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."
Reviews
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.
This was great! follow instructions, and you can't go wrong!
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!
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.
Excellent recipe. I used a little milk in the recipe for the sauce. It tasted great!
Very good and easy recipe. The carrots and rosemary combined had a sweetish/savory flavor that was very appealing.
Very good and easy to make
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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.