CROCKPOT CHICKEN AND ARTICHOKE CASSEROLE

3 lb broiler-fryer; cut up
salt to taste
1/2 tsp white pepper
1/2 tsp paprika
1 tbsp butter; or margarine
1/2 cup rich chicken broth
3 tbsp sherry
1/2 tsp dried tarragon
1 can mushrooms
2 tbsp (heaping) quick cooking tapioca
2 jars marinated artichoke hearts; drained, reserve 1 tbsp 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 butter and reserved artichoke liquid. (If you don't want to brown the chicken first, it's okay.)

Place mushrooms and artichoke hearts in bottom of crockpot. Sprinkle with tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon.

Cover crockpot and turn to LOW heat setting. Cook for 7 to 8 hours., or cook on HIGH for 5 hours.

Servings: 6
Source: Judy Garnett