Ingredients
3 lb (approx.) boiler-fryer, cut up
1/2 tsp white pepper
1/2 tsp paprika
1 tbs butter
1/2 cup rich chicken broth
3 tbs sherry
1/2 tsp dried tarragon
1 can mushrooms
2 tbs (heaping) quick-cooking tapioca
2 jars marinated artichoke hearts
Salt to taste
Instructions
Wash chicken. Pat dry with paper towels. Season with
salt, white pepper, and paprika. Using a large frying
pan, brown chicken in 1 tbs 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.
