Pasta with Chicken and Mushroom Sauce

• 2 boneless, skinless chicken breast halves, or 2-3-lb. fryer, whole or cut-up
• 2 stalks celery, sliced
• 1/4 cup diced shallots
• 1 1/2 teaspoons salt
• 1/2 cup chicken broth (or 1/2 cup water and 1/2 teaspoon chicken granules)
• 1 6-oz. can tomato paste
• 1/4 cup white wine or dry sherry
• 1 teaspoon dried leaf oregano
• 1 lb. fresh mushrooms, sliced (or 2 4-oz. cans sliced mushrooms, drained)
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup half-and-half or heavy cream

Place chicken in slow cooker. Top with celery slices and salt. In a medium mixing bowl, whisk together chicken broth and tomato paste, then add wine, oregano and sliced mushrooms. Toss gently to combine and moisten mushrooms, then pour over chicken in slow cooker. Cover and cook on high setting for 3 1/2 to 5 hours, or low setting for 8 to 10 hours.

Remove chicken breasts and shread (using 2 forks and a knife if needed to cut long strips) into bite-size pieces. Return shredded chicken to slow cooker and briefly stir to combine. In a small mixing bowl, mix butter and flour together with a fork until well blended, then add to slow cooker in small dollops along with cream. Stir just enough to blend evenly, then cover and cook for an additional 30 minutes to 1 1/2 hours on high setting or 3 to 5 hours on low setting. Serve over fettucine or other pasta.