Recipe - Crockpot Chicken And Artichoke Casserole

JUDY GARNETT PJXG05A
3 pound (approx.) boilerfryer;
cut up
salt; to taste
One half teaspoon White pepper
One half teaspoon Paprika
1 tablespoon Butter/margarine
One half cup Rich chicken broth
3 tablespoon Sherry
One half teaspoon Dried tarragon
1 cn Mushrooms
2 tablespoon (heaping) quickcooking
tapioca
2 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 quickcooking tapioca. Add the browned chicken pieces. Pour
in broth and sherry. Add tarragon.
Cover crockpot and turn to Low heat setting. Cook for 78 hours. OR cook
on High for 5 hours.
If you don't want to brown the chicken first, it's o.k.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini