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Rosemary Chicken with White Beans

"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


  • 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


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

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Average Rating:
  • Diana
    May 13, 2020

    I halved this recipe for a four quart slow cooker. Next time I would just half the chicken only, I believe. I had to use pinto beans because that's what I had. It was fine. I also didn't have zesty Italian, just some plain Italian. I feel it needed more flavor, so next time I'll try to get the zesty kind. The rosemary was just the right amount. We'll have this again.

  • GillianEllett
    Mar 6, 2019

    This was great! follow instructions, and you can't go wrong!

  • chloefoster05
    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
    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
    Jan 3, 2016

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

  • apschwartz
    Apr 28, 2015

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

  • GGilbes
    Nov 11, 2013

    Very good and easy to make

  • kramerstacey15
    Mar 26, 2013

    No comment left

  • mjlouk
    Oct 8, 2012

    No comment left

  • drewstersmom
    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.