Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | -JUDY GARNETT PJXG05A |
3 pounds | (approx.) boiler-fryer; cut up salt; to taste |
½ teaspoon | White pepper |
½ teaspoon | Paprika |
1 tablespoon | Butter/margarine |
½ cup | Rich chicken broth |
3 tablespoons | Sherry |
½ teaspoon | Dried tarragon |
1 can | Mushrooms |
2 tablespoons | (heaping) quick-cooking tapioca |
2 \N | Jars marinated artichoke hearts; reserve 1 T. of the marinade |
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.