This recipe comes to us from Valerie Wells.

I dont define exact amounts of the ingredient because it will vary with the size of your crock pot how much you want to prepare. I made this in two crock pots last evening for a crowd. Everyone liked it and went for seconds. It makes a nice presentation with the colorful spices on the chicken. The gravy that forms is nice and light. If youre one who cant tolerate tapioca, then you will need to mix corn starch or another thickener with the broth before pouring it over the potatoes.

Ingredients:
Carrots
Potatoes
2 tablespoons tapioca pearls (or other thickener of you choice)
½ to 1 cup chicken broth
Chicken pieces w/ skins on (skinless pieces would dry out with this cooking
method)
Turmeric
Paprika
Salt and pepper

Directions:
Peel a few carrots and cut into 1 inch chunks. Place in the bottom of crock pot. Peel potatoes, cut in quarters and place on top of carrots and salt and pepper lightly. Sprinkle on tapioca pearls. Pour on chicken broth. Liberally sprinkle chicken with spices and salt. Place on top of potatoes. Cook on low for 8 to 9 hours. To serve, remove chicken and place on serving platter. Put potatoes and carrots in separate dish.

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