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

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