Rosemary Chicken with White Beans

By melissawelch

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

Preparation

Step 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.
Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a meat thermometer reads 170°. Yield: 6 servings.