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