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4 chicken breast halves
1 Can beer - (12 oz)
1/2 bottle chili sauce
4 potatoes, peeled, and cut into 2" pieces
2 celery stalks, sliced
4 carrots, peeled, sliced
1/2 Cup chopped onion
1/4 Cup flour, mixed with a little cold water to make a smooth paste
Fresh parsley sprigs for garnish, (optional)

Combine all ingredients except flour mixture in crock pot. Cover and cook for 7 to 9 hours on LOW. Add flour and water paste to the sauce during the last 30 to 45 minutes. Continue cooking, covered until thickened. Arrange vegetables and meat on large platter. Serve sauce separately. Garnish with parsley. This recipe yields 4 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999