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Combine potatoes, carrots, celery and onion in a 5- or 6-quart slow cooker. 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 for 8 to 9 hours or on High 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.
Skim fat from cooking juices; strain juices. M elt butter (or margarine) in a large saucepan. Stir in flour and cook for 1 minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables.