Wash chicken. Pat dry with paper towels. Season with
salt, white pepper, and paprika. Using a large frying
pan, brown chicken in 1 tbs 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.
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