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Ingredients
1 (2 1/2 to 3 lb) Boiler-fryer, cut up
1/2 Teaspoon white pepper
1/2 Teaspoon paprika
1 Tablespoon butter
1/2 Cup rich chicken broth
3 Tablespoons sherry
1/2 Teaspoon dried tarragon
1 Can mushrooms
2 Tablespoons (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. Brown chicken in large fry pan with butter until browned. 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 on LOW for 5 to 6 hours OR on HIGH for 4 hours.