Chicken Mushroom Sherry Pasta Sauce - serves 6

3 lb fryer, whole or cut up
2 stalks celery sliced
2 onions chopped
1 tsp salt
1/2 cup chicken broth or water
1 can tomato paste (6oz)
1/4 can dry sherry
1 tsp leaf oregano
1 lb mushrooms
2 tbsp flour
2 tbsp butter
1/2 cup heavy cream or half and half cream

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 hour (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.