Crockpot Chicken and Artichoke Casserole

• 3 pounds chicken boiler or fryer chicken, cut up
• 1/2 teaspoon white pepper
• 1/2 teaspoon paprika
• 1 tablespoon butter or margarine
• 1/2 cup chicken broth rich or strong
• 3 tablespoons sherry
• 1/2 teaspoon tarragon leaves dried
• 10 ounces mushrooms, canned drained
• 2 tablespoons tapioca, quick-cooking
• 2 jars artichoke hearts jarred, marinated

1. Wash chicken.
2. Pat dry with paper towels.
3. Season with salt, white pepper, and paprika.
4. Using a large frying pan, brown chicken in 1 tablespoon butter.
5. Place mushrooms and drained artichoke hearts in bottom of crockpot.
6. Sprinkle with quick-cooking tapioca.
7. Add the browned chicken pieces.
8. Pour in broth and sherry.
9. Add tarragon.
10. Cover crockpot and turn to Low heat setting.
11. Cook for 7 to 8 hours OR cook on High for 5 hours.

chicken, white pepper, paprika, butter, chicken broth rich, sherry, tarragon, mushrooms, tapioca, hearts jarred

Taken from recipeland.com/recipe/v/crockpot-chicken-artichoke-cass-1395 (may not work)