Wash chicken. Pat dry with paper towels. Season with salt, 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 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.