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In A Shallow Bowl, Combine Flour, Sage, Basil And Seasoned Salt; Coat Chicken. Reserve Remaining Flour Mixture. In A Large Skillet, Melt Butter; Brown Chicken On All Sides. Transfer To A Slow Cooker. Add 1/4 Cup Reserved Flour Mixture To The Skillet (Discarding The Rest); Stir Until Smooth. When Mixture Begins To Bubble, Stir In Chicken Broth And Bring To A Boil; Boil For 1 Minute. Pour Over Chicken. Cover And Cook On High For 2 To 2-1/2 Hours Or Until Chicken Juices Run Clear.
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