Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Fryer -- whole or cut up
2 Celery ribs -- sliced
2 Onions -- chopped
1 ts Salt
1/2 c Chicken broth or water
6 oz Can tomato paste
1/4 c Dry sherry
1 ts Leaf oregano
1 lb Mushrooms -- sliced -OR-
8 oz Sliced mushrooms (2 cans) --
- drained
2 tb Butter
2 tb Flour
1/2 c Heavy cream or
- half and half
Place fryer in Crock-Pot with celery, onions and salt. Combine
chicken broth with tomato paste and pour over ingredients in
Crock-Pot. Add sherry, oregano and mushrooms; stir to moisten all
ingredients. Cover and cook on Low for 8 to 10 hours or on High for
3-1/2 to 5 hours.
Remove chicken; bone meat and dice. Return meat to Crock-Pot. Knead
butter and flour together and add with cream; stir well. Cover and
cook on High for 30 minutes to 1-1/2 hours or on Low for 3 to 5 hours.
