Try this Crockpot Chicken and Artichoke Casserole recipe, or contribute your own.
Suggest a better descriptionWash 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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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 37 | ||
Calories from Fat: 19 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 137.5mg | 5 % | |
Potassium 64.5mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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