<<Disclaimer: Verify this information before applying it to your situation.>>

I don't 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 & went for seconds.
It makes a nice presentation with the colorful spices on the chicken.  The
"gravy" that forms is nice & light.  If you're one who can't tolerate
tapioca, then you will need to mix corn starch or another thickener with the
broth before pouring it over the potatoes.

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

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

  (Please don't ask what kind of tapioca is GF or what brand I use.  I've
used several different brands and as far as I know, all tapioca pearls are
GF. I've never called the manufacturer & don't plan to.)

Valerie in Tacoma

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