Sherried Artichoke Chicken for the Crockpot

Here is a recipe that I successfully crockpotized.  It is from the March 2006 of Light and Tasty magazine with my own additions and deletions.

Sherried Artichoke Chicken

paprika
boneless skinless chicken (I call it BS chicken for short)
2 T of butter divided
1 14-oz can of artichoke hearts in water, drained and chopped
1 small container of fresh mushrooms sliced
1 can or equivalent of chicken broth
thyme
2 T all-purpose flour (I call it AP flour for short)
1/2 cup sherry

Sprinkle chicken breasts with paprika and cook in skillet with 1 T of butter, browning each side.  Don't worry about it cooking through, just brown it up a little.  Remove chicken from skillet and place in crockpot, put artichoke hearts over it.  Put the other T of butter in the skillet and add sliced mushrooms.  Cook until tender.  Add chicken broth and thyme and heat through.  Meanwhile in another container, add flour to sherry and whisk thoroughly.  Add sherry to mushrooms and heat through.  Pour mushroom mixture over chicken and artichokes.  Cover and cook.  I cooked on high for one hour and then on low for about 3 hours.  I served it with couscous and it went over great!  My kids are usually a little reluctant about mushrooms but they ate it all up! :)

The original recipe called for putting the chicken and mushrooms in a casserole, covering it and cooking it at 350 for 30-40 minutes, fyi.  This was a little more complicated of a recipe than I usually do with the crockpot (generally I just dump the food in and run, no precooking) but it didn't take all that long and the results were really delicious.  Definitely a do-again!