Crockpot Chicken & Artichoke Casserole

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Crockpot Chicken & Artichoke Casserole

poultry, casseroles, crockpot

3 lb (approx.) boiler-fryer; cut up salt; to taste
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 tablespoon butter/margarine
1/2 cup rich chicken broth
3 tablespoon sherry
1/2 teaspoon dried tarragon
1 can mushrooms
2 tablespoon (heaping) quick-cooking tapioca
2 jars marinated artichoke hearts; reserve 1 t. of the marin

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 don't want to brown the chicken first, it's o.k.