1 3 pound fryer, whole or cut up
2 stalks celery — sliced
2 onions — chopped
1 teaspoon salt
1/2 cup chicken broth — or
water 1 6 oz can tomato paste
1/4 cup dry sherry
1 teaspoon leaf oregano
1 pound mushrooms — sliced
or 2 4 oz cans sliced mushrooms — drained
2 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream — or
half and half
Place fryer in Crock-Pot with celery, onions and salt. combine chicken broth w ith tomato paste and pour over ingredients in Crock-Pot. Add sherry, oregano a nd 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 an d 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. Serves 4 to 6