Instructions: 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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