Instructions: 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 dont want to brown the chicken first, its o.k.

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