This is a family favorite!  Even if you have never tried artichoke hearts, you must try this!  An added bonus…you can put it in the crock pot for the afternoon while you step out and finish it up when you get home!  I also love to try to have some Gluten-free Yeast rolls to go with the dinner.

Spinach Artichoke Chicken – crock pot

2lbs of chicken strips           1 pkg spinach

1 jar (15 oz) artichoke hearts, drained

1 pkg of organic cream cheese          ½ c parmesan cheese

Garlic powder, salt, pepper and Sea Vege Seasonings

Cut up chicken and season, place in crock pot for 2 hrs on high, add the artichoke hearts, cream cheese, parmesan cheese and spinach.  Cook for another hour until cheeses are melted and stir to incorporate.

Soft Gluten-free Yeast Dinner Rolls

2 T yeast           2 t sugar

2 c warm rice or raw milk

2 ¾  c  all purpose gluten-free flour

½ c super fine Sweet Rice Flour

3 t xanthan gum          1 ½ t sea salt

1 t baking powder         3 large eggs

¼ c butter                   ¼ honey          1 t apple cider vinegar

Combine yeast, sugar and warmed milk, let sit for 6-8 min until foamy.  Combine dry ingredients in bowl with electric mixer with whisk.  Mix on med-low, add the yeast mixture, 2 eggs, melted butter, honey & vinegar.

Mix on med-low until combined.  Scrap down the sides and mix on high for 3 min.   Spray muffin pans and preheat oven to 375 degrees.

Spoon batter into muffin pans, filling ¾ full.  cover with clean towel and let rise for 35 min.  Beat remaining egg with 1 t of water, gently brush the tops of each roll.  Bake for 17-18 min.  Let cool in pans for 15 min and serve.

Makes about 24 rolls.