Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDY GARNETT PJXG05A
3 lb (approx.) boiler-fryer;
-cut up
-salt; to taste
1/2 ts White pepper
1/2 ts Paprika
1 tb Butter/margarine
1/2 c Rich chicken broth
3 tb Sherry
1/2 ts Dried tarragon
1 cn Mushrooms
2 tb (heaping) quick-cooking
-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 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.

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