Rosemary Chicken with White Beans |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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With a full-time job and active 5-year-old, Iâm known as the âCrock-Pot Queenâ in my family, laughs Sharon Johannes in Ashley, Illinois. I use my slow cookers at least twice a weekâ¦sometimes have two or three going at once with different dishes. Iâve made this recipe for years and, after making a few tweaks, itâs become a treasured favorite. Ingredients:
6 boneless skinless chicken breast halves (6 ounces each) |
1 tablespoon canola oil |
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
1 cup sliced fresh carrots |
1/2 cup sliced celery |
2/3 cup italian salad dressing |
2 teaspoons dried rosemary, crushed |
1/2 teaspoon salt |
1 teaspoon pepper |
Directions:
1. In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken.
2. Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°. Yield: 6 servings.
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