Ingredients:

• 3 to 4 pounds chicken pieces
• salt and pepper
• 1/2 teaspoon paprika
• 1 to 2 tablespoons butter
• 1 teaspoon chicken bouillon granules or equivalent base, dissolved in 1/2 cup hot water
• 3 tablespoons dry white wine or sherry
• 1/2 teaspoon dried tarragon
• 1/4 pound mushrooms, sliced
• 1 tablespoon cornstarch blended with 1 tablespoon cold water
• 1 can (15 ounces) artichoke hearts, drained

Preparation:

1. Wash chicken and pat dry. Season with salt and pepper and paprika. In a large skillet, brown chicken in about half of the butter. Transfer to slow cooker. Pour broth and wine into skillet. Stir to loosen brown bits. Pour over chicken then season with tarragon. Cover and cook on LOW for 6 to 8 hours.
2. Just before serving, saute mushrooms in remaining butter until tender and browned. Turn slow cooker to high. When sauce is hot and simmering, stir in cornstarch and water mixture. Cook until thickened. Add sauteed mushrooms and artichoke hearts; heat through and serve.
3. Serves 4.