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    Crockpot Chicken and Artichoke Cassarole

    List of Ingredients




    3 pounds boiler-fryer -- (approx.)
    -cut up
    -salt -- to taste
    1/2 teaspoon White pepper
    1/2 teaspoon Paprika
    1 tablespoon Butter/margarine
    1/2 cup Rich chicken broth
    3 tablespoons Sherry
    1/2 teaspoon Dried tarragon
    1 can Mushrooms
    2 tablespoons quick-cooking -- (heaping)
    -tapioca
    2 jars marinated artichoke
    -hearts -- reserve 1 T.
    -of the marinade


    Recipe



    Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown
    chicken in 1 T. 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. If you don't want to brown the chicken first, it's o.k.

 

 

 

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