Crock Pot Chicken & Artichoke Casserole

Ingredients
3 lbs Rocky Jr. Fryer, cut up
Salt to taste
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 tablespoon butter
1/2 cup chicken broth
3 tablespoons sherry
1/2 teaspoon dried tarragon
1 can of sliced mushrooms
2 tablespoons quick-cooking tapioca
2 jars Bristol Farms marinated artichokes

Method
Wash the chicken then pat dry with paper towels. Season with salt, white 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 and then add tarragon. Cover crock pot and turn to a low heat setting and then cook for 7 to 8 hours, or cook on high for 5 hours.

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