Crockpot Chicken
3 pounds chicken
salt to taste
1/2 t. white pepper (I used black pepper)
1/2 t. paprika
1 T. butter
1/2 cup chicken broth
3 T. sherry (I used white wine)
1/2 t. dried tarragon
1 4 1/2 oz can of sliced mushrooms, drained (I used 1 # fresh mushrooms)
2 T. quick-cooking tapioca
2 6-oz jars of marinated artichokes, drained
Wash chicken then pat dry with paper towels. Season with salt, pepper and paprika. Using a large frying pan, brown the chicken in butter. Place mushrooms and artichoke hearts in the bottom of a crock pot and sprinkle with tapioca. Add the browned chicken pieces to the crock pot. Pour in broth and sherry then add tarragon. Cover crock pot and turn to a low heat setting for 7 to 8 hours, or cook on high for 5 hours.
Nadine Melberg
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