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Crockpot Chicken & Artichoke Casserole Recipe
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| Ingredients | | | 3 | pound | boiler-fryer chicken, cut up | | | 1/2 | teaspoon | white pepper | | | 1/2 | teaspoon | paprika | | | 1 | tablespoon | butter or margarine | | | 1/2 | cup | rich chicken broth | | | 3 | tablespoon | sherry | | | 1/2 | teaspoon | dried tarragon | | | 1 | each | can mushrooms | | | 2 | tablespoon | quick-cooking tapioca | | | 2 | each | jars marinated artichoke hearts | | | | | |
Directions:
| 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.
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