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Slow Cooker Chicken Mushroom and Artichoke Casserole
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- #18240
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 pounds broiler-fryer chicken
salt and pepper
1/2 teaspoon paprika
1 tablespoon butter
1/2 cup rich chicken broth
3 tablespoons dry sherry
1 teaspoon fresh tarragon
OR
1/4 teaspoon dried tarragon
1/4 pound mushrooms, sliced
1 tablespoon cornstarch
1 can (15 ounce size) artichoke hearts, drained
directions
Wash chicken and pat dry. Season with salt and pepper and paprika. Using a large frying pan brown chicken in 1 teaspoon butter. Transfer to crockpot.
Pour broth and sherry into pan. Stir to loosen brown bits.
Pour over chicken. Season with tarragon. Cover. Cook on low for 8 hours.
Just before serving, saute mushrooms in remaining butter until glazed.
Combine cornstarch with equal amount of cold water.
Turn crockpot to high. When sauce is simmering, stir in cornstarch mixture. Cook until thickened.
Add sauteed mushrooms and artichoke hearts and heat and serve.
added by
irishlad54
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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