CHICKEN FRICASSEE FOR THE CROCK POT

4 to 5 lb stewing chicken, cut into serving pieces
2 tsp salt
1 tsp paprika
2 medium onions, sliced
3 stalks celery, sliced
2 carrots, pared and sliced
1 bay leaf
1 cup chicken broth
1/2 cup flour
1/2 cup water
TO SERVE:
1 (10 oz.) pkg noodles, cooked and drained
chopped fresh parsley

Rinse chicken pieces and pat dry. Season with salt and paprika.

Place sliced vegetables and bay leaf in crock pot. Place chicken on top of vegetables. Pour in chicken broth.

Cover and cook on LOW setting for 7 to 12 hours.

One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot.

Make a smooth paste of flour and water and stir into liquid in crock pot.

Cover and cook until thickened.

Serve over hot noodles; sprinkle with chopped parsley.

Servings: 6
Source: Rival Crock Pot Cooking, 1975