Chicken Mushroom Pasta Sauce (crockpot)

3 pounds fryer chicken-- whole or cut up
2 stalks celery -- sliced
2 onions -- chopped
2 salt
1/2 cup chicken broth
6 ounces tomato paste
1/4 cup dry sherry
1 teaspoon leaf oregano
8 ounces mushrooms -- sliced (drained if canned)
2 tablespoons flour
2 tablespoons butter
1/2 cup heavy 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 to crock pot 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). Serve over hot cooked pasta.