Bayou Chicken


2 (1 oz) pkgs bearnaise 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


In a slow cooker/Crock Pot, mix both packages of bearnaise 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.