Ingredients
- 2 artichoke hearts (marinated)
- 3 pound boiler-fryer chicken
- 1/2 cup rich chicken broth
- 3 tablespoon sherry
- 2 tablespoon quick cooking tapioca
- 1 tablespoon butter
- 1/2 teaspoon pepper (white)
- 1/2 teaspoon paprika
- 1/2 teaspoon tarragon (dried)
- 1 package mushrooms
Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 tablespoon butter. Place mushrooms and drained artichoke hearts in bottom of crockpot. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crockpot and turn to Low heat setting. Cook for 7-8 hours OR cook on High for 5 hours.
