Wash 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 don't want to brown the chicken first, it's
o.k.