland.com/recipe/v/chicken-cream-sauce-37252 (may not work)