Crockpot Chicken & Artichoke Casserole

casseroles, crockpot, poultry

1 garnett pjxg05a
3.00 lb (approx.) boiler-fryer; cut up
1 taste
0.50 teaspoon white pepper
0.50 teaspoon paprika
1.00 tablespoon butter/margarine
0.50 cup rich chicken broth
3.00 tablespoon sherry
0.50 teaspoon dried tarragon
1.00 can mushrooms
2.00 tablespoon (heaping) quick-cooking; tapioca
2.00 jars marinated artichoke; he arts; reserve 1 t.
1 the marinade

Recipe by: 20 Wash chicken. Pat dry with paper towels. Season with salt, white pepper, an paprika. Using a large frying pan, brown chicken in 1 T. butter. Place mushrooms and drained artichoke hearts in bottom of crockpot. Sprinkl 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. If you don't want to brown the chicken first, it's o.k.