Chicken in White Wine Sauce

3	medium red-skin potatoes, quartered
1.5	cups baby carrots, cut into 1/2-inch pieces
5	chicken thighs, skinned
1	Tbsp. snipped fresh parsley
1/4	tsp. salt
1/2	tsp. dried rosemary, crushed
1	tbl fresh thyme, chopped
1/4	tsp. white pepper
1	clove garlic, minced
1	cup chicken broth
1/2	cup dry white wine
3	tbl butter
3	tbl flour

Make Roux:  In a large saucepan melt butter. Stir in flour and cook for 1 minute.  Turn off heat and allow to cool.

In a 5- or 6-quart slow cooker place potatoes and carrots. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.  Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm. 

Strain juices. Turn on pan containing roux, slowly add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.