Chicken Mushroom Pasta Sauce
|Fryer chicken||3 Pound (Whole Or Cut Up)|
|Celery stalks||2 , sliced|
|Onions||2 , chopped|
|Chicken broth/Water||1⁄2 Cup (8 tbs)|
|Canned tomato paste||6 Ounce (1 Can Of 6 Ounce)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Mushrooms/2 cans of 4 ounce each sliced mushrooms, drained||1 Pound, sliced|
|Heavy cream/Half-and-half cream||1⁄2 Cup (8 tbs)|
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 setting for 8 to 10 hours (on high setting 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 setting for 30 minutes to 1 1/2 hours (on low setting for 3 to 5 hours).