Bayou Chicken
2 (1 oz) pkgs. béarnaise sauce mix
1/2 cup dry white wine
1/2 tsp. tarragon
1/2 tsp. dried turmeric
1/2 tsp. garlic powder
3 shallots, minced
1 pound cooked ham, cut in 1-inch chunks
1 red bell pepper, chopped
1 pound red potatoes, scrubbed, cut in 1/2-inch cubes
1 (9-oz) pkg. frozen artichoke halves and quarters, thawed
1 pound skinless chicken breast tenderloins, cut in chunks
Instructions: In a slow cooker/Crock Pot, mix both packages of béarnaise sauce
mix, wine, tarragon, turmeric, and garlic powder until well blended. Add
shallots, ham, red pepper, potatoes, artichokes and chicken. Stir gently. Cover,
set heat on low setting, and cook for 6 hours.