Chicken, Mushroom & Artichoke Casserole

This crockpot chicken casserole does the long, slow work for you. Brown the chicken, deglaze the pan with broth and dry sherry, dump it all in the slow cooker with tarragon, and walk away for 8 hours. Dinner handles itself.

The tarragon and sherry give this a French bistro quality that feels far more refined than most slow cooker recipes. Tarragon has that slightly anise-like flavor that pairs naturally with chicken, and the sherry adds a dry, nutty depth to the braising liquid.

Mushrooms and artichoke hearts go in at the very end, sauteed and stirred into the thickened sauce just before serving. Adding them late means the mushrooms keep their texture and the artichoke hearts stay intact instead of falling apart into mush after hours in the pot.

Pro Tips

• Brown the chicken well before it goes in the crockpot. That sear adds color and flavor the slow cooker can’t produce on its own.
• Deglaze the frying pan thoroughly. Those brown bits stuck to the bottom are concentrated flavor that belongs in the sauce.
• Mix cornstarch with cold water before adding to the hot liquid, or it’ll clump into lumps.
• Use a good dry sherry, not cooking sherry. The difference in the finished sauce is significant.

Variations

• Add a splash of heavy cream to the thickened sauce for a richer, French-style finish.
• Use boneless, skinless thighs instead of whole chicken pieces for easier serving.
• Stir in a handful of frozen peas with the artichoke hearts for color and sweetness.