Rosemary Chicken with White Beans Recipe
Rosemary Chicken with White Beans Recipe photo by Taste of Home
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Rosemary Chicken with White Beans Recipe

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4.5 18 24
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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."
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 6 servings


  • 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

Nutritional Facts

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


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

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[email protected] User ID: 4206706 254050
Reviewed Sep. 13, 2016

"This was oh so good! I doubled the liquid and used Zesty Italian dressing. I also added some mushrooms and extra baby carrots. This is a definite keeper!"

DeliciouslyResourceful_Gina User ID: 4938423 249560
Reviewed Jun. 18, 2016

"I will make this again with a few changes. It was pretty spicy, and we like a lot of pepper. I will reduce it to 1/2 teaspoon. I wonder if the salt and pepper proportions got switched. Otherwise, this was a good recipe. Make sure your chicken breasts are 6 oz as called for in the recipe. Mine were larger, so I had to cook longer and they were dry. Overall, though, an easy and tasty recipe that I will make again."

Blarney1 User ID: 1971265 240938
Reviewed Jan. 3, 2016

"Excellent recipe. I used a little milk in the recipe for the sauce. It tasted great!"

apschwartz User ID: 1393337 225553
Reviewed Apr. 28, 2015

"Very good and easy recipe. The carrots and rosemary combined had a sweetish/savory flavor that was very appealing."

GGilbes User ID: 7468627 162160
Reviewed Nov. 11, 2013

"Very good and easy to make"

drewstersmom User ID: 6834028 147447
Reviewed Aug. 26, 2012

"I followed the recipe exactly. Waaaaaay too much rosemary! My family ate it but didnt like it. They are not picky eaters. I will not make this dish again."

4Huskers User ID: 5191012 162399
Reviewed Jul. 17, 2012

"This was so good and so easy. I only used 2 chicken breasts and dried rosemary. Next time I will cut back on the rosemary and add an extra can of beans. Served it with buttered noodles and it was a real hit!!"

Niter80 User ID: 5127420 147660
Reviewed Oct. 14, 2011

"I love this recipe ... I added a chopped onion and minced garlic ... which gave it even more flavor."

tquick User ID: 5752123 75104
Reviewed Oct. 6, 2011

"I made this recipe with no changes. My family took one bite and wouldn't even finish it; and they aren't picky eaters."

grannyy User ID: 4869090 163462
Reviewed Sep. 6, 2011

"Great husband liked it but not crazy about it....I thought it was absolutely scrumptious. Could have used a little more juice though....or it could have been my large slow cooker (only one I have)....but still very tasty.

Thank you!"

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