Rosemary Chicken with White Beans

Name: Rosemary Chicken with White Beans
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings.
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

"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

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.

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

Reviews

My Review

Click stars to rate

Average Rating:

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
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.
4Huskers

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

Oct 14, 2011

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

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

Sep 6, 2011

Great recipe....my 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!