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Crockpot Chicken And Artichoke Casserole

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, D
MineralsCopper, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Boiler-fryer - (approx.) cut up

  2. 1/2 teaspoon 2 1/2ml White pepper

  3. 1/2 teaspoon 2 1/2ml Paprika

  4. 1 tablespoon 15ml Butter/margarine

  5. 1/2 cup 118ml Rich chicken broth

  6. 3 tablespoons 45ml Sherry

  7. 1/2 teaspoon 2 1/2ml Dried tarragon

  8. 1 Mushrooms

  9. 2 tablespoons 30ml Quick-cooking - (heaping) tapioca

  10. 2 Marinated artichoke - hearts, reserve

  11. The marinade

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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