1 lg Chicken
1    Stalk celery halved (with
Leaves)
1 sm Onion halved
4    Sprigs parsley
2    Whole cloves
1    Carrot peeled & 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  Chopped parsley

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.