Rosemary Chicken with White Beans Recipe

Rosemary Chicken with White Beans Recipe photo by Taste of Home

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"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."

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Rosemary Chicken with White Beans Recipe

Prep: 15 min. Cook: 3 hours

Yield: 6 Servings

15 180 195

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 Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1 teaspoon pepper

Directions

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 thermometer reads 170°. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 218 calories, 13 g fat (2 g saturated fat), 16 mg cholesterol, 846 mg sodium, 15 g carbohydrate, 5 g fiber, 10 g protein.

Originally published as Rosemary Chicken with White Beans in Simple & Delicious January/February 2007, p37