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Rosemary Chicken with White Beans

Total Time

Prep: 15 min. Cook: 3 hours

Makes

6 servings

"With a full-time job and active 5-year-old, I’m known as the “Crock-Pot Queen” in my family," laughs Sharon Johannes in Ashley, Illinois. "I use my slow cookers at least twice a week…sometimes have two or three going at once with different dishes. I’ve made this recipe for years and, after making a few tweaks, it’s 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°.

Nutrition Facts

1 serving: 218 calories, 13g fat (2g saturated fat), 16mg cholesterol, 846mg sodium, 15g carbohydrate (3g sugars, 5g fiber), 10g protein.

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