Crockpot chicken with cream sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Chicken |
| 1 | Stalk celery halved (with | |
| Leaves) | ||
| 1 | small | Onion halved |
| 4 | Sprigs parsley | |
| 2 | Whole cloves | |
| 1 | Carrot peeled & halved | |
| 1 | teaspoon | Salt |
| 1 | small | Bay leaf |
| ½ | teaspoon | Thyme |
| Water | ||
| Sauce: | ||
| 4 | tablespoons | Butter |
| 1 | cup | Chicken stock |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Cream |
| ½ | cup | Flour |
| ½ | teaspoon | Salt |
| ¼ | cup | Chopped parsley |
Directions
Put the chicken in the crockpot & cover with water. Add celery, carrot, onion & salt. Tie parsley, bay leaf, cloves & thyme in a small square of cheese cloth, add to the pot. Cover & cook on LOW for 7-9 hrs. Melt 4 Tbls. butter in a med saucepan. Stir in flour & cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley & cream. Remove chicken from pot, slice & serve with the creamy sauce.
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